Chocolate Mousse

Chocolate Mousse


  • 1 readymade graham cracker pie crust (about 6-9 inches)
  • 1 12-ounce package extra-firm silken tofu
  • 1/4 cup processed coco powder
  • 1/4 cup granulated sugar
  • 2 tbsp light corn syrup
  • 6 ounces semisweet chocolate chips
  • pinch of salt
  • 1 small piece of chocolate (milk or dark) (for decoration)


  1. Drain any excess liquid from the tofu before adding it to a blender along with the cocoa powder, sugar, corn syrup, vanilla extract, and salt. Blend these ingredients until a completely smooth batter is created.
  2. Melt the chocolate chips in a microwave for 1 minute. Stir the chocolate until all of the pieces melt.
  3. Pour the melted chocolate into the tofu mixture and pulse for 1-2 minutes.
  4. Pour the batter into the readymade graham cracker crust and even out the top. Chill for at least 4-5 hours or overnight.
  5. When ready to serve, use a vegetable peeler to decorate the mousse with chocolate shavings. Serve immediately.

*Mousse can be refrigerated for 2-3 days.

**Mousse can be used on top of chocolate cakes or cupcakes, as shown below.



Thai Mango Salad With Peanut Sauce



  • 1 bunch lettuce (washed and chopped)
  • 1 mango-ripe but hard (sliced in matchstick shape)
  • 1/2 cup tofu (pressed and sliced thin)
  • 1/4 cup grated carrot
  • 1/4 cup grated red cabbage
  • 1 tbsp green onion
  • 2 tbsp roasted peanuts (crushed)

Peanut Sauce*:

  • 2 tablespoon peanut butter
  • 1/2 tsp seasme oil (any oil works)
  • 1/2 tsp soy sauce
  • 1 tsp sugar
  • 1 tsp lemon juice
  • 1/4 cup water
  • salt and pepper (to taste)


  1. Remove all the water from the tofu. Then, press the tofu under anything heavy for 30 minutes.
  2. Slice the tofu into thin slices and saute for 3 minutes. Cool for 5 minutes.
  3. Mix all the salad ingredients except the peanuts in a bowl.
  4. For Peanut Sauce: Mix the sauce ingredients together in a small bowl.
  5. Place the salad on a plate. Top with the peanut sauce and crushed peanuts. Serve immediately. 

*Peanut sauce can be refrigerated for up to a week.

Tom Yum Soup


  • 3 cups vegetable broth
  • 1 small onionIMG_1664
  • 1 small tomato (peeled and diced)
  • 2 round slices ginger
  • 1 stick green onion
  • ½ teaspoon lemon rind
  • 1 tablespoon lemon juice
  • 1/4 cup chopped bell pepper and carrots
  • 1/4 cup tofu (fried)
  • 1 teaspoon sweet red chili paste
  • 1 teaspoon thai red curry paste
  • 1 pack Trader Joe’s Spring Onion (noodle) soup
  • 1 tablespoon chopped cilantro


  1. Heat the vegetable broth.
  2. Add the onion, tomato, ginger, lemon rind, bell pepper, carrots, red chili paste, and thai curry paste.
  3. Boil for 5 minutes.
  4. Add the tofu and Spring onion soup.
  5. Boil for another 5 minutes till all the noodles are cooked.
  6. Add the cilantro and green onion and serve.