![['Close-up view of a delicious cranberry tofu dessert showcasing vibrant cranberry toppings.', 'Side view of a sumptuous dessert featuring a creamy tofu base and fresh cranberries.', 'Detailed image of a cranberry tofu treat, highlighting its smooth texture and rich colors.', 'Close-up of a cranberry dessert with a glossy finish and bright red berries, served in a dish.']](https://proteinrecipelab.com/wp-content/uploads/2026/07/cranberry-tofu-dessert_1_U1.webp)
Cranberry Tofu Dessert
A delightful and creamy dessert combining tart cranberries with smooth silken tofu, perfect for festive occasions.
Ingredients
Cookie crust
- 1/4 cup flour
- 2 tablespoons unsweetened orange juice
- 1 package slice and bake sugar cookie dough (10 ounces)
- 1 package lite silken tofu, extra firm (10 ounces)
- 3 cups fresh cranberries
- 1/2 teaspoon vanilla extract
- 2/3 cup granulated sugar
- 1/4 teaspoon almond extract
- 1/4 cup water
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
Instructions
- Roll out sugar cookie dough to 1/8 inch thickness and fit into a springform pan. Bake at 375°F for 12-14 minutes, then cool.
- Combine cranberries, 2/3 cup sugar, water, cornstarch, and orange juice; boil and cook 1 minute. Cool.
- Drain and squeeze excess water from tofu. Blend tofu with vanilla, almond extracts, and 1/3 cup sugar until smooth. Spread over crust, top with cranberry sauce, and chill.
Notes
Prepare the crust ahead of time for easier assembly.