Oat and Tofu Tiramisu -Vegan recipe

The Oat and Tofu Tiramisu is a quick and tasty preparation, which will revolutionise your days in a tasty, but
healthy way. Do you ever want something sweet, but don’t feel like baking a cake or wasting time with a
thousand ingredients? It happens to me all the time and, for this reason, I’m always looking for fast and
genuine alternatives to make delicious desserts for snacks and breakfasts, with few ingredients. The recipe
for this tiramisu is one of my favourites: it is simple, 100% plant-based and perfect even on special
occasions.

Benefits of vegetable cooking
The Tiramisu I propose here is a super tasty dessert that also has benefits for our body: it is a source of
protein thanks to the use of tofu and has revitalising and energising properties thanks to oats. In short, as in
all Natureat recipes, we always try to combine the pleasure of food with the wonderful qualities of
vegetable ingredients, because it is always possible to take care of ourselves through a good diet.
Do you know any other vegan desserts that are so easy to make?

Ingredients
130 ml Vegetable Milk
50 g Oat Flakes
2 tsp of Agave Syrup
1 tsp of bitter Cocoa Powder
For the Cream
100 g Natural Tofu (or Silken Tofu)
1 tbsp of Agave syrup
Vegetable Milk as required

Procedure

  1. In a saucepan, combine oats, vegetable milk, agave syrup and cocoa. Stir well and cook over low heat for a few minutes, constantly stirring, until the milk thickens and gets the typical porridge consistency.
  2. In the meantime, prepare the cream: blend the tofu with agave syrup and 1-2 tablespoons of milk to obtain a thick, homogeneous cream (if you use silken tofu, no milk will be needed).
  3. In a glass, arrange one layer of porridge and one layer of cream, alternating them as desired. Refrigerate for at least 2 hours and serve with a sprinkle of bitter cocoa on top.

Tips

You can add a few tablespoons of liquid coffee to the porridge.
You can serve it with fresh fruit.
You can replace the tofu with vegetable yoghurt for an even quicker recipe.

Written by

Vegan Food Blogger, Recipe Developer, Food photographer, Plant Based Private chef based in London and available worldwide