Thai Cashew Tofu Stir-Fry

Adapted from Foodaciously.com

Ingredients

Cashew & Tofu
- 1 Cup (80g) Roasted Cashew Nuts
- 400g Tofu Block (firm or medium-firm)
- 2 Tbsp Soy Sauce
- 2 Tbsp (40 ml) Water

Sauce
- 1/2 Tbsp Sesame Oil
- 2 Tbsp Vegan Thai Chilli Paste

- 2 Tbsp Soy Sauce

- 2.5 Tbsp (50ml) Water

Stir Fry
- 1/2 Tbsp Vegetable Oil
- 4 Small Garlic Cloves
- 4 Fresh Thai Red Chillies
- 2 Red capsicum
- 1 Large Onion
- 4 Spring Onion Stalks

Instructions

Cashews

If you're using unroasted cashews, you can quickly toast them in a dry skillet over medium heat until they're lightly brown. Then, set them aside to cool down and crunch up.

Tofu
Rinse and drain the tofu block, then dice it into bite-sized cubes.

Add them to a bowl, followed by 2 tbsp of soy sauce and 40 mL of water. Mix well to coat the tofu cubes with the soy marinade, and let them soak for 15 minutes.

Sauce

To make the stir-fry sauce, mix the sesame oil with the Thai chilli paste and the remaining 2 tbsp of soy sauce and 50 mL of water in a cup

Stir Fry
Heat the vegetable oil over medium heat.

Then add thinly sliced garlic and Thai red chillies, cut in half lengthwise, and sizzle them for a minute until fragrant.

Next, add the marinated tofu cubes, leaving the excess soy sauce behind in the bowl. Cook them over medium-high heat until the liquids have evaporated.

Sear the tofu cubes until they're lightly browned, tossing them around the pan to char them nicely on all sides.

Now, turn the heat to high and tip in the prepared Thai chilli sauce, followed by diced red peppers and wedged onions.

Stir-fry all until the onions have softened slightly. Add chopped spring onions and roasted cashews.

Give all a final stir and remove the pan from the heat.nServe with a side of steamed jasmine rice, and lime wedges.

Tips
Don't overcook the peppers and onions, or they'll get too soft. The secret to a great stir-fry is in the crunchiness of its veggies.

The classic Thai cashew stir-fry is not as saucy as the Chinese version. But, if you like it saucier, you can double up the sauce ingredients and add an extra splash of water.

Only add the cashews if you know you'll eat the stir-fry immediately, or they will get soggy.

If you can't find vegan/vegetarian Thai chilli paste, you can make it from scratch. 

In a food processor, blend:

- 2 fresh red chillies (or 1/2 teaspoon of chilli powder) 

- 1 tablespoon of vegetable oil

- 1 tablespoon of soy sauce

- 2 teaspoons of sugar

- 2 teaspoons of tamarind sauce

Vegan Thai Cashew Stir Fry

Adapted from VeganPunks.com

Vegan spin on the classic “cashew chicken” or Gai Pad Med Mamuang Himaphan.

Ingredients

For the sauce:
- 2 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Vegan Oyster Sauce
- 6 tablespoon water
- 1 teaspoon sugar
- ½ teaspoon white pepper ground
- Pinch of salt

For the stir fry:
- 400 g extra firm tofu – cut into cubes
- 2 tablespoon cornflour
- 3 shallots – cut into chunks
- 1 cup cashews
- 4 cloves garlic – finely chopped
- 4 bird eye chillies – finely chopped
- 2 red capsicum – cut into chunks
- 150g broccoli
- 150g sugar snap peas
- 6 spring onions - cut into 1 inch chunks
- 2 tablespoon oil
- 1 teaspoon oil

Instructions

Tofu
To start off, coat the tofu in cornflour – just chuck it all in a bowl and give it a good mix up until all the pieces of tofu are nicely coated.

Add the oil to a wok and bring it up to a medium-high heat. Then add the cubes of tofu and fry for a few minutes on each side – you want to get a nice golden brown colour. Once done, take the tofu out of the wok and put it to one side for later.

Sauce
In a bowl, mix together all of the ingredients for the sauce and put that to one side for later as well.

Stir Fry
Add 1 teaspoon oil to the wok and get it back up to a medium-high heat.

Fry the shallots and cashews and cook for a couple of minutes until the onions have softened and the cashews have started to brown. Be careful not to burn them, you just want to catch them as they start to brown.

