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Vegan peach clafoutis with silken tofu and vanilla

A baked plant-based custard with peach wedges, no eggs or dairy.

  • 35 min
  • 1 serving
  • Vegan
  • French cuisine
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Vegan peach clafoutis with silken tofu and vanilla

Per serving

Calories
200 kcal
Protein
8.7 g
Carbohydrates
33.6 g
Fat
3.5 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Peach100 g
  • Silken tofu100 g
  • Soy milk30 ml
  • Cornstarch10 g
  • Brown sugar12 g
  • Vanilla extract2 ml

Contains: soy,

In season: June – September

Method

  1. Preheat a conventional oven to 180 °C.
  2. Drain the silken tofu and put it in a blender jug with the soya drink, cornflour, brown sugar and vanilla extract.
  3. Blend for 30 seconds, until the cream is smooth and lump-free.
  4. Wash the peach, remove the stone, cut it into wedges and arrange them in a ramekin; pour the cream over the top.
  5. Bake for 25–30 minutes, until the top is lightly golden and the centre is set and no longer wobbly.
  6. Let it cool for at least 5 minutes before serving: the cream firms up as it cools.

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