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Made with just four ingredients and no blending required, this tofu brulee could not be easier or more delicious! Soaked in a simple vanilla bean syrup, this dessert is packed with flavor and has an ultra-smooth texture thanks to silken tofu that soaks up all that warm vanilla flavor.
save this recipe!You’re probably familiar with the concept of creme brulee: sweet and creamy custard with a crackling sugared top. We’ve done grapefruit brulee, now let’s do tofu brulee!
Silken tofu’s creamy custard-like texture is the perfect high-protein and plant-based swap for a traditional egg-based custard.
If you’re on the fence about a tofu for dessert, don’t be! We’re covering all the tips and tricks to turning this popular vegetarian ingredient into a vegetarian dessert.
Reader rating
Dreamy, Creamy, Perfect
- Sweet Vanilla: While there’s a mild tofu flavor here, the long soak time brings out tons of vanilla flavor! And for picky eaters, cut the tofu into thin slabs so it absorbs even more flavor.
- So Easy: This sweet tofu recipe is so simple to make. Make the syrup, soak, and brulee. That’s it!
- No Blending: Unlike some other tofu custard recipes, I found that soaking an entire piece in syrup was just as delicious and so much quicker!
Grab these ingredients
This recipe requires a few ingredients, and all of them can be found in any standard grocery store! For exact measurements, jump to the recipe card.
- Vanilla Bean: This is key to the best creme brulee, plant-based or not. You can find it in a jar in the spice aisle (can sub vanilla paste or extract if needed).
- Sugar: The vanilla soaking syrup is sweetened with granulated sugar, and we also need it for the crunchy brulee topping.
- Water: The last part of making a simple syrup is a bit of water to bring it together.
- Silken Tofu: Tofu comes in a variety of firmness levels. For this recipe, we need the shelf-stable silken tofu because it’s extra firm and can withstand a long soak.
silken tofu vs. extra firm
Silken tofu needs to be extra firm which can be found in the shelf-stable section. This is different than extra firm tofu, which is found in the refrigerator aisle.
Let’s Brûlée
Making this tofu dessert couldn’t be simpler. Plus, we’ve got ideas for using leftover vanilla syrup, so there’s no waste. This is an overview of the recipe. Jump to the recipe card for the full printable recipe.
- Make the syrup by heating the vanilla, sugar, and water until the sugar dissolves.
- Soak the tofu for at least 3 days. Poke holes in the tofu or slice it into thin slabs to really get the flavor infused.
- Brulee by sprinkling sugar on the top and torching it until golden brown.
Short on time?
If you’re short on time, slicing the tofu smaller will infuse the flavor into the tofu faster!
how to scrape out Vanilla seeds
The vanilla bean seeds are like gold, and we want to get as many out as possible! It doesn’t have to be perfect because we soak the entire pod, but the more seeds, the better! I find it easiest to use the back of a small paring knife to scrape them out.
Have leftover vanilla syrup?
After soaking the tofu, you can reuse any leftover vanilla syrup! Here are some of my favorite ways to keep enjoying it!
- High Protein Egg White Oatmeal: Drizzle this yummy breakfast with vanilla simple syrup for a little sweetness.
- Buttermilk Pancakes: Swap maple syrup for vanilla simple syrup!
Vanilla Tofu Brûlée (No Blending!)
Ingredients
- 1 vanilla bean, or 2 tsp vanilla extract or paste
- 1 cup water, 236 mL
- 1 cup granulated sugar, 200 g
- 1 11-oz package silken tofu (extra firm), 311 g
- To brulee: granulated sugar
Instructions
- Syrup: Split 1 vanilla bean lengthwise to expose all the seeds, then scrape them out with the back of a knife. Add the scraped seeds and the pod to a medium saucepan, along with 1 cup water and 1 cup granulated sugar. Heat for just a few minutes to dissolve the sugar.
- Soak: Carefully remove tofu from the package. You can either leave it whole or cut it into about 4 squares for individual portions. Set tofu into a dish (the sides should be at least as tall as the tofu). Use a toothpick to poke a few holes in the tofu, then pour vanilla syrup over the tofu so that it's covered.Transfer to the fridge for 3 to 5 days (the longer it soaks, the more flavor it will absorb).
- Brulee: Remove tofu from the syrup and pat it dry. Sprinkle the top lightly with sugar, then use a kitchen torch to caramelize the sugar, keeping the torch moving in a circular motion to prevent burning. You can do a few layers to make a nice thick and crunchy top!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Loved it!!!! Followed the recipe as written, with a torch.
Yay! Thanks so much for dropping back in to let us know how it went. Happy eating!
I would like to make this but I need to know if you use their dressing whole block of tofu, what is a serving size? Thank you 🙏
A serving size is just 1/4th of the entire recipe 🙂 Enjoy!