Tofu Lemon Mousse

1

Gently remove excess water by wrapping the tofu in a clean kitchen towel and placing a plate or light weight on top. Let sit for about 5 minutes while you prep the remaining ingredients.

2

Add the tofu, lemon juice, lemon zest, maple syrup, turmeric, and salt to a blender. Blend on high until completely smooth and creamy. Taste and adjust sweetness or lemon as desired.

3

Pour the mixture into a medium saucepan and place over medium-low heat. In a small bowl, whisk the arrowroot starch with 1 Tbsp warm water until smooth (no lumps), then whisk it into the saucepan.

4

Cook, stirring constantly, for 3–5 minutes, until the mixture thickens slightly and becomes glossy. Do not let it boil.

5

Transfer to a glass container or serving dishes, cover, and refrigerate for at least 4 hours, or until fully set.