Gingered silken tofu dressing is my new thing. I’ve been making it up and keeping it in the fridge for salads and now, dessert. With all the ginger it has no discernable soy taste to me, at least not with the tofu brands I have used like Mori-Nu or Trader Joe’s. I made some today from a block of silken tofu and only used about a quarter of it in this dessert, so there will be more creamy ginger dressing on the menu in the next few days. My last batch kept for four or five days, longer than I usually think of silken tofu dressing lasting in the fridge. Probably the salt and ginger in it helped it keep.
The last few days have brought record-breaking heat to Puget Sound. Now hot here is not hot like the rest of the country– we’re breaking records with high temps like 92 and 89. But it’s still plenty hot enough to want to keep the oven off with this raw apricot mango crumble.
The quantities in this are pretty flexible. I’d originally intended to make it with half mangoes and half apricots, but in the few hours before I made the recipe two of our mangoes disappeared. They do make good snacks for our young adults. I call this a crumble but that might be a bit of a stretch given that it just has a light topping of walnuts, chia seeds, and raw demerara sugar. Like the rest of this recipe, how much topping to sprinkle on is up to you.
- For the dressing:
- 3 oz. firm silken tofu
- ½ Tbsp. chopped ginger
- pinch salt
- For the fruit:
- about 2# whole fresh champagne mangos and apricots (about 1# 12 oz. pitted and sliced)
- For the topping:
- ⅓ to ½ cup chopped walnuts
- sprinkle of chia seeds
- sprinkle of demerara sugar
- Blend the tofu, ginger, and salt in a high-speed blender (you may need to double the batch to get your blender to work properly).
- Pit and chop the apricots and mangoes.
- Combine the chopped fresh fruit with the dressing.
- Sprinkle with walnuts, chia seeds, and demerara sugar for the topping.
- Serve and enjoy!