Yes, I said tofu. That may not be the first thing you think about for a “summer treat,” but let me remind you, tofu is your dessert friend in a plant-based world. Silken or extra firm packed in water, you can take any kind, throw a chunk of it in the blender with some nondairy milk or water, some fruit and sweetening agent such as maple syrup or dates, and blend up a dip that is worthy of any fresh fruit. If you are planning a summer party, I promise your guests will love this, and it is ridiculously easy to make in just a few minutes.
This recipe is an impromptu one I came up with to use with strawberries. We conveniently (maybe too conveniently based on what we spend) live next to a strawberry farm. Really. And this time of year is crazy with the abundance of strawberries we have access to. While eating the strawberries plain is fantastic (the deer that come sneaking through every night to the field can attest to that) we love having a creamy dipping sauce to accompany.
Hello tofu. This literally takes about 2 minutes or less to make if you have all the ingredients ready to go and is fantastic with fresh strawberries:
Tropical Tofu Cream
1 1/2 cups tropical frozen fruit chunks (usually sold as smoothie fruit blends in your grocer’s freezer case) OR chunks of pineapple, mango, papaya and strawberries
1/2 to 3/4 cup tofu (silken will give you a rich cream, extra firm packed in water will need to be thinned with 1/2 cup or more of nondairy milk such as rice, almond, etc.)
1 teaspoon vanilla extract or raw vanilla bean
1 tablespoon unsweetened shredded coconut
2 teaspoons maple syrup or date paste
Blend in blender or food processor to desired consistency and enjoy!