Now get the chilli and garlic in and cook for a minute.

Chuck all the veg in there and stir for a few minutes more. Stir Fry until everything is nice and hot but still fresh and crunchy.

Pour the sauce in and mix everything up whilst on the heat so it's all coated nicely. 

Serve immediately with rice.

Vegan Pad Prik King with Tofu (Thai Ginger Stir-fry with Tofu)

Adapted from MessyVeganCook.com

Ingredients
- 200 grams firm tofu
- 2 tablespoons vegetable oil
- 2 tablespoons red curry paste 
- 100 grams green or long beans 
- 2-3 teaspoons palm sugar
- 1-2 teaspoons thin Thai soy sauce (Light soy sauce)
- 2  Kaffir lime leaves (makrut lime leaves) deveined and sliced thinly
- long red chilli julienned (optional)

Instructions

Tofu

Slice the tofu into bite size rectangles.

For better texture, boil the tofu. Bring a pot of reasonably salted water to the boil, add the tofu, and simmer for 10 minutes. Then strain the tofu, lay it on a tea towel, and pat it dry. Leave for 20 minutes or so to cool properly.

Alternatively, salt the tofu. Pour boiling water over the tofu salt the tofu, and leave it for 15-20 minutes.

For the stir fry
Heat the oil in a frying pan or wok to medium heat. Add the curry paste and cook for a couple of minutes, stirring to break it up (if it's a fresh curry paste, cook it until the raw garlic and shallot smells have dissipated).

Increase temperature to medium high and add the tofu. Stir fry for a couple minutes until you see some light browning.

Add 2 tablespoons of water or stock, the beans, sugar and 1 teaspoon of the soy sauce. Stir to combine and have a taste of the sauce. Add the other teaspoon of soy sauce you flavour more salt.

Continue to cook for 2-3 more minutes. The beans should still have some crunch left in them. Serve garnished with lime leaves and chili alongside steamed jasmine rice.

Vegan Ginger Tofu (Pad Khing)

Ingredients 

Sauce

- 2 tbsp (30 ml) tamari
- 2 tbsp (30 ml) mushroom stir-fry sauce
- 2 tbsp (28 g) brown sugar
- 1 tsp soybean paste (Taojeaw or Miso Paste)

Stir Fry
- 8 tbsp (120 ml) vegetable oil, divided
- block of firm tofu (228 g), cubed

- 1 tbsp minced garlic
- 1/2 yellow onion
- 1/2 red capsicum, cut into chunks
- 1/2 green capsicum, cut into chucks
- 1 cup (128 g) sliced carrot
- 8 button mushrooms, halved
- 2 tablespoons (30 ml) vegetable broth
- 2 green onions, sliced
- 1 cup (101 g) sliced celery
- 1/4 cup (24 g) finely sliced ginger
- Steamed jasmine rice, for serving


Instructions
To make the sauce, combine the tamari, mushroom stir-fry sauce, brown sugar and soybean paste in a small bowl and mix until well combined and the sugar has dissolved.

Heat 6 tablespoons (90 ml) of the oil in a pan over medium heat. Add the tofu and fry for 3 minutes on each side until all the sides are lightly browned. Remove from the pan and drain well.

Heat the remaining 2 tablespoons (30 ml) of oil in the pan over medium heat.

Add the garlic and fry until golden brown, about 10 seconds, then add the yellow onion, red and green bell peppers, carrot, mushrooms and vegetable broth and cook, stirring, until well combined and the vegetables have softened, about 1 minute.

Add the fried tofu, green onions, celery and ginger, season with the sauce mixture and stir for 30 seconds to heat through.

Serve with steamed jasmine rice.

Pomegranate Salad with Roasted Sweet Potatoes and Chickpeas

Adapted from StreetSmartNutrition.com


Ingredients
- 6 cups spring mix or baby spinach
- 1 medium sweet potato, peeled and diced small
- 1 can chickpeas, drained and rinsed
- 1/4 cup dried cherries or dried cranberries
- 1/3 cup pecans, walnuts, almonds, pistachios, sunflower seeds or pepita seeds
- 1/3 cup pomegranate arils
- 1 medium avocado, diced or sliced
- cracked black pepper, to taste

Can also roast:

- Potato 

- Broccoli 

- Carrot 

- Brussels sprouts

Creamy Pom-Honey Mustard Dressing
- 1/4 cup pomegranate juice
- 1/4 cup olive oil
- 2 tbsp dijon mustard
- 2 tbsp maple syrup or vegan sweetener
- 1 tsp fresh thyme
- Kosher salt and pepper

Instructions 
Preheat your oven to 400 degrees F.

