Home Recipes Pistachios & Pumpernickel Crunch On Ginger Tofu Mousse

Pistachios & Pumpernickel Crunch On Ginger Tofu Mousse

The Pistachio and Pumpernickel Crunch Ginger Tofu Mousse is a unique dessert that showcases tofu’s ability to adapt to sweet flavors. This dish combines the creamy texture of tofu mousse with the crunch of american pistachios, offering a protein-rich dessert option. It’s a sweet, yet nutritious treat that aims to satisfy your sweet tooth and your protein needs.

Featuring American Pistachios.

Ingredients

3½ tbsp.	ginger
1	organic lime
50 g	sugar
180 ml	apple juice
1 pkg.	silken tofu
240 g	Greek yogurt
2-3 tbsp.	guar gum
135 g	unpeeled Californian pistachios
2 slices	pumpernickel bread
1 tbsp.	butter
2 tbsp.	cocoa nibs
2 tbsp.	rice syrup
	Mint for garnish

Step 1
Peel and finely chop the ginger. Wash the lime under hot water and finely grate the peel. Squeeze out the lime juice. Put the ginger, lime juice, lime peel, sugar and apple juice in a pot; bring to a boil and reduce the liquid to about half.
Step 2
Let cool. Drain silken tofu in a fine sieve. Puree tofu, ginger syrup, yogurt and guar gum with a hand blender. Place the cream in the refrigerator for about an hour.
Step 3
Remove pistachios from the shells. Chop the pistachios and pumpernickel. Melt the butter and roast the pistachios and pumpernickel. Mix with cocoa nibs.
Step 4
Take the tofu cream out of the refrigerator. Shape the cream with two tablespoons and place onto a plate. Sprinkle with the pistachios and pumpernickel crunch; drizzle with rice syrup.
Step 5
Garnish with mint and serve immediately.

see all recipes

Breakfast, Gluten-free

Pistachios & Pumpernickel Crunch On Ginger Tofu Mousse

Ingredients

Step 1

Step 2

Step 3

Step 4

Step 5

You might also like

Paleo Texas Pecan Granola Cereal Mix

Roasted Butternut Squash and Fennel Soup with Fried Sage

Dorade with Olive Walnut Tapenade