Description
A creamy, silky smooth vegan tofu purin with a rich caramel topping. This easy-to-make dessert is a delightful dairy-free and eggless treat inspired by Japanese custards.
Ingredients
Scale
- For the Caramel:
- 3 tablespoons granulated sugar
- 1 tablespoon water
- 1 tablespoon hot water
- For the Filling:
- 0.5 lb silken/soft tofu
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 0.25 cup raw cashews, soaked
- 2 grams agar agar powder
- 80 ml water
- 240 ml unsweetened soy milk
Instructions
- Make the caramel: In a small saucepan, combine 3 tablespoons of granulated sugar and 1 tablespoon of water over medium heat. Stir until the mixture melts and turns a beautiful amber color.
- Add hot water: Once the sugar reaches that lovely amber hue, turn off the heat and carefully stir in 1 tablespoon of hot water. Be cautious as it may bubble!
- Transfer the caramel: Quickly pour the caramel into purin molds or small jars, swirling to coat the bottoms. Set aside to cool at room temperature.
- Blend the filling: In a blender, add 0.5 lb of silken tofu, 2 tablespoons of granulated sugar, 1 teaspoon of vanilla extract, and 0.25 cup of soaked raw cashews. Blend until the mixture is smooth and creamy.
- Combine with soy milk: Pour the blended filling into a saucepan and stir in 240 ml of unsweetened soy milk. Mix well to ensure everything is incorporated.
- Heat the mixture: Bring the saucepan to a boil over medium heat, stirring constantly to prevent sticking. Keep an eye on it until small bubbles start to form.
- Simmer briefly: Once boiling, reduce the heat to medium-low and allow it to simmer for about 1 minute. This helps thicken the mixture, enhancing the texture.
- Add agar agar: Remove the saucepan from heat, then sprinkle in 2 grams of agar agar powder, whisking until it dissolves and is fully integrated with the filling.
- Strain the filling: Pour the filling through a fine-mesh strainer into the molds over the caramel, capturing any lumps for a silky texture.
- Pop air bubbles: Give the purin molds a gentle tap on the counter to release any air bubbles that may have formed. This ensures a beautiful, smooth finish.
- Cool at room temperature: Loosely cover the purin with plastic wrap and let it cool on the counter for about 15 minutes.
- Chill in the fridge: After cooling, tightly cover the purin and place it in the refrigerator. Chill for at least 30 minutes, or until thickened to your liking.
- Serve and enjoy: To serve, gently invert the purin onto a plate, allowing the caramel to flow over it, or savor directly from the container for an effortless treat.
Notes
- Top with fresh berries or a drizzle of extra caramel for an extra touch!
- Store leftover vegan tofu purin in the refrigerator, tightly covered, for up to 3 days.
- Freezing is not recommended due to texture changes, but can be done for up to 1 month. Thaw in the fridge.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Stovetop, Blending
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg
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