Prep a baking sheet by lining it or greasing it.

Spread the sweet potato or other roast vegetables in a single layer, season lightly with salt, pepper, or a seasoning blend, a bake for 10-12 minutes. Flip once to ensure even browning.

In the meantime, prep the dressing by combining all ingredients in a measuring cup, small bowl, or small jar with a lid. 

Whisk or shake to combine, and adjust the flavor according to your taste preferences.

Drain and rinse the chickpeas.

Wash the salad greens (if needed), and dice or slice the creamy avocado. 

Once the sweet potatoes are cooked, build the pomegranate salad in a mixing bowl or on individual salad plates. 

Layer all ingredients, then drizzle with the pomegranate vinaigrette. 

No-Bake Vegan Chocolate Pomegranate Tart

Adapted from Bakerita.com

For the crust
- 2 cups (192g) blanched almond flour
- ¼ cup (21g) cacao powder
- ⅓ cup (67g) coconut oil, melted
- 2 tablespoons (40g) pure maple syrup
- Pinch of sea salt

For the filling
- ½ cup (114g) canned full-fat coconut milk
- ¼ cup pure pomegranate juice
- 226g (8 oz) dark chocolate, finely chopped
- ½ to 1 cup pomegranate seeds, depending on preference

Instructions
1) Lightly grease an 8-inch pan with a removable bottom with coconut oil.

2) In a bowl, combine all of the ingredients for the crust and stir together until fully combined. Press evenly along the bottom and up the sides of the prepared tart pan. Place in the refrigerator while you prepare the filling.

3) Place the chocolate in a large bowl. In a small saucepan, bring coconut milk and pomegranate juice just to a boil. Pour hot coconut milk mixture over chocolate and let stand 1 minute, then whisk until smooth and creamy. Pour the filling into the prepared crust.

4) Garnish the top with pomegranate seeds.

5) Place tart in the refrigerator to set and cool completely, about 1 to 2 hours. Slice and serve.

Store all leftovers in an airtight container in the refrigerator.

Vegan Cupcakes 🧁

 Ingredients
- 1 ½ cups All Purpose Flour (188g)
- ½ cup Cocoa Powder (43g) Unsweetened
- ½ cup White Granulated Sugar (100g)
- ½ cup Light Brown Sugar (100g)
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 cup Soy Milk (240ml) or other non-dairy milk
- 2 tsp Vanilla Extract
- ⅓ cup Canola Oil (80ml) or Vegetable Oil
- 3 Tbsp Applesauce
- 1 Tbsp Distilled White Vinegar or Apple Cider Vinegar

Vegan Chocolate Buttercream Frosting
- ¾ cup Vegan Butter (170g)
- 3 cups Powdered Sugar (360g)
- ¾ cup Cocoa Powder (63g) Unsweetened
- 1 tsp Vanilla Extract
- ¼ tsp Salt
- 2-3 Tbsp Soy Milk or other non-dairy milk

Decoration
- Vegan Chocolate Shavings Optional

Instructions 

- Preheat the oven to 350°F (180°C)

- Mix wet ingredients

- Mix dry ingredients

- Divide between cupcake liners

- Place into the oven and bake for 20 minutes

Tiramisu Oats

Ingredients
1 ½ cups plant based milk
1 cup plain whole-milk strained yogurt, such as Greek-style 
2 ½ tbsp pure maple syrup 
2 tbsp chia seeds
2 tsp instant espresso powder
1 tsp vanilla extract
½ tsp salt
1 ½ cups rolled oats
1 tsp cocoa powder, divided

Instructions
Whisk plant based milk, 1/4 cup of the yogurt, 1 1/2 tablespoons of the maple syrup, chia seeds, espresso powder, vanilla and salt together in a large bowl. 

Add oats. Stir until completely coated and submerged. 

Cover and refrigerate for at least 4 hours and up to 4 days.

Combine the remaining 3/4 cup yogurt and 1 tablespoon maple syrup in a small bowl.

