Lemon Tofu Cream with Strawberry Sauce
Serves: 2.
Prep. the cream: 10 min + chill time (allow extra time if making the strawberry sauce).
INGREDIENTS:
a. Lemon Tofu
- 2 tsp grated lemon zest
- 3 tbsp fresh lemon juice
- 5 tbsp honey or agave syrup
- 170g silken tofu, firm (or extra-firm), drained. It must be silken tofu to ensure a creamy texture.
- Topping: strawberry sauce (see below) or berries, such as blackberries,
b. Strawberry sauce
Either use a ready-made sauce or make in advance (you can bottle it, as follows:
- 450g strawberries, hulled and quartered
- 220g sugar
- 1 tbsp fresh lemon juice
METHOD:
a. Lemon Tofu
- Combine 1½ tsp of the lemon zest, lemon juice, honey or agave syrup, and silken tofu in a blender.
- Puree the ingredients until smooth, scraping down sides of blender with rubber spatula as necessary.
- Divide the lemon cream evenly between 2 bowls or serving glasses.
- Garnish each portion with the reserved lemon zest, blackberries or strawberry sauce.
- Serve immediately, but best served slightly chilled.
b. Strawberry sauce
I prefer to decant this sauce, as soon as it is made, into sterilised small jars with lids that seal.
- Stir together the berries, sugar and lemon juice in a saucepan (nonstick is best) on medium heat.
- Bring to a boil, mashing with a potato masher or fork and stirring frequently.
- Cook at a low boil, stirring more frequently as the mixture thickens, until the sauce clings to a spoon, about 10 minutes.
- Skim any foam off the top.
- If using immediately, allow to cool completely in the fridge.
- If bottling, when still hot, pour the sauce into small sterilised bottles and put the lid on to create a seal.
