Chocolate Mousse

Ingredients:

• 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)

Directions:

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

Ingredients:

• 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)

Instructions:

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

Ingredients:

• 3 cups vegetable broth
• 1 small onion
• 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

Directions:

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.