Tofu and Berry Tiramisu


Tofu and Berry Tiramisu

This recipe turns a decadent Italian dessert into a light, healthy and colourful masterpiece.

It also gives you the perfect opportunity to use up your old bread!


  • 10 wholemeal slices of bread, (cut the crust off and discard or to feed the birds!)
  • Tofu cream
  • 3 packets of silken firm or pressed silken tofu (about 940g/33oz)
  • 30ml (1fl oz) lemon juice
  • 3 teaspoons vanilla paste
  • 140ml (5fl oz) agave or pure maple syrup
  • Berry layer
  • 250g (9oz) frozen mixed berries
  • 3 tablespoons agave syrup or pure maple syrup


  • 1 punnet of your favourite fresh berries (optional


1 punnet of your favourite fresh berries (optional)

1. Boil the tofu to get rid of the water. Drain.

2. Place tofu, lemon juice, vanilla and agave into a food processor and process until smooth.

3. Make the berry layer by heating up the frozen berries and agave syrup in a medium sized saucepan over a medium heat and cook

saucepan over a medium heat and cook until completely defrosted. Strain the berry and

keep the berry juice and berries separately.

4. Using four slices of bread, dip each slice one at a time into the berry juice, turning to coat.

Place, in a single layer, over the base of a 5cmdeep (2in), 18 x 18cm (7 x7in) (base) baking dish.

5. Spread half the tofu cream over the bread to cover. Repeat layers with remaining bread and

tofu cream. Cover and refrigerate for 2 hours.

6. Top with the cooked berries that you set aside, and also the fresh berries.

Tip: You can use sponge finger biscuits if you don’t have old bread. If you do that, add 2

tablespoons of water when you cook the frozen berries. Gluten-free option: Use gluten-free


This recipe is from my first cookbook ” Cooking With Soy
Both hardcover and ebook (ibooks, kobo, Barns & Noble, Amazon and more!)  are available.
There are also more exciting recipes in ” Japanese superfoods” and my latest book Top 3 Japanese superfoods for natural weight loss
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