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Dairy-Free

3-Ingredient Tofu Chocolate Mousse

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silken tofu chocolate mousse in a small ramekin with whipped cream and a raspberry on top.

This tofu chocolate mousse recipe is a dessert game-changer! With just three ingredients, it’s easy, nutritious, and endlessly customizable. Perfect for anyone following a vegan, gluten-free, or refined sugar-free lifestyle. Indulge in this creamy and satisfying high-protein dessert today!

Overhead image of silken tofu chocolate mousse in a small ramekin with whipped cream and a raspberry on top.

Why You’ll Love This Recipe

  • It’s rich, creamy, and chocolatey while being completely vegan and dairy-free.
  • Made with just 3 simple ingredients, this mousse is easy to whip up in minutes and perfect for any occasion.
  • Packed with protein from silken tofu and naturally sweetened with maple syrup, this dessert is both healthy and indulgent.
  • Gluten-free and refined sugar-free, making it suitable for various dietary needs.

What You’ll Need to Make Tofu Chocolate Mousse

Silken Tofu: The base of the mousse, silken tofu creates an irresistibly smooth and creamy texture while adding a healthy dose of plant-based protein. Remove your tofu from the fridge at least 30 minutes before making this recipe, since you’ll need it at room temperature before combining it with the other ingredients!

Chocolate Chips: Melted dark chocolate chips are the star of this recipe, adding a rich and luxurious chocolate flavor. Opt for dark chocolate to keep the mousse vegan and naturally lower in sugar.

Maple Syrup: A natural sweetener that balances the dark chocolate’s richness while adding a hint of caramel-like sweetness.

How to Make Tofu Chocolate Mousse

  1. Add the melted chocolate, silken tofu, and maple syrup to a blender or food processor.
  2. Blend on high speed until the mixture is completely smooth and creamy, scraping down the sides as needed.
  3. Divide the mousse into four small bowls or ramekins, cover with plastic wrap, and refrigerate for at least 1 hour, or until firm.
  4. Serve chilled with your favorite toppings, such as fresh berries, coconut whipped cream, or a sprinkle of cocoa powder.
Close up image of silken tofu chocolate mousse in a small ramekin with whipped cream and a raspberry on top.

Switch Up the Flavors

  • Add a teaspoon of vanilla extract for extra depth of flavor.
  • Mix in a pinch of sea salt to enhance the chocolate notes.
  • Sprinkle crushed nuts or shredded coconut on top for added texture.
  • Stir in a touch of espresso powder to intensify the chocolate flavor.

Frequently Asked Questions

Can you taste the tofu in this chocolate mousse?

Not at all! The chocolate and maple syrup completely mask the tofu flavor, leaving you with a rich and creamy mousse.

Can I use firm tofu instead of silken tofu?

It’s best to use silken tofu for the smoothest texture. Firm tofu may result in a grainy mousse.

Can I substitute the melted chocolate for cocoa powder?

You can, but the mousse may lack the richness that melted chocolate provides. If using cocoa powder, add extra maple syrup or a touch of coconut oil for creaminess.

Storage Instructions

  • Refrigerator: Store the mousse in airtight containers in the fridge for up to 5 days.
  • Freezer: Freeze the mousse in individual portions for up to 2 months. Let it thaw in the fridge overnight before serving, or enjoy it as a frozen treat straight from the freezer.
silken tofu chocolate mousse in a small ramekin with whipped cream and a raspberry on top.
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3-Ingredient Tofu Chocolate Mousse

This tofu chocolate mousse recipe is a dessert game-changer! With just three ingredients, it's easy, nutritious, and endlessly customizable. Perfect for anyone following a vegan, gluten-free, or refined sugar-free lifestyle. Indulge in this creamy and satisfying high-protein dessert today!
Print Pin Rate
Prep Time: 5 minutes
Chill Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 4 servings

Equipment

  • 1 food processor or high speed blender
  • 4 small bowls

Ingredients

  • 1/2 cup chocolate chips melted
  • 1 (12-ounce) package silken tofu drained and patted dry (at room temperature!)
  • 2 tablespoons maple syrup

Instructions

  • Add all ingredient to a blender or food processor and blend until completely smooth. 
  • Pour the chocolate mousse into four small bowls, then cover each bowl with plastic wrap and transfer the mousse to the fridge.
  • Leave the chocolate mousse to firm up in the fridge for at least 1 hour, and up to 8 hours before serving.

Notes

Please make sure your silken tofu is at room temperature before combining it with the other ingredients. If the tofu is cold, it will cause the melted chocolate to harden and create a grainy texture in your chocolate mousse. Therefore, to avoid that, remove the tofu from the fridge at least 30 minutes before making this recipe!

