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Breakfast recipe · from the recipe book

Maple-Cardamom Peach Parfait with Vanilla Tofu Cream

Soft, jammy maple-cardamom peaches layered with a silky, coconut-rich vanilla cream for a cool, spoonable breakfast.

Maple-Cardamom Peach Parfait with Vanilla Tofu Cream

Ingredients

  • 4 medium600 gPeachessliced into thin wedges
  • 2 tbsp40 gMaple syrupdivided
  • ½ tsp1 gGround cardamom
  • ½ tsp1 gGround cinnamon
  • 1 tbsp15 gLemon juice
  • 2 tbsp30 gWater
  • 14 oz400 gFirm tofupatted dry and broken into chunks
  • ⅓ cup80 gCoconut milk, cannedstirred well
  • 1¼ tsp5 gVanilla extract
  • ⅛ tsp0.5 gSalt

Steps

  1. Prepare first: slice the peaches, pat the tofu dry and break it into chunks, and stir the coconut milk in its can.
  2. Make the peaches: in a skillet over medium heat, combine the peaches, the water, the cardamom, the cinnamon and about one third of the maple syrup. Cook, stirring gently, for 6 to 8 minutes until the peaches are soft and the juices turn syrupy.
  3. Take the skillet off the heat, stir in the lemon juice, then spread the peaches on a plate and chill for 30 minutes until cool.
  4. Make the cream while the peaches chill: in a blender, combine the tofu, the coconut milk, the vanilla, the salt and the remaining two thirds of the maple syrup. Blend for 1 to 2 minutes, scraping down the sides, until very smooth and thick. Chill until the peaches are ready.
  5. Assemble in 4 glasses: spoon in half of the tofu cream, then half of the peaches with their syrup, then the remaining half of the cream, and finish with the remaining half of the peaches.
  6. Serve right away, or cover and chill up to a day.

Contains: Soy.

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

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