Vanilla Tofu Brûlée (No Blending!)

Tofu brulee with caramelized sugar on top.

5 from 1 rating

Vanilla Tofu Brûlée (No Blending!)

Soaked in a simple vanilla bean syrup (no blending required), this tofu brulee recipe could not be easier or more delicious!

Prep Time15

Soaking Time3

Total Time3 15

Course: Desserts

Cuisine: French

Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Keyword: sweet tofu recipe, tofu brulee, tofu dessert, tofu for dessert

Servings: servings

Author: Sarah Bond

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!

Video

Notes

Storage: You can keep the tofu in the fridge for up to 5 days before brûléeing it. Once it's brûléed it doesn't keep very well.

Safety: When working with a torch, be sure to always set it down up right and switch it to the lock mode.

Oven Broiling: If you don't have a torch, you can also use your oven's broil feature on high to brulee. I always keep the oven door open while doing this to make sure it doesn't burn.

Nutrition