Imagine this scenario. You ask someone you know, maybe even someone you love, to pick up a block of tofu on the way home so you can make dinner. It turns out this person is not familiar with the various firmnesses of tofu and instead of calling to ask what's necessary for your recipe, he or she picks any old block of tofu at random. He or she brings home that tofu and you see it's silken, soft tofu. "What the heck?!" you scream (in your head so as to not upset the nice person who went out of his or her way to get the tofu).
You can't make breaded tofu nuggets with soft tofu! It has to be firm!
So you scrap everything and make chocolate mousse for dinner. It turns out to be the best dinner ever.
Ingredients
1 block (about 12 ounces) soft silken tofu
8 ounces dark chocolate (I used 72% dark chocolate), roughly chopped
5 tablespoons granulated sugar
2 tablespoons cocoa powder
1/8 teaspoon rum extract (or 1 tablespoon rum)
1/2 teaspoon almond extract
1 teaspoon vanilla extract
3 tablespoons soy or almond milk
1/2 teaspoon lemon juice
1 pinch salt
Method
Melt chocolate in the microwave by heating for thirty seconds at a time. After each increment stir well to aid the melting process.
In a blender or food processor whirl tofu until completely smooth.
Add in all the rest of the ingredients including the melted chocolate.
Blitz for 5 minutes, stopping and scraping the sides after every minute. Everything should be completely smooth.
Dole out into serving bowls and refrigerate for about an hour. Store in the refrigerator for up to a week (if it last that long!).
Jazz up your mousse with some powdered sugar, berries, toasted almonds or coconut and go to town.