Easy No-Bake Silken Tofu Tiramisu

Step 1

Mix instant coffee with hot water. Pour this over to the oats and let them soak when you prepare the rest

Step 2

Drain off liquid from the tofu if any. Put the tofu and the rest of the ingredients for tofu layer in a blender and whiz until smooth and creamy. Have a taste to see if the mixture is sweet enough for your taste. You can always add more sugar/sweetener and give it a brief whiz again after adding more

Step 3

Get 4 cups/bowls/ramekins with about 6 oz capacity. Portion out the oats into each one as equally as you can. Next, portion out the tofu mixture into each one and smooth the top. Let them chill in the fridge uncovered for at least 4 hours (I know, this part sucks. I wish I could eat right away)

Step 4

When ready to serve, dust with some cocoa powder and top with some coconut flakes or chips if you want. Tuck in :)

Step 5

This can be kept in the fridge for about 2-3 days. Cover with a cling wrap and keep in the fridge. The longer you keep, the "watery" it will be. I do not recommend freezing as it will change the texture and makes it grainy