Description
This Vanilla Tofu Brûlée is a delicious, dairy-free twist on the classic crème brûlée, using silken tofu infused with vanilla syrup and finished with a crisp caramelized sugar topping. No blending is required, making it an easy yet elegant dessert that soaks for 3-5 days to deepen the vanilla flavor before being torched to perfection.
Ingredients
For the Vanilla Syrup
- 1 vanilla bean (or 2 tsp vanilla extract or paste)
- 1 cup water (236 mL)
- 1 cup granulated sugar (200 g)
For the Tofu Brûlée
- 1 11-oz package silken tofu (extra firm) (311 g)
- Granulated sugar, for brûlée topping
Instructions
- Make the vanilla syrup: Split the vanilla bean lengthwise and scrape out all the seeds using the back of a knife. Add both the scraped seeds and the pod to a medium saucepan along with 1 cup of water and 1 cup of granulated sugar. Heat over medium heat just until the sugar dissolves, about a few minutes, then remove from heat.
- Prepare tofu and soak: Carefully remove the silken tofu from its package. You may leave it whole or cut it into approximately 4 squares for individual servings. Place the tofu pieces in a dish with sides at least as tall as the tofu. Use a toothpick to poke a few holes throughout the tofu to help it absorb flavor.
- Soak tofu in syrup: Pour the warm vanilla syrup over the tofu until it is completely submerged. Cover and transfer the dish to the refrigerator. Allow the tofu to soak for 3 to 5 days, with longer soaking time yielding a more pronounced vanilla infusion.
- Prepare brûlée topping: When ready to serve, remove the tofu from the syrup and pat dry with paper towels. Lightly sprinkle granulated sugar evenly over the top surface of the tofu.
- Caramelize the sugar: Using a kitchen torch, carefully caramelize the sugar by moving the flame in circular motions to prevent burning. For a thicker, crunchier top, you may repeat the sprinkling and torching process in layers until desired crust is achieved.
Notes
- You can substitute vanilla bean with vanilla extract or paste, but vanilla bean offers a richer flavor.
- Be patient with the soaking process; allowing 3 to 5 days maximizes vanilla infusion.
- Ensure tofu is pat-dried well before torching to prevent syrup interference with caramelization.
- A kitchen torch is essential for achieving the authentic brûlée crust; alternative broiling is not recommended.
- Use extra firm silken tofu for best texture and structural integrity.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegetarian Influenced Western
