Keto Peruvian Tofu Tiramisu
A keto version of the classic Peruvian tiradito, served with a crispy tofu tiramisu for a unique twist on a traditional dish.
Ingredients
- ●400g Warmly-spiced tofuCrumble into small pieces
- ●2 Peruvian aji amarillo pepperDiced
- ●200ml Tiradito sauce
- ●2 tsp CilantroChopped
- ●2 tbsp Lime juice
- ●200g Keto-friendly chocolateCrushed
- ●100ml Heavy creamKeto-friendly
- ●20g Granulated sweetenerKeto-friendly
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
Line a baking sheet with parchment paper.
- 3
Arrange the tofu in a single layer on the prepared baking sheet.
- 4
Bake for 20 minutes, or until crispy and golden brown.
- 5
Allow the tofu to cool completely.
- 6
In a blender or food processor, combine the diced aji amarillo pepper, tiradito sauce, cilantro, and lime juice.
- 7
Blend until smooth.
- 8
In a separate bowl, whip the heavy cream until stiff peaks form.
- 9
Fold the whipped cream into the blended sauce until well combined.
- 10
Stir in the crushed keto-friendly chocolate and granulated sweetener.
- 11
To assemble the tiramisu, place a layer of the crispy tofu in a serving dish.
- 12
Top with a layer of the sauce mixture.
- 13
Repeat the layers one more time, ending with the sauce on top.
- 14
Refrigerate for at least 2 hours before serving.
- 15
Slice into individual servings and serve immediately.