Vegan Tofu Lemon Curd with Berries - Healthy, Plant-Based, Gluten-Free, Dairy-Free, Oil-Free, Summer Dessert Recipe
Print Recipe

Vegan Tofu Lemon Curd with Berries

The colors and flavors of summer sing in this light, healthy dessert. Soft tofu creates the creamy base for this plant-based pudding. Fresh lemon zest and juice adds bright flavor. Serve with fresh berries for an easy, yet elegant, finish to your summer holiday parties. If you like this, you’ll also love Broiled Peaches and Plums with Vegan Cinnamon Cashew CreamLemon Poppy Seed No-Bake Energy Bars, and Easy, Gluten-Free Blueberry Oat Crisp.
Total Time10 mins
Course: Dessert, Snack
Cuisine: American, Gluten-Free, Vegan, Vegetarian
Keyword: 4th of July, citrus, creamy, easy, healthy, lemon, picnic, simple, summer, sweet, tofu
Servings: 6
Calories: 105kcal

Ingredients

  • 1 (14-ounce) package soft tofu
  • 8 dates pitted
  • 3 tablespoons lemon juice from one lemon
  • 2 tablespoons lemon zest from one lemon
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon ground cardamom
  • 1 teaspoon ground turmeric
  • 2 cups 2 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!

Notes

 

 

If you like this, you’ll also love Broiled Peaches and Plums with Vegan Cinnamon Cashew CreamLemon Poppy Seed No-Bake Energy Bars, and Easy, Gluten-Free Blueberry Oat Crisp.

Chef Katie's Tips:

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.