Delicious tofu and mixed nuts ladoo
Complete protein -tofu with a variety of nuts in a coconut cream base, sweetened with organic sugar, to jumpstart your festive mood. Peace for the planet and protein for your body.
Equipment
- blender or food processor
Ingredients
- 1 cup extra firm tofu drained and crumbled organic, non gmo
- 1/2 cup organic light brown sugar
- 1/2 cup coconut cream not coconut milk
- 1/3 cup almond flour (not almond meal)
- 1/2 cup coarsely ground mixed nuts of your choice
- 2 tsp cardamom powder
- pinch of salt
- 1 tsp dry rose petals
- chopped nuts to garnish
Instructions
- Place paper towels under and over a block of extra firm tofu, then place a weight on it and let it drain the water for a good 20 min. Then using your hands crumble it into smaller pieces. The finer you crumble it into, the better.
- Coarsely ground a mix of nuts of your choice. I used pistachios, cashews, almonds. You need 1/2 cup of this mixture.
- In a pan, on medium heat, add the crumbled tofu and sugar. Mix well and you will start to notice more moisture coming from the mixture as the sugar starts to heat up. Keep stirring. After about 5 min, add the nut mixture and cardamom powder. Add the pinch of salt as well.
- At about 8 min mark, add the coconut cream and continue to stir.
- Once you notice thickening of the mixture, add the almond flour, rose petals and mix well for 1 min. Final texture will be mostly dry with slight wetness enough to roll your ladoos. Turn off the stove and take the pan contents into a bowl, Let it cool for 3 min.
- Using your hands, make small balls with the ladoo mixture when its still very much warm. DO NOT wait till the mixture is cold, as it will become hard to roll a ladoo then.
- Garnish with chopped nuts, more dry rose petals.This recipe makes 10-12 laddos as in the picture.
Notes
For non vegan versions, you can skip sugar, coconut cream and just use condensed milk.
These Ladoos are best eaten in 1-2 days, when fresh. Refrigerate in an air tight container, if storing beyond a day.