Nutrition

Serving: 1serving | Calories: 200kcal | Carbohydrates: 20g | Protein: 8g | Fat: 10g | Sugar: 10g
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30 Minutes or Less

Summer Rolls with Peanut Dipping Sauce

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summer rolls on a serving platter with peanut dipping sauce and a fresh lime on the side.

These summer rolls are loaded with fresh, crunchy vegetables and served with a savory peanut sauce! In just 20 minutes you’ll have a fun and healthy lunch or snack.

overhead image of peanut dipping sauce on a serving platter with sesame seeds on the side.

What are Summer Rolls?

Summer rolls are a traditional Vietnamese side dish. They’re an assortment of vegetables wrapped in rice paper. Think of them like a sushi roll, but instead of rice and seaweed, you just wrap everything up in a thin sheet of rice paper.

Summer rolls are most commonly served (and best served) with a side of savory peanut dipping sauce. The peanut sauce is honestly my favorite part. I could drink that stuff straight up. Creamy peanut putter, soy sauce, and fresh ginger come together in the most incredible, flavorful way possible! Dipping these summer rolls loaded with crisp, fresh veggies into luscious peanut sauce is nothing short of a dream come true. Guys, you gotta give this recipe a try. They’re vegan, gluten-free, and dairy-free!

summer rolls being dipped into peanut sauce.

What You Need To Make Summer Rolls with Peanut Sauce

Rice Wrappers – You’d be surprised by how easy rice wrappers are to find! I often locate them in the ethnic/asian aisle of my grocery store. And if all else fails, I can always find them at my local asian markets. If you’re not familiar with rice wrappers, they look sort of like a thinner tortilla. When you remove them from their packaging you’ll find that they’re dry and stiff. Though they simply need a bit of water to help rehydrate them for this recipe. Try not to overthink the process, follow the steps in the recipe below to prepare your rice wrappers.

Tofu – Tofu is an incredible source of protein and contains all nine essential amino acids! It also just sort of takes on the taste of whatever else you’re eating it with. In this case, the tofu soaks up the peanut sauce, which is DELICIOUS. Not only is tofu super easy to come by these days, but it’s super cheap too.

Peanut Butter – To me, peanut butter is typically only ever associated with sweet recipes. Though we turn the tables here by adding savory ingredients such as soy sauce and rice vinegar to create this peanut butter-based sauce. I prefer creamy peanut butter for a smoother sauce, though chunky works too. Just please, whatever you do, make sure the peanut butter you use has NO added sugar! Any sugar in the peanut butter would completely throw off the balance of flavors in this delicious sauce.

summer roll sliced in half on a plate, with cucumber, carrots, and tofu inside.

Adjust This Recipe

  • Make it Nut-Free: For a nut-free sauce, replace the peanut butter with tahini.
  • Add Shrimp: Make my shrimp spring rolls recipe instead!
  • The types and amounts of vegetables and herbs are simply suggestions – you can swap or remove anything you like!
summer rolls with peanut dipping sauce on a plate.
5 from 1 vote

Summer Rolls with Peanut Dipping Sauce

These summer rolls are loaded with fresh, crunchy vegetables and served with a savory peanut sauce! In just 20 minutes you’ll have a fun and healthy lunch or snack.
Print Pin Rate
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6 servings

Ingredients

  • 12 spring roll rice wrappers
  • 14 ounces extra firm tofu, sliced into about 12 sticks
  • 1 cup julienned carrots
  • 2 cups julienned cucumber
  • 1 cup napa cabbage, thinly sliced
  • 1/4 cup fresh mint, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup green onion, sliced

For the peanut sauce:

  • 1/2 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil, optional
  • 1 garlic clove, grated
  • 1 tablespoon fresh ginger, grated
  • 2-3 tablespoons warm water

Instructions

  • Fill a shallow bowl with warm water, submerge one sheet of rice wrapper in water for about 5 seconds then transfer to a clean, damp dish towel.
  • Place filling in the center of wrapper and fold the end closest to you over the filling, then tuck sides in and towards the center, finish rolling to create a sealed summer roll. Repeat with remaining rice wrappers.
  • Make the sauce by adding all ingredients to a bowl and whisking until completely smooth.
  • Serve summer rolls with peanut dipping sauce and enjoy!

Notes

  • Change up the filling ingredients however you’d like, use up whatever leftover fresh veggies you have on-hand!

    • Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    10-Minute Spicy Ramen (Gluten-Free Option)

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    close-up overhead image of spicy ramen in a bowl with chopsticks

    This spicy ramen soup recipe is quick to make and soo much better than store bought ramen! The greatest part about ramen soup is that it’s easy to customize the way you want. You can choose between basic or gluten-free noodles and you can top it off with soft boiled eggs, green onions, chicken, tofu or seaweed – whatever you prefer!

    close-up image of spicy ramen with chopsticks

    Ramen noodles are a pantry staple for households everywhere. The packets are super easy to whip up and I can’t tell you how many times ramen has been my go-to during my school years! But, did you know you can just as easily make homemade ramen noodles in just 10 minutes?

    There are so many ways to customize ramen soup, but I like to make mine spicy with all sorts of wonderful ingredients that I always have on hand. So this recipe is for the spice lovers out there!

    two hands holding a bowl of spicy ramen

    MAIN INGREDIENTS NEEDED TO MAKE Spicy Ramen

    • Ramen Noodles – Of course the main ingredient to Ramen soup is the noodles! I used gluten-free, but feel free to use the basic noodles if you prefer.

    • Broth – Use either chicken or vegetable broth as your base. Beef broth works, too, but will have drastically different flavor.

    • Sesame Oil – A little drizzle of sesame oil adds a nice flavor and sheen to the soup’s surface.

    • Fresh Ginger –  You’ll need a 2-inch piece of freshly grated ginger. Dried ginger powder is fine to use as well, but fresh will give it a better taste and a nicer kick.

    • Soy Sauce – 1 tablespoon soy sauce, or feel free to use more to your personal taste. If you are allergic to soy, watching your sodium, or eating gluten-free, you can sub the soy sauce with tamari or coconut aminos.

    • Vinegar. 1 tsp rice wine vinegar.

    • Chili Paste – Chili paste offers a deeper spiced flavor than most powders and hot sauces, but if you can’t get your hands on any, sriracha works too.

    • Toppings – Top it off with soft boiled eggs, green onions, chicken, tofu or seaweed.
    noodles being lifted out of a bowl of spicy ramen

    ADJUST THIS RECIPE TO YOUR DIET

    • Gluten-Free: Use the gluten-free version of ramen noodles like I did for this recipe.

    TIPS FOR MAKING THIS Spicy Ramen Soup RECIPE

    • This particular recipe will give you a nice and spicy ramen noodle recipe. However, you can very easily dial back on the spicier ingredients for a not-so-spicy experience. If you’re looking for even spicier ramen, add in some hot peppers or chili flakes.
    Spicy Ramen Soup Recipe
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    Spicy Ramen Soup Recipe

    4 from 9 votes
    Recipe by Samantha Course: MainCuisine: JapaneseDifficulty: Easy
    Servings

    2

    servings
    Prep time

    5

    minutes
    Cooking time

    10

    minutes
    Calories

    300

    kcal
    Total time

    15

    minutes

    This spicy ramen soup recipe is quick to make and soo much better than store bought ramen! The greatest part about ramen soup is that it’s easy to customize the way you want. You can choose between basic or gluten-free noodles and you can top it off with soft boiled eggs, green onions, chicken, tofu or seaweed – whatever you prefer!

    Ingredients

    • 1 quart chicken or vegetable broth

    • 1 tablespoon sesame oil

    • 2 garlic cloves, grated

    • 2-inch piece fresh ginger, grated

    • 1 tablespoon soy sauce

    • 1 tablespoon chili paste (aka sambal oelek), see Notes

    • 1 teaspoon rice wine vinegar

    • 6 ounces ramen noodles, I used gluten-free

    • Topping Options

    • Soft boiled egg

    • Cooked and shredded chicken

    • Sauteed mushrooms

    • Sliced green onion

    • Dried seaweed

    • Sesame seeds

    Directions

    • Add everything except for noodles to a large pot and simmer over medium-high heat for 10 minutes.
    • Taste broth and adjust any seasonings as desired, then add in the ramen noodles and cook until tender.
    • Ladle broth and noodles into two bowls and top with whatever you’d like.

    Recipe Video

    Notes

    • Chili Paste: If you can’t find chili paste, you can use an equal amount of sriracha instead.

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    30 Minutes or Less

    One-Pan Kung Pao Tofu

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    overhead close-up image of kung pao tofu in a pan

    This kung pao tofu will quickly become one of your favorite dinner recipes! One pan and 15 minutes is all you need for this intensely flavorful meal. This kung pao tofu is also entirely vegan, plant-based, and gluten-free!

    kung pao tofu on a plate over rice, with sesame seeds on top

    What You’ll Need

    Extra Firm Tofu – Extra firm tofu is the key to getting it super crispy! It will hold its shapes once cut and cooked, forming these little golden brown nuggets of perfection. Tofu is also the perfect blank canvas to really any recipe! It has very little flavor on its own, but absorbs all the flavors it’s paired with. The tofu in this recipe soaks up all of our delicious kung pao sauce, making it just incredible!

