Monday, 22 September 2014

Healthy Pumpkin Pie Tofu Mousse [Gluten Free + Vegan]

Hey everyone, Casey here (@wholeandhealthy) from Casey's Wholesome Kitchen! :)

In keeping with the theme of "Banana Bambino's: Pumpkin," I've got a delicious (and super healthy!!) pumpkin mousse recipe for you, packed with plant based protein and fiber.

This mousse is a perfect fall breakfast, especially when topped with crunchy, maple-y pecans, sweet blueberries and a coconut butter frosting "Magic Shell"!!

Serves 1
Gluten free, Dairy Free, Vegan

You will need:
  • 1/2 block light firm tofu (~7 ounces)
    • firm tofu would work too, just add 1 tbsp plant based milk to the food processor
  • 1/2 frozen, sliced banana
  • 1/4 cup pumpkin puree
  • 1 tsp pumpkin pie spice
    • or a mix of cinnamon, ginger, allspice and cloves
  • 1/2 tsp psyllium husks (optional)
  • additional sweetener of choice, to taste (I used a few drops of liquid stevia)


  • Place your frozen banana slices in your food processor and whiz them around a few times to start breaking apart the chunks.
  • Break apart the tofu into chunks and place them in the food processor with the remaining ingredients.
  • Process until the mousse is completely smooth and no chunks of banana remain.
  • Scoop into a bowl, then top with 1 tbsp of melted coconut butter to create your "Magic Shell." The mousse should be cold from the frozen banana, but you can always stick it in your freezer for a few minutes for the coconut butter to harden.
  • Top with pecans, blueberries and chocolate, and enjoy the flavors of Fall!

Enjoy :)

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