Yuja Tofu Crème Brûlée

Ingredients

• 1 block firm tofu (cut in half and shaped into circles)
• 0.5 cup sugar (can substitute with monkfruit or Truvia)
• 1 orange peel (peel of one orange)
• 0.5 cup yuzu juice
• 0.5 cup orange juice
• salt (pinch)
• 1 tsp sugar (for caramelizing the top)
• orange (segments for serving)
• asian pear (sliced for serving)
• whipped cream (for serving)
• lemon zest (for garnish)

Steps

1. 1

   In a bowl, combine the 1/2 cup sugar and the orange peel. Rub them together with your fingers to release the citrus oils into the sugar.

2. 2

   Place the citrus sugar into a saucepan along with the yuzu juice, orange juice, and a pinch of salt.

3. 3

   Bring the mixture to a simmer over medium heat to create a simple syrup.

4. 4

   Prepare the tofu by cutting the block in half. Use a circular cutter to cut a circle out of each half, saving the scraps for another use.

5. 5

   Place the tofu circles into the saucepan with the simmering simple syrup.

6. 6

   Simmer the tofu in the syrup for 5 to 8 minutes, basting the tops frequently so they soak up the citrus flavor.

7. 7

   Remove the saucepan from the heat. Carefully remove the tofu and strain the remaining syrup into a container to use for serving.

8. 8

   Place the simmered tofu circles on a heat-safe baking sheet or plate. Top each with a teaspoon of sugar.

9. 9

   Use a blowtorch to melt and caramelize the sugar on top of the tofu until it is golden brown and forms a hard crust.

10. 10

    Serve the tofu crème brûlée garnished with orange segments, Asian pear slices, a dollop of whipped cream, and lemon zest. Drizzle the reserved yuzu simple syrup over the top.

Notes

This recipe is a vegan-friendly (if using vegan whipped cream) and eggless alternative to traditional crème brûlée. The tofu acts as a neutral base that absorbs the bright, tart flavors of the yuzu and orange syrup.

Nutrition per serving

• dessert
• vegetarian
• vegan-option
• high-protein
• gluten-free
• fusion
• healthy dessert