Chocolate Silk Tofu Cream

When one finally learns to cook with ingredients, one gets hit with all sorts of questions out of the blue. The problem with our instant society is that we assume that we can pop it in the pot and cook away. We can't. First you have to know how to cook. Then you have to apply it. The former is where mice and men go astray.

Poptop cookers assume there is no art to this. If it says beef, use any cut. If it says tomatoes, any will do. Open a can, unwrap a package and with little thought, we have dinner. It doesn't work this way. Their reliance on another's recipes are sure signs of this. Even then they bemoan and cry over the fact that "They didn't do that recipe right" Indeed. Perhaps they didn't but if one had half a brain and knew how to cook, one could either fix it or at least salvage it.

This doesn't mean ominpotence. This means that you know enough to learn more and then next time, you can fix it. You do not keep repeating the same stupid mistake nor settling for less. One family member has a very special recipe. I call it Desert Storm Turkey. It gained its name because of how dry it was. They keep doing the same thing and everything suggested such as actually looking at it between the time you put it in the oven to the time you take it out is too much trouble.

Like the Desert Storm Turkey, tofu requires attention. My first law of tofu is the individual who says "It's horrible." or "It's too bland" or it is the worse stuff I ever tasted" is not the brightest bulb on the block. Properly prepared, it is wonderful. The key is PROPERLY. Alas, some twits have no clue. \

One of the twits.. ahem… One of the individuals I know asked me how to prepare it because she was attempting to avoid old age. Soy equals youth it seems. So they wanted to know how to prepare it. Not prepared for its own sake but prepared for medicine. First mistake. Second, she complained about the smoothie she tried to put it in. I asked her what she was doing. She showed me firm waterpacked cotton. Oh dear. Silken soft is what you want in a smoothie for the best results. No wonder she didn't like the texture of the smoothie.

Her whole fixation seems to settle around a smoothie which might 'hide' the taste and make it easier to consume. One does feel a tad sorry for these individuals given what Brownie Point can turn up.

Note the lovely photo that had me drooling is not mine. It is an example of Brownie Points wonderful work. If you think that is good be sure to visit her gallery online. The following is her recipe and notes. Please visit her site for more wonderful beautiful food and ideas. If she feeds me it might reduce my jealous feelings.

Chocolate Silk Tofu Cream from Brownie Point.

In a double boiler over hot water, combine:

  • 2 cups of chocolate chips
  • 1/3 cup of coffee liquor, or espresso

Stir occassionally until the chocolate is completely melted. Allow to cool slightly.

In a blender, combine:

  • one 10oz package of silken style tofu
  • 1 Tbs of maple syrup
  • 2 Tbs of Blackberry or Raspberry Syrup, the syrup coffee drinks are flavored with
  • 1 tsp vanilla extract

Add the melted chocolate mixture to the blender and continue to blend until smooth.

Pour into cups and refrigerate.

Tofu Cream Garnish, aka Fake Whipped Cream I, recipe picked up from Veg Web
In a blender combine:

  • 3/4 cup of soy milk
  • 1/4 +1/8 cup of soy milk powder

Let the mixture sit for 5 minutes so that the soy milk powder becomes fully absorbed into the liquid.

After 5 minutes blend and add:

  • 1 Tbs maple syrup
  • 1 tsp vanilla extract
  • 1 Tbs lemon juice
  • 2 Tbs of strong coffee

Slowly drizzle in 1/2 cup of canola oil while blending.

I ended up not enjoying this fake whipped cream very much. Alot of the recipe’s flavor rides on the powdered soymilk, which in this case was generic. If you are vegan- I think it is worth investigating.

Tofu Cream Garnish, aka Fake Whipped Cream II, recipe picked up from the Silk is Soy webmaster.
In a blender combine:

  • 1/4 cup of soy milk
  • 1/4 canola oil
  • 1 Tbs maple syrup
  • 1/2 tsp vanilla extract

I enjoyed the flavor of this fake whip much more than version I. If you increase the maple syrup to 3 Tbs, it lends a candy flavor that makes this reminiscent of melted marshmellows. This tastes good, but doesn’t set up like whipped cream does. I wonder what would happen if I put this in charged whipped cream canister?

Slowly drizzle in another 1/4 cup of canola oil while blending.

Spoon the Fake Whipped Cream mixture on top of the chocolate silk cups and refrigerate.


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