Monday morning started off as usual with a strawberry banana protein shake. I had a ton of work to do, so I got busy super early in the morning and didn't take a break until my stomach started to rumble mid-morning.
But my stomach rumble wasn't for any kind of "real" food for lunch ... I wanted something sweet! Fortunately, I had half of a block of tofu leftover from making mushroom soup Saturday night.
Luckily I had tofu to make something sweet?!?! I know it sounds like crazy talk, but tofu is pretty much the would-be-vegan's perfect ingredient for just about everything ... including dessert!
I microwaved some dark chocolate chips with a bit of plain rice milk until the chocolate was melted. Then I blended with the tofu until the whole mixture was smooth and creamy. Once it was blended I added just a bit of hazlenut flavor syrup until I'd gotten my desired flavor - nutty, chocolately, deliciousness! It's delicious (if a little warm) straight from the blender, but if you let it firm up in the fridge for a bit it takes on this amazing, mousse-like consistency. And I swear no one will be able to detect the tofu!
After such an amazing pre-lunch dessert, I almost didn't even want the pasta with Victoria Vegan red pepper alfredo, basil, and Morningstar Farms chicken patty I made later. In fact, I may or may not have had a second helping of pudding post-lunch as well ... :)
Luckily I had tofu to make something sweet?!?! I know it sounds like crazy talk, but tofu is pretty much the would-be-vegan's perfect ingredient for just about everything ... including dessert!
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