Summery Strawberry Mousse

I had this one for breaky as it’s not over sweet and the fresh sweetness of  the strawberries is so inviting and comforting.  It tastes rich, but completely healthy and low in calories, what more can you ask for?

If not for breakfast, I also think this would be a great spread for scones or sandwiched in a sponge cake.

I initially wanted to make a chocolate orange tofu mousse, but forgot to buy the chocolates and orange…doh!  The strawberries were calling out for me to buy them.  They looked too vibrant and juicy to resist…aaand they were a bargain!  Bonus!

So here you have it, a baby of tofu, ginger and strawberries was born and devoured almost immediately.


  • 1 tub of firm tofu
  • 1/2 a punnet of strawberries (10 – 12 medium)
  • 1 tablespoon of pure natural honey
  • 3 tablespoons soy milk
  • 1/2 teaspoon of ground ginger


  1. Combine all ingredients in a blender and pulse until smooth and creamy
  2. transfer into small ramekins then chill in the fridge until you are ready to serve

6 thoughts on “Summery Strawberry Mousse

  1. Tofu and strawberries are delicious. I wonder about the ginger in there. It must act like a pick-me-up. I think the chocolate, orange, and tofu mousse will be awesome.

    • I wondered about that myself after I added it. I think it worked due to my strawberries being pretty sweet and juicy. I didn’t add too much, so it left just a little refreshing zing.

  2. Wow looks beautiful! I was thinking of trying to make that chocolate tofu mousse you made me once as a goodbye present to my friend whose house I am staying at. Is it in the blog? I can’t find it 🙂

    • Hey,
      Haven’t got around to posting the chocolate mousse yet. I can’t exactly remember the ingredients for the mousse I made when you visited, but here is the recipe I intend to try next. I haven’t experimented much with this one yet, so not 100% sure about the results. I’ll give it a go on Sat and let you know for sure.

      Until then here is what I will try first.

      1 bar of dark chocolate (80% or higher)
      1 tbsp pure dark cocopowder (due to Japanese chocolate being very milky and sweet)
      1 tub of firm tofu, drained (300g)
      The Juice and zest of 1 orange (or 1 medium to large ripe banana)
      1 tbsp pure natural honey
      1/2 tsp cinnamon
      (if using banana instead of the orange, also add a dash of soymilk (1tbsp~) This will allow the tofu to blend easier)


      1. In a glass bowl over a saucepan of water, melt the bar of chocolate fully.
      2. Add all other ingredients into your blender and pulse until smooth.
      3. Slowly stir the tofu cream mixture into the chocolate (pour n’ stir n’ pour n’ stir) 🙂
      4. Finally transfer to small cups/ramekins then chill for an hour or until you are ready to serve)

      If you are considering not to use dark chocolate, remember the tofu really creams it up and dilutes the chocolate. I’m a chocolate fiend, so more chocolate the better in my opinion. 😛

    • Did you try the recipe? It has been a while since I have updated this blog, but you just reminded me of how much I love this strawberry mousse recipe. It’s also great with chocolate, mint and raspberries 🙂 yumm…

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