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Chocolate Tofu Mousse

The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.

I know what you’re thinking. Tofu? In a chocolate dessert? Hear me out…it’s very smooth.

It’s also a healthier option than traditional mousse. I love this Cleveland-made tofu for its extra firm texture that breaks down nicely with the bananas in the recipe.

Chocolate Tofu Mousse with Cleveland Tofu

There’s melted chocolate and cocoa powder involved here as well, along with a dash of coconut oil for that chocolaty sheen that makes our mouths water.

This recipe is quick and makes quite a bit for the family, so I encourage you to make it and share!

Chocolate Tofu Mousse
Chocolate Tofu Mousse
Total time:


  • 16 oz. extra firm Cleveland Tofu
  • 2 ripe bananas
  • 2 Tbsp. instant coffee
  • 2 oz. 70% cocoa bittersweet dark chocolate
  • 1 tsp. coconut oil
  • 6 Tbsp. unsweetened cocoa powder
  • 2 Tbsp. agave nectar
  • 1 Tbsp. vanilla paste


  1. Place tofu in the bowl of a food processor and blend until creamy.
  2. Add bananas and process until smooth.
  3. In a double boiler saucepan, melt chocolate pieces in glass bowl with coconut oil above boiling water.
  4. Add the instant coffee to the chocolate mixture.
  5. Add the chocolate mixture to the food processor with tofu along with the cocoa powder, agave nectar and vanilla paste. Process until smooth.
  6. Transfer mousse into serving bowls.

Chocolate Tofu Mousse

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