Here is another classic vegetarian recipe for a desert of strawberries in a tofu and lemon juice base that's loosely based on a traditional British fool, with the tofu blend being a vegan substitute for the custard base traditionally used.
Strawberry CloudServes: 4-6
Ingredients:450g (1 lb) strawberries
275g (10 oz) pack of silken tofu
juice of 1/2 lemon
2 tbsp brown sugar
a few drops of vanilla extract
Method:Wash and hull the strawberries (reserve a few for decoration). Drain the tofu then place in a blender along with the strawberries, lemon juice and sugar.
Process until smooth then add the vanilla extract and mix well. Divide the resultant purée between 4 or 6 dessert glasses. Decorate with the reserved strawberries and chill in the refrigerator for at least 2 hours before serving.