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Breakfast recipe · from the recipe book

Chocolate Tofu Mousse Raspberry Walnut Parfaits

Silky, bittersweet chocolate mousse layered with juicy raspberries and strawberries and topped with crunchy cinnamon-maple walnuts.

Chocolate Tofu Mousse Raspberry Walnut Parfaits

Ingredients

  • 14 oz400 gFirm tofupatted dry and broken into chunks
  • ⅓ cup30 gUnsweetened cocoa powder
  • 3 tbsp60 gMaple syrupdivided
  • ⅓ cup (80 ml)80 gSoy milk, original
  • 1¼ tsp5 gVanilla extract
  • ⅛ tsp1 gSalt
  • 2 cups250 gRaspberries
  • 1½ cups sliced250 gStrawberriessliced
  • ⅔ cup chopped80 gWalnutsroughly chopped
  • ¾ tsp2 gGround cinnamon

Steps

  1. Make the mousse: put the tofu in a blender or food processor and add the unsweetened cocoa powder, two-thirds of the maple syrup, the soy milk, the vanilla and the salt.
  2. Blend until completely smooth and glossy, scraping down the sides once or twice.
  3. Chill the chocolate mousse in a covered bowl for 30 minutes so it firms slightly.
  4. Meanwhile, make the crunch: in a small bowl, toss the walnuts with the cinnamon and the remaining one-third of the maple syrup until coated.
  5. Prepare the fruit: gently combine the raspberries and strawberries in a bowl.
  6. Assemble four glasses: spoon in half of the chilled mousse (divided evenly among the glasses), then half of the berry mix, then the remaining half of the mousse and the remaining half of the berries.
  7. Scatter the cinnamon-maple walnuts over each parfait just before serving so they stay crunchy.

Contains: Tree nuts, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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