Vegan Plum and Sour Cherry Crumble with Lemon Vanilla Tofu Cream

October 20, 2012

This is a really easy recipe you can put together in 20 minutes and serve for the perfect fall dinner party. The tartness of the plums reminds me of picking fruit from my grandmother’s trees on the Minnesota prairie and the tofu cream is surprisingly satisfying and creamy. Enjoy!

pre-heat oven to 350 degrees

  • 6 plums, pitted and sliced
  • 1 cup dried cherries

Put fruit in the bottom of a 9×9 greased pan

Combine the following and spoon over fruit mixture:

  • 1 cup rolled oats
  • 1/2 cup spelt flour
  • 1/2 cup hazelnut flour
  • 1/2 cup vegan margarine
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon

Bake for 30 minutes or until top of crumble is browned. Serve warm with Lemon Vanilla Tofu Cream


Lemon Vanilla Tofu cream

16 ounces firm Tofu

2 tablespoons coconut oil

2 tablespoons lemon juice

1 tablespoon lemon oil

1/2 teaspoon salt

1 tablespoon vanilla

mix all ingredients in food processor until light and creamy.



Kristen Thibeault

Leave a comment


email (not published)


Your browser (Internet Explorer 7 or lower) is out of date. It has known security flaws and may not display all features of this and other websites. Learn how to update your browser.