Rhubarb & Ginger Tofu Fool Vegan recipe

Rhubarb & Ginger Tofu Fool

Prep 10 mins
Cook 10 mins
Serves 2

A delightful combination of tartness and sweet. This is the creamiest of desserts, the perfect finish to any meal or weekend treat.

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½ block of Organic Tofu Block, drained.
150mls soya cream
20g stem ginger in syrup, chopped
1 tbsp coconut oil, melted
1 ½ tsp vanilla extract
2 tbsp maple syrup
1 tsp vegan margarine
1 tsp crushed cardamom seeds
300g rhubarb
2 tbsp light brown sugar
50g water

For the top:
Caramelised rhubarb or stem ginger shreds


  1. Liquidise the tofu, soya cream, stem ginger, coconut oil, vanilla extract and maple syrup for 10 minutes or until smooth and light. Refrigerate until required.
  2. Melt the vegan margarine over a low heat, add crushed cardamom seeds and cook for 1 minute. Increase the heat and add three-quarters of the rhubarb and cook for 2 minutes add the remaining rhubarb, sugar, and water and cook for a further 5 minutes. Leave to cool.
  3. Put a couple of spoonfuls of rhubarb in the bottom of a glass and spoon over the tofu fool.
  4. Top with caramelised rhubarb or crystalised stem ginger.