A guide to healthier shopping and eating

Tofu Heaven

The perfect recipe – it’s lip-smackingly delicious, very quick to make and nutritious! Serve in little expresso cups for a sophisticated feel, or in glasses interlaced with non-dairy cream… or with chopped strawberries/raspberries.

Chocolate Mousse
Serves 8-10 – very rich

25 minutes, plus chilling time.

455g/1lb silken tofu (red packet) – available in good supermarkets or health stores.
285g/10oz dairy-free chocolate chips or dairy-free dark chocolate such as Green & Blacks/Divine
3 tbsp maple syrup
1 tsp vanilla extract
Pinch salt

1. Line a sieve with kitchen paper and place tofu inside. Cover tofu with paper and place a weight on top (such as a tin of beans laid on its side).
2. Allow the tofu to drain for about 15 minutes, or until about 80ml/3fl oz has drained out.
3. Blend tofu in a food processor or blender until just smooth.
4. Soften chocolate with maple syrup in a double boiler (or bowl over pan of hot water), set over a low heat.
5. Stir gently with a rubber or plastic spatula until the mix has melted and combined.
6. Pour chocolate mixture with vanilla extract and salt into processor with the tofu.
7. Mix until creamy, scraping down sides once or twice to ensure everything well mixed in.
8. Refrigerate in individual serving dishes of your choice and allow to set in the fridge for an hour or so.

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