News flash: Going vegan doesn't mean you're resigned to eating leaves and twigs. There are plenty of delicious dishes that will leave you feeling just as satisfied — if not more so — than ones with animal products in them. (Uh, hello, peanut butter is vegan.) The key to mastering vegan versions of your favorite recipes? Knowing the secret ingredient swaps.
Celebrated chef Chloe Coscarelli, author of four vegan cookbooks, works every day to prove that vegan isn't boring. Here, she created this impossibly rich and creamy strawberry chocolate vegan tiramisu recipe for Nasoya—and shared the recipe so you can whip it up in your own home. The ingredient swap? Tofu.
It may be known as the most well-known processed soybean product, but it isn't just for stir-fries. (Seriously, here are 10 easy tofu recipes that don't include stir-fry.) And, the silken tofu used in this recipe is very different from the cubes you're used to. The tofu you've likely had in Asian cuisine or even in tofu scrambles is extra-firm or firm, which packs about 20 g of protein per cup for only 163 calories. Silken tofu, on the other hand, can be used in baking, smoothies and, yep, chocolate mousse. It doesn't have quite as much protein (about 11 g per cup), but it still provides a punch of it, along with the heart-healthy fat alpha-linoleic acid, for only 112 calories per cup. Which is one reason why, in a nutshell, vegans and vegetarians often use it in place of dairy, meat, or eggs.
Word of warning, though: You'll need to refrigerate the chocolate creamin this recipe for three hours or overnight, so if you're planning to bring this out for a special occasion, give yourself some lead time. And when you serve it to guests, don't say a peep—my guess is they won't even notice it's vegan. (Ditto with these other vegan desserts.)
Strawberry Chocolate Vegan Tiramisu
Makes: 6 servings
1 ½ cup all-purpose flour
¾ cup sugar
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon sea salt
¾ cup water
½ cup vegetable oil
2 tablespoons apple cider vinegar
2 teaspoons pure almond extract
½ cup almond or coconut milk
1 ½ cups vegan chocolate chips
1 (1-pound) package Nasoya silken tofu
1 teaspoon almond extract
Pinch sea salt
Note: The Chocolate Cream will need to chill in the refrigerator for 3 hours or overnight.
2/3 cup amaretto
2 tablespoons instant espresso powder
Sliced fresh strawberries
½ cup vegan chocolate chips, ground in a food processor or finely chopped
- To make the chocolate cream: In a small pot, heat the almond milk and chocolate chips over low heat. Stir until melted, about 5 minutes. In a food processor, combine tofu, melted chocolate, almond extract, and salt. Blend until smooth. Let chill in the refrigerator for 3 hours or overnight.
- To make the cake: Preheat the oven to 350 degrees. Lightly grease one 9-inch round cake pans and line with parchment paper.
- In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt. In a medium bowl, whisk together water, oil, vinegar, and almond extract. Add the wet ingredients to the dry and whisk until just combined. Do not overmix.
- Fill the prepared pan with batter. Bake for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Rotate the cake halfway through the baking time. Let cool completely. Unmold and slice into bite-size cubes.
- To make the espresso drizzle: Stir amaretto and espresso in a small bowl until dissolved.
- To assemble: In small dessert dishes, layer a handful of cake cubes, the espresso drizzle, the chocolate cream, sliced strawberries, and ground chocolate. Repeat to fill each dish to the top, then repeat with remaining dishes. Store in refrigerator until ready to serve.