    Red and Green Bell Peppers – Two bell peppers give this dish incredible color and brightness! Start by removing the core and any seeds from each pepper. Then, chop them into similarly-sized pieces. Stir fry the bell peppers for only a couple of minutes in the fourth step of this recipe. The goal is to get them tender, while still maintaining their bite.

    Unsalted Cashews or Peanuts – You’ll find either cashews or peanuts in most kung pao recipes. They, too, give this overall dish the perfect crunchy texture that pairs beautifully with our smooth and tangy sauce. However, if you don’t like nuts, you can simply leave them out of your kung pao tofu.

    kung pao tofu in a pan

    Top Tips

    • Oil your pan well before frying up the tofu. If not enough oil is used, your tofu might stick to the pan – losing that delicious outer, crisp coating!
    • For an even saucier vegetable stir fry, double the sauce recipe! This kung pao tofu sauce is seriously so good, you’ll practically want to drink it. So don’t skimp on the sauce, and make as much as you’d like!
    • Feel free to turn this into a kung pao chicken recipe instead! To do this, simply replace the tofu with 2-inch cubes of chicken and cook them in the second step until fully cooked through. Then, use your chicken just as you would the tofu in the remainder of the recipe.
    close-up image of kung pao tofu on a plate over rice

    Adjust This Recipe To Your Dietary Needs

    • Make it Gluten-Free: To ensure this recipe is completely gluten-free, use tamari instead of soy sauce. Tamari is the gluten-free equivalent to soy sauce and tastes exactly the same!
    • Make it Nut-Free: For a nut-free version, simple leave out the cashews or peanuts in this recipe. But if you’d still like that nutty flavor, you can add in a couple tablespoons of sesame seeds instead.
    One-Pan Kung Pao Tofu
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    One-Pan Kung Pao Tofu

    5 from 3 votes
    Recipe by Samantha Course: MainDifficulty: Easy
    Servings

    4

    servings
    Prep time

    5

    minutes
    Cooking time

    10

    minutes
    Total time

    15

    minutes

    This kung pao tofu will quickly become one of your favorite dinner recipes! One pan and 15 minutes is all you need for this intensely flavorful meal. This kung pao tofu is also entirely vegan, plant-based, and gluten-free!

    Ingredients

    • For the tofu:

    • 14 ounces extra firm tofu, cut into cubes

    • 2 tablespoons cornstarch

    • 2 tablespoons sesame oil or avocado oil

    • For the veggies:

    • 3 garlic cloves, minced

    • 2-inch piece ginger, grated

    • 3 scallions, sliced (white and green parts separated)

    • 1 red bell pepper, chopped

    • 1 green bell pepper, chopped

    • 1 cup raw unsalted cashews or peanuts

    • For the sauce:

    • 1/4 cup vegetable broth

    • 3 tablespoons soy sauce, use Tamari for gluten-free

    • 1 tablespoon rice vinegar, or white wine vinegar

    • 1 tablespoon brown sugar

    • 2 teaspoons corn starch

    • 1 teaspoon sriracha

    • 1 teaspoon sesame oil

    Directions

    • Place cubed tofu in a bowl with cornstarch and toss to evenly coat.
      • Kung-Pao-Tofu-Step-1
    • Heat sesame oil in a large pan over medium-high heat, then fry tofu in a single layer for 2-3 minutes per side or until golden brown. Remove cooked tofu and set aside.
      • Kung-Pao-Tofu-Step-2
    • Add garlic, ginger, and white parts of scallions to pan and cook for 2-3 minutes or until fragrant.
      • Kung-Pao-Tofu-Step-3
    • Add in red and green bell peppers, sauté for 2-3 minutes then place tofu back into pan along with green parts of scallions and cashews or peanuts.
      • Kung-Pao-Tofu-Step-4
    • Whisk together all sauce ingredients in a bowl, then pour into pan and reduce heat to a simmer. Simmer until sauce has thickened then serve over rice.
      • Kung-Pao-Tofu-Step-5

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    Dairy-Free

    Vegan Tofu Tikka Masala (Gluten-Free)

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    Tofu Tikka Masala

    Skip the delivery and try this vegan and gluten-free version of the classic Indian dish known as tikka masala that uses tofu in place of meat! Serve over freshly steamed basmati rice and garlic naan for a complete Indian spiced dish.

