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Tofu mousse might not sound like a great idea to a large-ish chunk of the population—especially in the post-aquafaba world—but done with care, it's a totally fabulous idea. Especially for summer breakfasts. It's cool and creamy and fluffy, pairs well with fruit or can be eaten on its own, and can be made in batches in a total snap, so it's just sitting in the fridge waiting for you on any given morning. And it's seriously satisfying, thanks to a good dose of protein from both silken tofu and peanut butter, the latter of which also adds a satiating helping of fat.
Peanut butter, vanilla, a touch of bourbon and lemon, and instant espresso powder all team up to make a flavorful, protein-packed breakfast or snack. You can easily turn this into dessert by adding a cookie (and if your sweet tooth is on the modest side, you may find it weekday dessert-ready as-is). Feel free to thin the whole thing out with coconut milk to transform it into a decadent drizzle over brandy-warmed dates for an honest-to-goodness dessert you could even serve to guests. Yep.
Espresso-Bourbon Tofu-Peanut Butter (Breakfast) Mousse
yields about 2 cups
12 oz silken firm tofu (from an aseptic pack)
1/2 cup smooth peanut butter (look for a brand that contains nothing but peanuts)
1/4 cup maple syrup, grade A: dark color and robust flavor strongly recommended
2 TBSP lemon juice
1 TBSP bourbon
2 tsp instant espresso powder
1 tsp vanilla extract
1/4 tsp salt
Puree all ingredients until smooth.
Can be served immediately, but it benefits from chilling for at least 30 minutes to one hour before serving, in terms of both flavor (as the flavors mingle, the espresso will mellow) and texture (the mousse will firm up and become fluffy).