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Berry Tofu Whip




Berry Tofu Whip

Claire Chitham

Serves 4

“I’ve got a bit of a sweet tooth and have been experimenting with silken tofu. It’s a great substitute for dairy if you need it, and handy for creating a healthier dessert. This idea was suggested by a friend and i've been playing with the mix to get a consistency that works as a protein hit on my brekky and also as a dessert whip!”
- Yours in health and happiness, CC.


140 grams (about 1/4 - 1/2 a block) of silken tofu (organic if possible - soy beans really need to be GMO free) 
100 grams of your favourite berries, fresh or frozen
1/2 cup of coconut water/fresh juice/coconut milk
2 tbsp raw honey to taste 


  1. Add all ingredients into blender and process until smooth and creamy. Use the liquid to adjust the consistency. Start pouring slowly, you don't want it to get too runny. It doesn't set much thicker than what you blend. 
  2. Pour into glasses and chill until ready to serve. Can be used as a dessert, (crumble dark chocolate on top!) on your brekky bowl, or add to smoothies for a protein punch. Experiment with adding banana, a dash of fresh apple or orange juice, or even throw in some cacao for a chocolate hit. Delish!