Pumpkin Tofu Mousse

Tofu Mousse. Should those two words really be used in the same sentence? Surprisingly, yes! They actually should be used together! And why not add Pumpkin into the mix?!

image2

I’ve been seeing the whole craze over tofu mousse lately, and I was a little hesitant about it at first. But I figured what have I got to lose? The next step was getting un-lazy (is that a word? :P) enough to actually make it! The other day I walked past some silken tofu in the store and I remembered the tofu mousse, so I went ahead and grabbed some!

The other day I finally decided that I was going to make some for breakfast before my workout. I was looking on both Pinterest and Instagram for the perfect recipe, but I didn’t find anything that I was specifically looking for at the time, so I decided to make my own recipe! Although I am now eager to try out all sorts of recipes for the glorious tofu mousse!

So, if you like pumpkin and if you like mousse, this recipe with surely not disappoint!

image4

Pumpkin Tofu Mousse

Ingredients:

  • 1/2 block (6oz.) Extra Firm Silken Tofu
  • 1/2 cup Canned Pumpkin (not pumpkin pie filling)
  • 2tbsp Egg Whites
  • 2tbsp Walden Farms Pancake Syrup (or other brand of choice)
  • 1/2 tsp each of Pumpkin Pie Spice and Cinnamon
  • 1tsp Ground Flaxseed (optional)
  • 1 1/2 tsp Maca Powder (optional)
  • A couple drops of Stevia (optional)

Directions

  1. Combine all ingredients in a small-medium size bowl.
  2. Blend in the bowl with a handheld immersion blender. (If you don’t have one, you can put it in a regular blender or food processor, but you may want to double the recipe to make it easier to blend all ingredients together).
  3. Top with your toppings of choice!

image1

Baked Textured Vegetable Protein Crisps

Well, here I find myself at the last official day of Winter break. I knew this day would come way too fast. Am I ready to go back to classes? Heck no! But I’m excited to see what my new classes will be like! (Hopefully easy 😛 and interesting, of course)!

One thing that is a little on the unfortunate side is that I have to go back to using my dorm’s kitchen. Nothing wrong with that — just that I have to rent out pots. pans, etc if I want to use them. Not to mention the fact that I don’t have all the baking and cooking essentials on hand in my dorm room like my parents obviously do in their cupboards! But the good news is that I go to school in town, so if I ever need anything, it’s not too far away. 🙂

Last Sunday was just kind of a lazy relaxing day for me, but I was itching to make something new for lunch for myself. As in making up a new recipe! So this is when my TVP Crisps were born!

image4

Now, what exactly is TVP, you may ask? TVP stands for Texture Vegetable Protein. It’s basically just dehydrated soy! You can get super creative with it and really you it for whatever you can dream up! I’ve even simply just rehydrated it with Veggie Broth and topped it with mixed or stir fried veggies!

Let’s cut to the chase and get to the recipe, because I really don’t have too much else to say! 😛

image1

Baked TVP Crisps

Ingredients:

  • 1/4 cup TVP
  • Vegetable broth (or water or other type of broth) — measure according to package directions
  • 1 Egg
  • 1 cup Kale, packed
  • 1 tbsp (additional) Veggie Broth
  • 2 tbsp Oat Flour
  • 2 tbsp Nutritional Yeast
  • 1/2 tsp Trader Joe’s 21 Salute Seasoning (or other seasoning of choice)
  • Garlic Pepper, to taste

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

2. Rehydrate TVP using Veggie Broth, according to package directions.

3. Combine all ingredients listed above.

4. Spray a baking sheet with nonstick spray and scoop mixture from the bowl with a spoon and place on the baking sheet in small rounds. Press down on the rounds a little bit.

5. Bake for 15-18 minutes, depending on your oven. Flip the rounds halfway through.

6. Take out of the oven and let them coll for a few minutes, and enjoy!

image2

These are the crisps pre-baked.

image3

Andddd post baked!

image5

I enjoyed mine by dipping them into Oikos Cucumber Dill Greek Yogurt Dip! Along with the rest of my lunch. 🙂

Let me know if you give this recipe a try! 🙂