To serve, spoon 2/3 cup oat mixture into a small jar or bowl. Top with 3 tablespoons maple yogurt. Use a small fine-mesh sieve to dust with 1/4 teaspoon cocoa.

Basic Bitch Vegan Tom Yum

Ingredients for a Basic Soup
- 1 Tbsp Coconut oil
- 1 Onion, chunky chopped

- 3 Garlic cloves, sliced

- 3 Tbsp of Red Curry Paste

- 4 Cups of vegan stock (I use x4 Massel 7 beef stock cubes which are vegan)

- Desired vegetables (See list below)

- 1 Tin tomato

- 6-8 Kaffir Lime Leaves

Other

- If you want to get fancy, you can fry the onion and garlic, then add aromatics such as:

• Chili
• Ginger
• Galangal, sliced
• Lemongrass, Ends smashed & very chunky chopped

- You can add whatever vegetables you like, or whatever you have in your fridge. Try adding:

• 1 Capsicum, chunky chopped
• 1 Bunch of broccolini, chunky chopped
• Zucchini, sliced in half then sliced into chunks
• 1/2 Punnet of cherry tomatoes
• Very firm tofu, cubed
• Carrot, sliced
• Mushrooms (either full button mushrooms, or larger mushrooms sliced)
• String beans, chunky chopped
• Asian greens (Bok Choy, Pak Choy, Choy Sum)
• Asian Cabbage

- If it is too spicy, you can add 1/2 cup of coconut cream.

- If you need more zest, add lime - either squeeze it in, or add a full half lime.

- You can also add coriander (cilantro) with the noodles, or as a garnish, however not everyone likes it!

Method

- Heat coconut oil in a large saucepan

- Fry the onion & garlic until browned

- Add 3 tbsp of red curry paste and fry until fragrant

- Slowly add the 4 cups of stock

- Throw in the vegetables, tin of tomato and kaffir lime leaves

- Boil for 10 to 15 minutes until the vegetables soften

- Add the rice noodles and boil for another 5 minutes until the noodles soften

- Serve & enjoy

Vegan Red Curry

Ingredients
- 1 block Extra Firm Tofu - 14 oz, 400g

- 2 tablespoons Coconut Oil
- 5 tablespoons Red Curry Paste
- 2 large Garlic Cloves, sliced
- 1 teaspoon Fresh Grated Ginger
- 1 cup Vegetable Broth
- 1 large capsicum
- 1 cup Broccolini 
- 8 oz Green Beans
- 1 can Canned Coconut Milk
- 2 teaspoons Soy Sauce
- 1 tablespoon Brown Sugar
- 6 Kaffir Lime Leaves
- 1-2 tablespoons Lime Juice
- 12 Thai Basil Leaves

Instructions
Heat a large pan, medium-high heat.

Melt coconut oil, fry tofu, then once brown, remove from pan & set aside

Melt coconut oil, fry red curry paste, garlic, fresh ginger. 

Stir in the vegetable stock, stir to combine the paste evenly into the stock. Let it simmer until a bit reduced.

Add in coconut milk, kaffir lime leaves, brown sugar, and soy sauce. Stir to combine well and bring to a simmer. Cook and stir often, for 6-8 minutes or until the sauce thickens to your liking.

Add bell pepper strips, broccoli florets, and green beans and cook for 3-5 minutes or until the vegetables are cooked.

Toss the tofu in the sauce until coated.

Remove from heat and stir in basil Thai leaves and lime juice.


Storage
Store in the fridge in a sealed container for 3-4 days or freeze for up to 3 months.

BEST Vegan Pancakes

 Ingredients

• 1 cup soy milk (or almond, oat or coconut milk)
• 1/2 cup water
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla essence 
• 1/2 teaspoon salt
• 1 & 1/2 cups self-raising flour + extra to make it thicker (probably X2 cups total)
• 1/2 teaspoon baking powder
• Nuttelex for pan frying

Smokey cheese sauce vegan

Modified from Detoxinista

Ingredients 

1 & 1/2 or 200g cups raw cashews (soaked in water for 2 hours, if desired)

1 tablespoons fresh lemon or lime juice 

1 and 1/4 cup water

1 teaspoons fine sea salt 

1/4 cup nutritional the yeast

1/2 clove garlic

1/2 tsp of paprika 

1 teaspoon mustard (optional; spicy brown or yellow)

16 ounces Elbow or shell pasta of choice (gluten-free, if needed)

Freshly ground black pepper

Brownie Mug

Ingredients

• 2 tablespoons Nuttelex, mild extra virgin olive oil, or coconut oil
• 3 tablespoons plant based milk, water, or coffee
• 1/8 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 3 tablespoons sugar
• 2 tablespoons natural unsweetened cocoa powder
• Pinch kosher salt

Instructions

• Cook in microwave for 1 min.
• Rest for 4 mins.

