Thursday, February 9, 2012

Almond Tofu

One of my favorite desserts from childhood is Almond Tofu.  A surprising fact that I recently learned about it - there is actually no tofu in Almond Tofu!  Second fact I learned?  It's super easy to make!

While my mom was able to tell me what ingredients I would need and directions on how to make, she's pretty old school in terms of giving measurements (just a pinch here, swirl or two there...).  Sooooo, I pulled up a basic recipe from and incorporated a few alterations based on user reviews and my own trial-and-error.

Also, as I'm not a huge milk fan, I substituted the milk (which gives the Almond Tofu its opaque-y white color) with soymilk!  The end result is a great blend of almond flavor with a touch of soymilk and the combo is surprisingly wonderful!

Almond Tofu
Recipe adapted from

Prep time: 5 min
Cook time: 5 min
Ready in: 4 to 6 hours

2 cups of water
2 (.25) envelopes unflavored gelatin powder (I usually pic this up in the jello section)
2 cups unsweetened soymilk
2/3 cup white sugar
1 1/2 teaspoons almond extract

 Pour 1 cup of water into a bowl and sprinkle in the 2 envelopes of gelatin powder.  Stir until partially dissolved and set aside.

Boil the second cup of water in a saucepan. After the water has boiled, turn the heat to medium/low and then slowly pour in the gelatin mixture.

Pour in the soymilk, sugar, and almond extract.  Stir until the sugar and gelatin is all dissolved.

Pour mixture into container and set in refrigerator - approx 4-6 hours.  If there are any bubbles, you can scoop those out so that it sets with a smooth finish. 

After the Almond Tofu is set, serve with fruit cocktail and enjoy!  I prefer it all diced up and mixed in with fruit cocktail (with extra cherries!) while the bf prefers it simple.  Either way you eat it, both are tasty -  enjoy!

Thanks for reading - Piggy KK

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