The Famous Chocolate Tofu Icing or Mousse

This icing is so versatile and easy, only a few grams of fat with all that protein and nutrition.
454 grams tofu — Use silken Mori-Nu
1 teaspoon vanilla — pure
1 1/2 tablespoons coffee or substitute — Up to 2 tbsp is ok
6 ounces Callebaut chocolate

Place the tofu into the blender, add the coffee or substitute and vanilla and blend until smooth.

Over a low heat melt the chocolate. Slowly pour into the tofu mixture while blender is on. Scrape sides and process again. It’s ready!!

Per Serving (excluding unknown items): 30 Calories; 2g Fat (51.2% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fat; 0 Other Carbohydrates.

Serving Ideas

I will often bake the Chocolate Tofu Cake in a 9X13 jelly roll pan (on parchment of course) and then once cooled cut the cake into thirds through the long xedge. Place the first of the thirds on your serving platter, ice this layer liberally. Then place the second third and use a fresh jam or fruit in the middle and just ice the outter edges. Place the last third on top and ice liberaly on the top and down the sides. To serve you will cut like a loaf, into slabs seeing all the layers. It’s quite impressive. To make this delicious delight into mousse simply serve in champange glasses with a liqeur.

Published by Mary-Jo

I am passionate about diversity, inclusion, sustainability and community. Having raised my children in a small B.C. town as a single parent, I relied on the community, my resourcefulness and the land to sustain us. We developed a market farm,built a cafe and catering business that utilized the produce, local farmers and families to thrive. As a Waldorf school parent I became experienced in biodiversity, edible landscapes and community engagement. I gained substantial skills in leadership, facilitation, project management, communication through teaching yoga and running various business's. My role as a facilitator and trainer to individuals seeking to become a yoga teacher- whom never thought that they could stand in front of a room and speak in public, gave me insight into human nature and coaching. In addition to designing and building businesses - cafés, yoga studios and national training programs, I am a student of Social Development & Social Psychology and understand the complexity and importance of social engagement. I can handle with grace most any situation, having encountered a disability later in life. Consequent to becoming disabled and through advocacy and providing peer support I have trained and acquired extensive exposure and understanding of UN principles on disability, The Human Rights objectives, theories and principles of Universal Design and the various challenges and obstacles for those affected and the relationship to various stakeholders. After 30 years of teaching yoga, my spinal cord injury and subsequent sabbatical has allowed for the integration of my yoga and more in-depth study of the Healing Arts. I have had the fortune of working with some of the best in the field of rehabilitation, Somatic Experiencing and manual therapy including Emilie Conrad, Mark Finch, Judy Russel, Rod Stryker, Carolyn Myss, Ana Forest, & Tim Miller, Susan Harper, Mariah Moser, Herta Buller and Nature.