2cups2 cups fresh strawberries and blueberries,cut into bite-sized pieces
Instructions
How to make the Vegan Tofu Lemon Curd with Berries: In a blender, combine the tofu, dates, lemon juice, 1 tablespoon lemon zest, vanilla, cardamom, and turmeric. Puree until creamy, about 1-2 minutes, scraping down the sides of the blender, as needed. Taste to adjust sweetness. Add more dates or lemon, to your taste.
To assemble the Lemon and Berries Bowls: Portion the Tofu Lemon Curd evenly between 6 serving dishes. Even distribute the berries among the bowls. Garnish with the reserved lemon zest and serve!
Make Ahead: This is a great dish for make-ahead enjoyment. Make the lemon curd and cut the fruit a day ahead. The day of your party, you can assemble the bowls up to 4 hours in advance. Making the curd ahead of time will allow the flavors to come together.Why add turmeric and cardamom? Turmeric adds natural, golden yellow color. Because lemon juice is mostly clear, this helps tell eaters that the curd will taste lemony. Cardamom adds bright, minty flavor. However, if you don't have it, you can omit.Soy-Free: Substitute 1 cup soaked cashews for the tofu. Drain and rinse the cashews before pureeing with the other ingredients. You will need to add more liquid during blending, probably ½-1 cup liquid.Other Variations: Use this curd recipe as a template for other citrus juices. You can make this with key limes, grapefruits, or even blood oranges.