When strawberries come into season, it’s time to start making strawberry shortcake. In this recipe, the base is homemade biscuits and the topping is a tofu creme sweetened with maple syrup.
What you need:
For the shortcake:
1 quart strawberries
1/3 cup sugar, divided
2 cups unbleached flour
1 tablespoon baking powder
1/2 teaspoon sea salt
1/4 cup vegan butter
2/3 cup water
1-1/2 teaspoon vanilla extract
For the maple creme:
1 (12.3 ounce) package extra-firm tofu
1/4 cup maple syrup
1 tablespoon safflower oil
1/2 teaspoon vanilla extract
What you do:
- Remove stems from the strawberries. Dice several strawberries, enough to measure 1/2 cup, place in a small bowl, and set aside. Slice remaining strawberries, place in a medium bowl, then sprinkle 2 tablespoons of sugar over top, toss gently, and set aside for 1 hour to allow strawberries to macerate.
- Place 1/2 teaspoon of sugar in a small bowl…