Egg Free, Dairy Free, Nut Free Tofu Chocolate Mousse and Ice Cream

Tofu was on sale so I bought several packages. We made scrambled "eggs" and banana yogurt. I still had two packages left over so I decided to try and make some ice cream. Jazlyn wanted chocolate so I threw a few ingredients together and it turned out the thick consistency of a chocolate mousse. It was good and rich as the mousse, but it was also good after being frozen into ice cream. I'm not a big tofu fan, but this mousse was good. The amounts of the flavorings will vary depending how much of a chocolate flavor you desire.

Tofu Chocolate Mousse and Ice Cream

14 oz firm tofu
1/4 - 1/2 cup chocolate syrup
1/2 - 1 tsp vanilla extract
2 - 4 tbsp cocoa powder
2 - 4 tbsp sugar

Place all of the ingredients into the blender then process until smooth and thoroughly combined. Eat immediately as a chocolate mousse or freeze into ice cream.
*  If the ice cream is too hard to scoop, microwave it briefly to soften.
*  For an extra chocolately treat, top with safe chocolate chips and additional chocolate syrup.

Egg Free, Dairy Free, Nut Free Tofu Peach Ice Cream

Jazlyn was craving Tofu Banana Yogurt, but we were out of bananas. We decided to try it with peaches instead. The bananas definitely helped to make the yogurt creamier, so we decided to try freezing it into ice cream. Jazlyn loved it topped with chocolate syrup. After being frozen, it became a little too hard to scoop, so I softened it briefly in the microwave.

Tofu Peach Ice Cream

14 oz firm tofu
3/4 - 1 can peaches
1/2 - 1 tsp vanilla extract
2 - 4 tbsp sugar, or as desired for sweetness

Place all of the ingredients into the blender then process until smooth and thoroughly combined. Eat immediately as a yogurt or freeze into ice cream.
* If the ice cream is too hard to scoop, microwave it briefly to soften.
* For an extra treat, top with chocolate syrup.

Egg Free, Dairy Free Tofu Yogurt

Jazlyn wanted to try yogurt, but the soy yogurt they sell in the stores is pretty expensive. I bought some tofu to make her some scrambled "eggs" so I decided to use some of it to try and make some yogurt. Jazlyn chose to make banana yogurt, but blueberry, strawberry and other fruits would be good too. Jazlyn loved the yogurt. Her sisters said it was even better than the dairy yogurt. You can vary the amount of ingredients used depending how thick/thin you want your yogurt.

Tofu Yogurt

8 oz tofu
1 large banana or any fruit desired
Sugar, brown sugar, maple syrup, honey or corn syrup to taste
1-2 tbsp soy milk, if needed to blend the ingredients
1 tsp vanilla extract

Blend the ingredients until smooth.
*  I like to freeze the yogurt for about 15 minutes before serving to make it a little thicker and to make it nice and cold.

Egg Free, Dairy Free Scrambled "Eggs"

I try to make Jazzy any food that she asks for. However, when she asked for scrambled eggs, I thought I would have to say that it wasn't possible. After thinking for a while, I came up with this recipe that she loves. Each time we start with the pepperoni, which gives the "eggs' a nice yellow color and some wonderful flavor. After that, she picks whatever ingredients she's in the mood for.

Scrambled "Eggs"

12.3 oz package firm silken tofu (I use Mori-Nu)
Add-ins desired such as diced pepperoni, sliced black olives, diced tomatoes, bacon bits,
        green peppers, onions, diced lunch meat, etc.

Place the tofu in a small frying pan over medium heat. Use a spatula to smoosh and chop up the tofu to resemble the texture of scrambled eggs. Stir in the add-ins you desire. Continue to cook and scramble all of the ingredients until heated through.