This gluten free, sugar free, vegan Lemon Tofu Crème makes a delicious topping for breakfast foods, snacks and desserts.
Lemon Tofu Creme – gluten free, sugar free, vegan
Tofu is one of those things we tend to embrace or avoid. Over the past few years, I’ve discovered how incredibly versatile this fabulous plant-based protein really is and it’s become a regular ingredient in my recipes. Tofu is not just for stir fry, I love using it in smoothies, and as a substitute for chicken in tofu parmesan. Recently, my doctor prescribed a very restrictive diet for a period of time which excluded gluten, dairy, all sugar, most fruit and all grains except quinoa. That’s a post for another day. Out of desperation for something different, I created this Lemon Tofu Crème to enjoy on my berries for dessert.
Lemon Tofu Creme – gluten free, sugar free, vegan
They key to a flavorful Lemon Tofu Crème is the zest of the lemon. This month’s Recipe Redux challenge is to create a healthy recipe highlighting a favorite kitchen tool, gadget, or gizmo. My favorite kitchen tool is one of the simplest- a microplane (zester). My mom bought me one a few years ago and I don’t know how I ever lived without it. I include lemon, lime and orange zest in so many of my recipes because it provides awesome flavor and nutrients with only a few calories. Check out my Creamy Orange Overnight Oats as an example.
This Lemon Tofu Crème can be made with either firm or extra firm tofu. Silken or soft tofu will create a product that’s too thin and with less protein as well. Adjust the tartness and sweetness to your taste. The more intense the lemon flavor and sweetness, the tofu flavor disappears. Enjoy some on fruit with chopped nuts or on pancakes or waffles.
Lemon Tofu Creme
Ingredients
- 8 ounces extra firm or firm tofu, drained (about ½ of a package)
- Zest and juice of 1 large lemon (about 2 teaspoons zest and ¼ cup juice)
- 4 packets stevia or preferred sweetener
Instructions
- Using paper towels, remove as much water as possible from the tofu.
- Add all ingredients to a small food processor or blender and blend until tofu is completely smooth.
Notes
Lemon Tofu Creme Nutrition Facts Label
Nutrition
PIN FOR LATER!
Lemon Tofu Creme – gluten free, sugar free, vegan
Check out what my fellow Recipe Redux friends made with their favorite kitchen gadgets…..
How yummy and simple!
I’m all for yummy and simple 🙂 Let me know if you try it!
Sounds delicious for dairy-free folk as a yogurt alternative even!
Totally! Great sub for yogurt 🙂
Yum! Love the idea of pairing this with berries! 🙂
Thanks, Tara!
Made this for the 1st time today! I bought the firm Tofu, still have to add the Lemon Zest. It takes quite a while of purring in the food processor (I have a Cuisinart). The texture was a bit bit grainy until I lengthened the time I ran it in the food processor, then it was really creamy.I t needed a bit more Truvia as it tasted a bit tart still. I’m going to add the lemon zest & let it set.
Thanks, Patricia. This is very customizable and the results will vary depending on your equipment and personal sweet tooth, etc. as you can see. Hope you enjoy it!
This is really yummy. I just made it this weekend and I used 4 dates as the sweetener. It did not come as creamy or liquidy as I thought it would though. It reminded me more of a sweet lemon ricotta, which is still delicious!
How much is in a packet of sweetener? I buy in bulk
One packet of sweetener is typically equal to two teaspoons of a sweetener that’s labeled as cup for cup measure 🙂
One packet of sweetener is equal to two teaspoons of spoonable stevia that measures 1:1 with sugar.