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Breakfast recipe · from the recipe book

Mixed Berry Chia Tofu Parfait with Maple Walnuts

Silky vanilla-maple tofu cream layered with jammy berry chia sauce, fresh strawberries and crisp toasted maple walnuts.

Mixed Berry Chia Tofu Parfait with Maple Walnuts

Ingredients

  • 1 lb450 gFirm tofudrained and patted dry
  • ½ cup (120 ml)120 gSoy milk, original
  • 2 tbsp45 gMaple syrupdivided
  • 1¼ tsp5 gVanilla extract
  • 1 tbsp15 gLemon juicedivided
  • 2⅓ cups sliced400 gStrawberrieshulled and sliced, divided
  • 1 cup125 gRaspberries
  • 1 cup150 gBlueberries
  • ½ oz20 gChia seeds
  • ½ cup chopped60 gWalnutsroughly chopped
  • ½ tsp1 gGround cinnamon
  • ⅛ tsp1 gSalt

Steps

  1. Prepare first: hull and slice the strawberries, then set aside half for the fresh layer and half for the sauce. Chop the walnuts.
  2. Make the berry chia sauce: in a skillet over medium heat, cook the raspberries, the blueberries and the sauce half of the strawberries with one third of the maple syrup for 5 to 6 minutes, mashing lightly, until juicy. Off the heat, stir in the chia seeds and half of the lemon juice. Transfer to a bowl and chill about 20 minutes to thicken.
  3. Toast the walnuts: wipe out the skillet and toast the walnuts over medium heat for 3 to 4 minutes, stirring, until fragrant. Add another third of the maple syrup, the cinnamon and the salt and stir 1 minute until glossy and coated. Spread on a plate to cool and crisp.
  4. Make the tofu cream: in a blender, blend the tofu, soy milk, vanilla, the remaining third of the maple syrup and the remaining half of the lemon juice until very smooth, scraping down as needed.
  5. Layer in 4 glasses: a spoonful of tofu cream, then berry chia sauce, then fresh strawberries. Repeat, dividing the tofu cream, sauce and fresh strawberries evenly among the glasses.
  6. Top each parfait with the maple walnuts 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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