Tofu Mango Ice Cream Recipes

Steps:

• Cover the bottom of a skillet with coconut oil; warm over medium heat. Add onion, serrano pepper, and garlic; cook and stir until onion is lightly browned, about 10 minutes. Add tofu; stir to coat.
• Stir cilantro stems, 1/4 package taco seasoning, 1 teaspoon cumin, and 1 teaspoon coriander into tofu mixture; cook and stir until fragrant and tofu is cooked through, about 5 minutes. Add mangos and 1/4 package taco seasoning; cook, waiting 3 to 5 minutes before stirring. Add chili powder and salt; stir to coat. Season with more cumin and coriander if desired.
• Simmer tofu-mango mixture until most of liquid has evaporated, about 10 more minutes. Stir in cilantro leaves 1 minute before serving.

Steps:

• Combine pineapple, broth, mango, habanero, ginger, garlic, soy sauce, brown sugar, rice vinegar, and turmeric in a small saucepan. Simmer over medium heat, 10 to 15 minutes.
• Pour sauce contents carefully into the bowl of a food processor or electric blender and mix until smooth. Set aside.
• Place tofu in a large mixing bowl and add enough cornstarch to lightly coat all pieces.
• Heat a wok over high heat. Add vegetable oil to the hot wok; heat until shimmering, about 1 minute. Add tofu and stir-fry until uniformly golden brown, about 5 minutes. Transfer tofu to a plate and set aside.
• Place celery, carrots, mangos, and green peppers into the wok and stir-fry until they are soft and have a bright color while remaining firm, about 5 minutes. Add tofu back to the pan with sauce and combine well. Taste and add salt as needed. Serve topped with cilantro and scallions.

Steps:

• Blend together the tofu, bananas and mango until smooth.
• Heat glucose syrup slightly.
• Stir into blended ingredients.
• Finely grate the orange, squeeze the juice, and add to the mixture.
• Freeze in an ice-cream maker, according to manufacturer's instructions.
• If ice-cream machine is unavailable, freeze the mixture in a bowl, allow to semi-freeze and beat again with electric beaters.
• Allow to freeze again until firm and beat again.
• Serve with raspberry leather and fresh fruits of your choice.
• To prepare the raspberry fruit leather, blend the raspberries and sieve through a fine strainer.
• If adding sugar to sweeten, add to the puree and heat until the sugar is dissolved.
• Spread in a thin layer on a silpat (silicon baking sheet available in speciality baking stores).
• Place on a baking tray.
• Allow to dry in a low oven with the door ajar.
• Leave until the raspberry fruit leather can be peeled off the silpat- approximately 6 hours or overnight.
• Tear or cut into pieces to serve.
• Store in an airtight container for upto 1 week.

Steps:

• Remove skin and seed from mango.
• Combine the tofu and mango flesh in the blender until smooth and creamy.