Give this tofu-based mousse a go…


"Silken tofu is creamy and smooth, with a subtle flavour that lends itself to thicken and create this chocolatey treat," explains chef and presenter, Phil Vickery. "It just happens to be vegan and low-calorie too."

Serves 2

  • 150g silken tofu, drained
  • 2tsp vanilla extract
  • 1tbsp unsweetened cocoa powder
  • 5g dark chocolate
Silky chocolate mousse from Diabetes Meal Planner by Phil Vickery with Bea Harding (Kyle Books/Kate Whitaker/PA)
Silky chocolate mousse from Diabetes Meal Planner (Kyle Books/Kate Whitaker/PA)


  1. Pat dry the tofu and then puree in a food-processor or blender for a few seconds until smooth.
  2. Add the vanilla, sift in the cocoa (to avoid lumps) and blend briefly.
  3. Melt the chocolate on low power in a microwave until runny. (If the chocolate cools too fast the texture might become grainy instead of mixing in smoothly.)
  4. Add to the tofu mixture in the food-processor. Pulse until smooth.
  5. Divide between two little serving dishes, such as ramekins, and pop in the fridge to chill until ready to serve.

Nutrition Tips: Serving with a few cherries or raspberries on the side will add some useful fibre. Dark chocolate with a high cocoa content (70% or more) is a good source of iron, magnesium, copper, manganese, potassium, phosphorus, zinc and selenium.

  • ENERGY 75kcals
  • PROTEIN 6.3g
  • FAT 4g
  • SALT 0g
  • SODIUM 0mg
  • FIBRE 1g

Diabetes Meal Planner by Phil Vickery with Bea Harling BSc, photography by Kate Whitaker, is published by Kyle Books and supported by Diabetes UK. Available now.