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Vegan Kalakand Using Homemade Tofu

Vegan Kalakand Using Homemade Tofu

Vegan Kalakand Using Homemade Tofu is so easy to make that you will want to make it every other day. Plus, it's utterly decadent to resist. So, don't stop after the first serving.
5 from 4 votes
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Course: Dessert
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories: 135kcal

Ingredients

  • 2 cups almond milk
  • 1 cup soy milk or vegan milk powder
  • 1 teaspoon vegan butter (melted)
  • 1.5 cup silken tofu (crumbled evenly)
  • 2 tablespoon almond flour (blanched)
  • ½ cup coconut sugar
  • 2 tablespoon granular sugar-free
  • ½ teaspoon cardamom powder
  • A pinch of safforn
  • 1 tablespoon chopped pistachio nuts

Instructions

Prepare the milk:

  • In a heavy bottom non-stick pan, bring 2 cups of almond or any vegan milk to boil.
  • Add 1 cup of soy milk powder, and 1 teaspoon of vegan butter or coconut oil.
  • Stir occasionally by scraping the bottom to avoid milk scorching.

Add tofu:

  • Take silken tofu and crumble it.
  • We just need 1.5 cups of tofu for this recipe.
  • Add the tofu and stir well.
  • At this point, add 2 tablespoon of blanched almond flour and stir well. Adding almond flour will help to thicken the mixture well. Plus, the released oil from almond flour will help the mixture leaving the pan easily.

Add sweeteners:

  • If adding sugar-free, add ¼ cup of granular sugar-free to this recipe.
  • I used ½ cup coconut sugar for a brownish hue and 2 teaspoon sugar-free in this recipe.
  • If using sugar, add ⅔ cup of sugar.
  • Now add ½ teaspoon ground cardamom and a pinch of saffron.
  • Stir well.
  • Allow the mixture to thicken well. The process will take 20-30 minutes on medium flame.

Cool, cut and serve

  • Once the mixture is thick, turn off the heat.
  • Transfer the mixture into a greased bowl or container.
  • Add chopped pistachios on the top.
  • Allow the mixture to cool down completely.
  • Now refrigerate the mixture for few hours.
  • Cut the fudge using a sharp knife and serve.

Notes

NOTE:
  • The mixture may feel sticky because of the low-fat content in the milk.
  • Feel free to add a few drops of melted vegan butter so that the mixture becomes a lumpy mass and leaves the pan easily.
  • If the mixture feels sticky and pasty, you may need to cook it further.
  • If the mixture feels too dry and stiff, add some warm almond milk and stir well. Cook further until the desirable consistency is achieved.

Nutrition

Calories: 135kcal