Lemon vanilla tofu crema with thyme scented berries

By Bianca Osbourne
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  • 2 cups silken tofu
  • Juice of 1 lemon
  • 1/2 cup maple syrup
  • 1 vanilla bean
  • 2 tablespoons liquid coconut oil
  • 2 tablespoons fresh thyme leaves + flowers (if you can find the flowers, just makes the dish prettier)
  • 1 tablespoon cinnamon
  • Zest of 1 lemon
  • 1/4 cup coconut sugar
  • 1/2 cup fresh strawberries
  • 1/2 cup fresh blueberries
  • 1/4 cup fresh raspberries


  1. Slice the strawberries in half and combine in a bowl with coconut sugar, lemon zest, cinnamon and 3/4 of the thyme leaves. Set aside to steep.
  2. Meanwhile, in a food processor, combine the tofu, lemon, maple syrup, vanilla seeds removed from the pod and coconut oil until completely smooth.
  3. TO SERVE: garnish the pudding with the fresh berries and top with the remaining fresh thyme.


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