Vegan Pancakes

Ingredients

• 1 cup soy milk (or almond, oat or coconut milk)
• 1/2 cup water
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1 & 1/2 cups all purpose flour
• 1 tsp baking powder
• Nuttelex for pan frying

Method

• Ingredients go in a container.
• Mix first with a spoon, then blend well with a wizz stick.
• Grease pan with Nuttelex and cook pancakes until bubbles start to pop.
• Flip & fry the other side until you suspect they're cooked.

Vegan brownie mug

Ingredient

• 2 tablespoons oil
• 2 tablespoons water
• 4 tablespoons brown sugar, or coconut sugar, white sugar or cane sugar
• 2 tablespoons cocoa powder
• 4 tablespoons flour
• ¼ teaspoon sea salt
• ½ teaspoon vanilla extract

Method

• Add the wet ingredients to the mug.
• Mix.
• Then add the dry ingredients.
• Mix.
• Microwave for 60 seconds

Vegan Lasagna

Ingredients - Tomato sauce
- 1 onion, diced
- Garlic, measured with love, sliced
- Salt & pepper, to taste
- 1 tin tomatoes
- Oregano, measured with love
- 1 bag of frozen spinach

Ingredients - Bechamel sauce
- 1 tbsp Nuttelex

- 1 tbsp flour

- 1 cup vegan milk alternative

- 1 cup vegan cheese (cheese is the recommended brand in AUS) 

Assembly

- Vegetables to layer (pumpkin, eggplant, capsicum ect)
- Sheets of lasagna

- Vegan cheese

Instructions

- Sauté the onion, garlic, salt & pepper until brown

- Add tin tomatoes, oregano (or any other herbs), with a bag of frozen spinach

- Leave to simmer

- Meanwhile, melt the nuttelex in a pan on medium heat

- Once melted, add the flour, and stir to make a paste

- Slowly add the vegan milk, about a tbsp at a time

- Continuously stir until makes a sauce

- Take it off the heat, add in the vegan cheese, & stir until combined

- Oil a baking dish

- Layer the pasta sheets with the tomato sauce, any vegetables you want to add, the bechamel sauce.

- Its best to have the top layer as bechamel sauce.

- Once all the sauces are used up, or your baking dish is full, top with cheese.

- Bake for 30 minutes until the pasta sheets and vegetables are cooked through

Vegan Banana Bread

Wet ingredients

• 2 -3 medium to large extra ripe bananas, mashed
• 1/3 cup melted and cooled coconut oil (or Nuttelex) 
• 1/2 cup packed brown sugar (or coconut sugar)
• ½ tablespoon vanilla extract
• 2 tablespoons dairy free milk of choice

Dry Ingredients

• 1 ¾ cup all purpose flour
• 1 teaspoon baking soda
• - or -  
• 2 cups of Self Raising flour

Can also add

• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• Berries
• Choc chips
• Top with slice banana
• or sprinkle some desiccated coconut 
• 
  

Method

1) Preheat an oven to 180 degrees Celsius.
2) Grease a loaf tin, or grease and line a loaf tin with baking paper.
3) Sift flour and sugar in a bowl. Create a well
4) In another bowl, add margarine, soy milk, vanilla and any other extras to the smooshed banana.
5) Add the banana mixture into the flour, and fold until combined.
6) Spoon into the loaf tin, and bake for 30-40 minutes, or until a skewer comes out clean.

Fruit crumbling (Vegetarian)

Filling
- Pear
- Apple
- Strawberry
- Spices (cinamon, clove)

Topping
- Can condensed milk
- 400g shredded coconut

Method
- Slice up fruit and mix through the spices. 

- Put in a dish, alfoil on top 

- wack it in the oven 180 degrees for 20 minutes until fruit starts to stew.

- In another bowl, mix the condensed milk & coconut.

- Once the fruit has softened, spread the coconut mix on top. 

- Bake until golden.

