Vanilla tofu cream with red wine plums
Plums stewed in spiced wine over a chilled vegan vanilla cream.
Open in the appPer serving
- Calories
- 205 kcal
- Protein
- 14.7 g
- Carbohydrates
- 23.1 g
- Fat
- 5.8 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Silken tofu200 g
- Plums2
- Red wine20 ml
- Vanilla extract2 ml
- Stevia3 g
- Cinnamonto taste
Contains: soy, sulphites,
In season: July – September
Method
- Wash and stone the plums and cut them into wedges.
- Put them in a small pan with the red wine, cinnamon and 2 tablespoons of water and cook over medium heat for 8 minutes, until soft and the liquid has turned syrupy.
- Meanwhile, blend the silken tofu with the vanilla extract and stevia until smooth; pour the cream into a bowl and keep it in the fridge.
- Let the plums cool for a few minutes off the heat.
- Top the cold cream with the plums and their syrup.
This recipe, sized for you
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