    Tofu Tikka Masala

    Tikka masala is surprisingly easy to make vegan! Instead of meat, I used tofu, which works perfectly in this dish since it soaks up all the delicious spices and flavors in this recipe. The sauce is creamy, tangy and spicy, but not hot or overbearing.

    And what’s an Indian meal without spice?! You’ll notice my list of ingredients have a handful of them. So, if you enjoy spicy foods, your taste buds are definitely going to enjoy the turmeric, garam masala, cumin, cayenne pepper and paprika found in this dish.

    Tikka Masala Overview

    Just in case you’ve never come across Tikka Masala before, I wanted to give a quick overview of what it means.

    Tikka masala is an Indian dish consisting of roasted marinated chicken chunks in spiced curry sauce.

    • The “tikka” refers to the protein. The most common ingredient used is chicken, but it varies. Some people like to use lamb instead. For my recipe, we skip the meat altogether and replace it with tofu.

    • The “masala” translates as “spice mix” and refers to the sauce. Most include a tomato base, garam masala and a creamy element like yogurt or, in this case, coconut milk.

    MAIN INGREDIENTS NEEDED TO MAKE Vegan Tofu Tikka Masala

    • Tofu – Make sure to buy the extra firm kind.

    • Olive Oil

    • Ginger

    • Garam Masala, Cumin, Tumeric & Cayenne Pepper – Mix these with a few other spices in the recipe to create a spicy and tangy flavor.

    • Tomato Sauce – A common pantry item, this is going to be the base for the sauce.

    • Coconut Milk – I use full-fat coconut milk for the sauce, which makes this dish super rich and creamy without needing to rely on any dairy.

    ADJUST THIS RECIPE TO YOUR DIET

    • Need a little less spice? You can adjust the amount of spices to suit your heat preference, or leave it out all together for a non-spicy tikka masala dish.

    • Dairy: You can try using yogurt, a heavy creamer or regular milk in place of the coconut milk.

    TIPS FOR MAKING THIS Tofu Tikka Masala Recipe

    • Serve with basmati rice and naan (a popular Indian flatbread) for a complete meal.
    Vegan Tofu Tikka Masala (Gluten-Free)
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    Vegan Tofu Tikka Masala (Gluten-Free)

    0 from 0 votes
    Recipe by Samantha Course: DinnerCuisine: IndianDifficulty: Medium
    Servings

    4

    servings
    Prep time

    15

    minutes
    Cooking time

    25

    minutes
    Calories

    300

    kcal
    Total time

    40

    minutes

    Skip the delivery and try this vegan and gluten-free version of Tikka Masala that uses tofu in place of meat with flavorful spices that is bound to give your taste buds something to look forward to!

    Ingredients

    • For the tofu:

    • 2 tablespoons olive oil

    • 2 (16-ounce) blocks extra firm tofu, pressed dry with a dish towel then cut into cubes

    • ½ teaspoon salt

    • For the sauce:

    • 2 tablespoons olive oil

    • 1 onion, finely chopped

    • 4 garlic cloves, grated

    • 2-inch piece fresh ginger, grated

    • 2 teaspoons garam masala

    • 1 ½ teaspoon cumin

    • 1 teaspoon turmeric

    • 1 teaspoon ground coriander

    • 1 teaspoon salt

    • Pinch of cayenne pepper

    • 1 (14-ounce) can tomato sauce

    • 1 (13.5-ounce) can full fat coconut milk

    Directions

    • Heat olive oil in a large skillet over medium-high heat, then add in the tofu in an even layer and sprinkle evenly with salt.
    • Cook tofu 4-5 minutes per side or until golden brown and crispy. Remove tofu from skillet and set aside.
    • Heat olive oil for sauce in the same skillet and cook onions for about 3 minutes or until slightly soft.
    • Add in the garlic and ginger, cook for one minute before adding in the garam masala, cumin, turmeric, ground coriander, salt, and cayenne pepper.
    • Cook spices for about 30 seconds before pouring in the tomato sauce and coconut milk. Reducing heat and simmer for 15 minutes.
    • Add tofu back into the skillet and simmer for 5 minutes.

    Recipe Video

    Notes

    • Storage: Place leftovers in an airtight storage container in the refrigerator for up to 5 days.
    • Reheat: Gently rewarm leftovers in an oven over medium-low heat. You can also reheat leftovers in the microwave until hot.

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    Share it and tag @samdoesherbest on Instagram!

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