Yuja Tofu Crème Brûlée
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Recipe Intro From eboake
This Yuja Tofu Crème Brûlée is a surprisingly delicious twist on the classic French dessert, using firm tofu as a plant-based base and infusing it with bright citrus flavors like yuzu and orange. The result? A light, creamy, and deeply aromatic dessert with a crisp caramelized sugar topping. Perfect for those seeking a vegan crème brûlée alternative that's lower in sugar but high in flavor.
- Recipe Card
Recipe Card
ingredients
For the Yuja Tofu Crème Brûlée:
- 1/2 cup granulated sugar (or monk fruit sweetener or Truvia)
- Zest of 1 orange
- 1/2 cup yuzu juice
- 1/2 cup fresh orange juice
- Pinch of salt
- 1 block firm tofu
ingredients
For serving:
- Orange segments
- Asian pear, thinly sliced
- Whipped cream (or coconut whip)
- Lemon zest
- Reserved citrus syrup
Method
Step 1
In a small bowl, combine the sugar and orange zest. Rub them together with your fingers until fragrant—this helps release the essential oils from the peel.
Step 2
Transfer the sugar and orange peel to a small saucepan. Add the yuzu juice, orange juice, and a pinch of salt. Bring the mixture to a gentle simmer over medium heat.
Step 3
Slice the block of tofu in half horizontally. Use a round cutter or glass to cut out circular portions from the tofu (reserve the scraps for another use, like smoothies or scrambles).
Step 4
Place the tofu rounds into the simmering syrup. Let them gently simmer for 5–8 minutes, spooning the syrup over the tofu to infuse it with flavor. Remove from heat.
Step 5
Carefully remove the tofu and set it aside on a baking sheet. Strain the citrus syrup and reserve it for serving.
Step 6
Sprinkle about 1 teaspoon of sugar over each tofu round. Use a kitchen torch to caramelize the top until golden and crisp.
Step 7
Plate the brûléed tofu with orange segments, sliced Asian pear, a dollop of whipped cream, lemon zest, and a drizzle of the reserved syrup.