Creamy Chocolate Chili Tofu Ice Cream

170120 Creamy Chocolate Chili Tofu Ice Cream-4278

Before you turn away thinking that Tofu ice cream sounds disgusting, let me tell you that it makes for the creamiest, most delicious ice cream ever!! My family loves it and many prefers this ice cream to “normal” ice cream. And – it is so easy to make!
The recipe is, apart from gluten free, also low fodmap, dairy free and vegan.
My daughter found the inspiration for this recipe on-line and I have only made minor adaptations.

Ingredients:
250 ml unsweetened almond milk
200 ml maple syrup
1 tbsp vanilla extract
75 ml raw cacao powder
A pinch of salt
500 g plain tofu
3 tbsp melted coconut oil

Chocolate sauce and chili flakes

1. Combine all the ingredients (except the oil) in a blender. When using a blender, always add the solid ingredients after pouring in the liquids, it blends much better this way.
2. Run until completely smooth.
3. Lastly, slowly add the coconut oil, do not overblend.
4. Pour into an ice cream maker (or, into a container you place in the freezer and take out and stir every 20 minutes until solid) and continue according to the ice cream maker’s instructions.

Serve with a citrus/raspberry sauce (see recipe two weeks ago), bananas and chopped nuts or, as I have done here, chocolate sauce (use search bar to find chocolate sauce posted earlier) and chili flakes.

Grilled Marinated Tofu

This recipe I developed for a fun, different tofu flavor when my vegetarian niece came to visit. If you can find really firm tofu, then this recipe is for your BBQ. If you’re worried the tofu might crumble, then use a frying pan, preferably a griddle pan that gives that attractive grill pattern on the food.

This marinade is also great with fresh salmon.

Serve as part of a BBQ buffet together with:
Buckwheat Corn Fritters with Sweet and Spicy Chilli Sauce, Nutty Guacamole Pie, Cognac BBQ Marinade, Spicy Plum Chutney and Berry Crumble Yogurt.

400g of firm tofu

1 lime, grated peel
2 limes, juice
2 cm ginger, grated
1 red chilli, finely chopped
1 small garlic clove, crushed
1 lemon grass stalk, crushed and chopped
4 tbsp gluten free soy sauce

Coriander leaves, chopped

  1. Combine all ingredients for the marinade.
  2. Gently squeeze the tofu to remove some of the moisture. Cut into desired serving sizes.
  3. To allow the marinade to penetrate the tofu, insert a fork in a few places (not too many or the tofu might crumble). Place the tofu in a clear plastic bag and pour the marinade on top. Set aside, refrigerated, for a few hours.
  4. Take the tofu out of the fridge 20 minutes before using. BBQ or fry the tofu.