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Tofu Custard

Makes 5 servings

1 pound silken or soft tofu
2 teaspoons vanilla extract
2 teaspoons vanilla custard powder
5 teaspoons maple syrup, divided
5 mint sprigs for garnish

Pressing the tofu: Slice the tofu into uniformly thick slices. Place two layers of paper towel onto a cookie sheet. Place the tofu slices on top of the paper towels and then place another two layers of paper towel on top of the tofu. Cover with plastic wrap and then place approximately a 5-pound weight on top. Or, place another cookie sheet on top of the tofu and then place a 5-pound weight on top of the cookie sheet. Let sit for 1 hour.

Preheat oven to 375°F.

In a blender or food processor, blend pressed tofu, vanilla, and vanilla custard powder until smooth and creamy.

Place 1 teaspoon of maple syrup in the bottom of 5 greased or non-stick muffin tins. Spoon in the blended tofu mixture. Place the muffin tin on a baking sheet. Bake for 15 to 20 minutes, or until the tofu sets and turns slightly golden brown.

Let cool. Invert on individual plates. Garnish with mint sprigs and serve.

Per serving (1/5 of recipe)

  • Calories: 85
  • Fat: 2.5 g
  • Saturated Fat: 0.4 g
  • Calories from Fat: 26.4%
  • Cholesterol: 0 mg
  • Protein: 6.3 g
  • Carbohydrates: 8.3 g
  • Sugar: 6.3 g
  • Fiber: 0.2 g
  • Sodium: 53 mg
  • Calcium: 38 mg
  • Iron: 1.2 mg
  • Vitamin C: 0.3 mg
  • Beta Carotene: 41 mcg
  • Vitamin E: 0.3 mg

Source: Health Haven, Toronto, Canada. Published in Best in the World II, Jennifer Keller, R.D., editor.