Banana Berry “Nice” Cream (Vegan)

Ingredients
4 ripe bananas, chopped and frozen
4 cups (960 ml) frozen berries
1/2 cup (120 ml) almond milk, frozen into ice cubes

Method
Add all ingredients to a food processor. 

Blend until smooth and creamy. 

Enjoy immediately.


Nutrition (per serving)

Serves: 4 

Serving Size: 1 cup

Calories: 89

Total Fat: 0g

Saturated Fat: 0g

Monounsaturated Fat: 0g

Cholesterol: 0mg; Sodium: 30mg

Carbohydrate: 21g

Dietary Fiber: 3g

Sugar: 13g

Protein: 1g

Five Tempting Desserts Under 300 Calories

Stolen & possibly adapted (possibly not) from MyFitnessPal’s Recipes.

1. Banana Berry “Nice” Cream

Serves: 4 

Serving Size: 1 cup

Ingredients
4 ripe bananas, chopped and frozen
4 cups (960 ml) frozen berries
1/2 cup (120 ml) almond milk, frozen into ice cubes

Method
Add all ingredients to a food processor. 

Blend until smooth and creamy. 

Enjoy immediately.

Nutrition (per serving)

Calories: 89; 

Total Fat: 0g; 

Sodium: 30mg; 

Carbohydrate: 21g; 

Dietary Fiber: 3g; 

Sugar: 13g; 

Protein: 1g

2. Simple Peach Crumble

Serves: 4 | 

Serving Size: 1 & 1/2 cups

Ingredients
2 cups (480 ml) peaches, sliced
1/4 cup (60 ml) flour
2 tablespoons (30 ml) honey
Dash of salt
1/4 cup (60 ml) butter or spread of choice
1/2 cup (120 ml) rolled oats
1/2 teaspoon (2.5 ml) cinnamon

Method
Preheat oven to 350°F. 

Add peaches to a small baking dish or loaf pan. 

Mix flour, honey, butter, salt, cinnamon and oats in a bowl. 

Top the peaches with the crumble mixture, pressing down with a spoon. 

Bake until the crumble browns, about 30 minutes.

Nutrition (per serving) 

Calories: 181; 

Total Fat: 8g; 

aturated Fat: 3g; 

Monounsaturated Fat: 2g; 

Cholesterol: 31mg; 

Sodium: 106mg; 

Carbohydrate: 26g; 

Dietary Fiber: 4g; 

Sugar: 15g; 

Protein: 2g

3. Dark Chocolate Cranberry Almond Bark

Serves: 4 

Serving Size: 1 ounce

Ingredients
1/2 cup (120 ml) slivered almonds
2 ounces (57 grams) bittersweet chocolate, coarsely chopped
1/4 cup (60 ml) dried cranberries
1 teaspoon (5 ml) orange zest
Finishing salt (optional)

Method
Line a small baking sheet with parchment paper. Add chocolate to a small microwave-safe bowl. Microwave in 30-second increments until chocolate melts. Stir in almonds, cranberries and zest. Spread mixture over parchment paper and refrigerate until chocolate is set.

Nutrition (per serving)

Calories: 185; 

Total Fat: 12g; 

Saturated Fat: 3g; 

Monounsaturated Fat: 5g; 

Cholesterol: 0mg; 

Sodium: 5mg; 

Carbohydrate: 18g; 

Dietary Fiber: 2g; 

Sugar: 12g; 

Protein: 4g

4. Light Soy-Berry Mousse

Serves: 4 

Serving size: 1 cup

Ingredients
1 (12-ounce) package silken tofu
2 cups (480 ml) strawberries, sliced, divided
1/4 cup (60 ml) sugar
1/4 teaspoon (1.25 ml) vanilla extract
Chopped almonds or shaved chocolate (optional garnish)

Method
Add tofu, sugar, vanilla extract and 1 & 1/2 cup strawberries into a food processor. 

Blend until smooth, about 30 seconds. 

Pour into four small glasses and chill for about an hour before serving. 

Use remaining 1/2 cup strawberries for garnish along with almonds and shaved chocolate, if using.

Nutrition (per serving) 

Calories: 137; 

Total Fat: 3g; 

Saturated Fat: 0g; 

Monounsaturated Fat: 0g; 

Cholesterol: 0mg; 

Sodium: 1mg; 

Carbohydrate: 21g; 

Dietary Fiber: 2g; 

Sugar: 16g; 

Protein: 10g