Vanilla Tofu Cream with Mango, Blueberries and Pumpkin Seed Crunch

A creamy, protein-rich dessert bowl made from silken tofu with vanilla and lime, plus juicy mango, fresh blueberries and crunchy, caramelized pumpkin seeds. No sugar shock, but plenty of indulgence.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 300 g Silken tofu
• 2 tbsp Maple syrup
• 1 tsp Vanilla extract
• 1 pc Lime (juice)
• 1 pinch Pinch of salt
• 1 pc Mango (ripe)
• 100 g Blueberries
• 30 g Pumpkin seeds
• 1 tbsp Maple syrup (for toasting)
• 0.5 tsp Cinnamon

Method

1. Blend the silken tofu with 2 tbsp maple syrup, vanilla extract, the juice of half a lime and a pinch of salt in a tall container with an immersion blender or in a blender until smooth and creamy.
2. Chill the cream in the refrigerator for at least 20 minutes so it sets up firmer.
3. Toast the pumpkin seeds in a dry pan over medium heat for 3 to 4 minutes, until they smell fragrant and start to crackle.
4. Add the remaining maple syrup and the cinnamon to the pumpkin seeds, stir and let them caramelize briefly, then transfer them to a plate right away so they don't burn.
5. Peel the mango, cut the flesh away from the stone and dice it into small cubes. Rinse the blueberries and let them drain.
6. Divide the tofu cream between two bowls, top with mango and blueberries, sprinkle with the pumpkin seed crunch and serve immediately.