Tofu and Berry Tiramisu Recipe


Vegan Tofu and Berry Tiramisu

This recipe turns a decadent Italian dessert into a light, healthy and colourful vegan 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. 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 medium heat and cook saucepan over a medium heat and cook until completely defrosted. Strain the berry and keep the berry juice and berries separate.

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 5cm deep (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 bread.

This recipe is from Cooking With Soy. Want to learn more about healthy Japanese cooking? Grab my Cooking With Soy for real knowledge of Japanese cuisine and easy recipes using soy!



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