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Summer breakfast. Or dessert. Brunch offering, for sure. With fresh berries, or cacao nibs, maybe a drizzle of liqueur. This truly dead simple mousse takes mere minutes to put together with a food processor and disappears almost as fast.  Gently sweet, but with layers of flavor, it's as versatile as it is addictive.

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The initial result is more of a pudding, but left to chill in the fridge, it firms up into a terrific fluffy mousse. The silken tofu gives great texture and extra protein, but its distinctive flavor is subdued (one of those no-one-would-guess dishes) once paired with rich peanut butter and seasoned with maple, vanilla, lemon, and brandy. Mmm, brandy.

A note about peanut butter: we recommend using a smooth commercial variety that contains nothing but peanuts. We use Field Day Organic Smooth Peanut Butter here, which we found at Three Rivers. While not runny, it's thinner than freshly ground peanut butter from the bulk section, and truly silky-smooth.

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Dead Simple Peanut Butter Mousse

Print the recipe 

yields about 2 1/3 cup 

1 12-oz package firm silken tofu

1/2 cup smooth peanut butter (see note, above)

1/4 cup maple syrup (we like grade B)

2 TBSP lemon juice

1 TBSP brandy

1 tsp vanilla extract

1/4 tsp salt

Place all ingredients in a food processor fitted with the S blade. Process for 1 minute. Scrape down the sides and bottom with a rubber spatula. Process another minute. Chill for at least two hours, if you're pressed for time, or preferably overnight or from morning to late afternoon.