Make Perfect Silky Tofu Fondants

For years, I shied away from making popsicles. They tend to come out too icy . However, out of everything—no cream, no yogurt, no dairy whatsoever—tofu saved the day. Tofu is sweet and savory in more ways than I can count , so I guess it’s no wonder she has one more trick up her sleeve. For a tender and decadent warm-weather treat that’s easy to make vegan, gluten-free, and dairy-free, make yourself some not-icy salted peanut butter fudges.

I was worried that the texture of these fruits might be rough or the taste would be muted, but my fears were unfounded. These peanut butter fudges were thick, decadent, and soft—even more tasteless than the candies of my youth. Soft tofu blends easily with other ingredients to form a fluffy “dough” that retains that consistency even after freezing. You may notice that there are stripes on the sides that would normally signal iciness, but they feel as smooth as can be when you eat them. (If you have to ditch the peanut powder, don’t worry, the texture won’t be affected.)

Preparing a batch of these sweets is very simple. Melt dark or semi-sweet chocolate in the microwave. You could use slices, but I cut up some Trader Joe’s 72% Pound Plus Bar and melted it in the microwave, stirring every 20 seconds or so. Add soft or silky tofu (I used soft tofu this time) to a food processor or blender along with honey or sugar, salt, and peanut powder. Mix until smooth, then add the melted chocolate and mix again until completely dissolved, scraping down the sides of the machine if necessary.

Fill the ice cream molds with the mixture and place in the freezer for at least four hours before removing them from the mold. Enjoy fudge whenever you need chocolate. This recipe will make about 10 large popsicles, but the amount may vary depending on the type of mold you are using.

Pops with salted peanut butter

Ingredients:

• 7 oz melted chocolate (65-72%) (or vegan chocolate)
• 14 ounces soft or silky tofu, drained
• ¼ cup honey (or ¼ cup sugar)
• ½ teaspoon salt
• ¼ cup peanut powder

Add tofu, honey, salt, and peanut powder to a blender or food processor. Mix until smooth. Add melted chocolate and stir again. Scrub the sides if necessary and stir until the chocolate has completely melted. Fill ice cream molds with mixture and freeze for at least four hours before removing from mold.