Lemon Tofu Cream with Blueberries on Oat Base

A creamy lemon tofu cream on a crunchy oat base, topped with warm blueberries. Made without an oven, high in protein and nice and light.

By yumbelo · 2 servings · 140 minutes

Ingredients

• 40 g Rolled oats
• 2 pc Medjool dates, pitted
• 1 tbsp Coconut oil
• 1 pinch Salt
• 250 g Silken tofu
• 1 pc Organic lemon (juice and zest)
• 3 tbsp Maple syrup
• 1 tsp Vanilla extract
• 150 g Blueberries
• 1 tsp Cornstarch

Method

1. Mash the dates very finely with a fork or an immersion blender until a sticky paste forms.
2. Mix the dates well with the oats, the melted coconut oil and a pinch of salt, and press the mixture evenly into two glasses or small bowls to form a base.
3. Blend the silken tofu with the juice and zest of the lemon, 2 tbsp maple syrup, the vanilla extract and a pinch of salt using an immersion blender until smooth and creamy.
4. Spread the tofu cream over the oat bases and chill the glasses for at least 2 hours so the cream sets.
5. Bring the blueberries with 1 tbsp maple syrup and 2 tbsp water to a boil in a small pot and simmer for 3 to 4 minutes.
6. Stir the cornstarch smooth with 1 tbsp cold water, stir it into the berries and bring briefly to a boil until the compote thickens slightly.
7. Let the blueberry compote cool, then spoon it over the tofu cream and serve.