Vegan Creme Brûlée with Raspberries & Roasted Rhubarb
Up until trialling this recipe, I was a complete tofu newbie. Only having tried it once in my life, I knew no more about it than that it is made from a soy bean base, and comes in a few different varieties - such as silken, firm etc. Little did I know how much of a good source of protein it is, and how versatile it can really be!
So I decided to take on a little challenge - can tofu be turned into a tasty vegan dessert? Well after some experimenting, I can say heck yes you can! So meet my newest recipe, a completely vegan creme brulee dotted with raspberries and served with tart, vanilla specked roasted rhubarb using the new Bean Supreme Soft Tofu. The texture slightly differs from the original, but with the tofu already being 97% fat free, we can definitely say this version is a little better for you, and doesn’t compromise on flavour! The rhubarb (which is in season right now!) is the perfect accompaniment, especially with the little pop of raspberry.
So I decided to take on a little challenge - can tofu be turned into a tasty vegan dessert? Well after some experimenting, I can say heck yes you can! So meet my newest recipe, a completely vegan creme brulee dotted with raspberries and served with tart, vanilla specked roasted rhubarb using the new Bean Supreme Soft Tofu. The texture slightly differs from the original, but with the tofu already being 97% fat free, we can definitely say this version is a little better for you, and doesn’t compromise on flavour! The rhubarb (which is in season right now!) is the perfect accompaniment, especially with the little pop of raspberry.
Ingredients
150g fresh rhubarb
2tbsp golden caster sugar
1tsp vanilla paste
300g Bean Supreme Soft Tofu
3tbsp unsweetened almond milk
1 heaped tbsp cornflour
1tsp vanilla paste
½ cup golden caster sugar
Pinch of salt
¼ c raspberries, if frozen - thaw and drain completely
1tbsp golden caster sugar
150g fresh rhubarb
2tbsp golden caster sugar
1tsp vanilla paste
300g Bean Supreme Soft Tofu
3tbsp unsweetened almond milk
1 heaped tbsp cornflour
1tsp vanilla paste
½ cup golden caster sugar
Pinch of salt
¼ c raspberries, if frozen - thaw and drain completely
1tbsp golden caster sugar
Method
- Preheat your oven to 180c bake. Cut the rhubarb into batons, then toss together with the 2tbsp of sugar and 1tsp of vanilla paste. Transfer into a baking dish and roast for 10 minutes, turn the rhubarb pieces and bake for a further 5 minutes. Set aside to cool.
- Reduce the oven temperature to 140c.
- For the creme brulee, place all the ingredients aside from the raspberries into a blender. Blend until smooth, then leave processing for 1 minute to lighten the mixture.
- In 4 ramekins, sprinkle in the raspberries. Next, evenly divide the tofu mixture into the ramekins, then set the ramekins into a baking dish.
- Fill the baking dish with hot water until the level reaches halfway up the ramekins, then place into the oven. Bake for 30-40 minutes, or until the brulee have set but still have a slight wobble.
- Remove the ramekins from the water, and refrigerate until completely chilled.
- To serve: sprinkle each brulee with a light layer of sugar, then caramelise the tops with a blowtorch until golden. Serve with the roasted rhubarb, and enjoy!
Thanks Bean Supreme Soft Tofu for making this post possible.
