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Tofu Cannoli

  • Medium Firm Tofu
  • Dessert

Filled with a rich tofu cream and studded with chocolate chips and pistachios, these Italian-inspired vegan cannoli deliver an irresistible dessert.

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Ingredients

Tofu Filling
1 pkg. Sunrise Medium Firm Tofu
⅓ cup confectioners’ (icing) sugar, plus more for dusting
2 tsp orange zest
1 tbsp orange juice
2 tsp vanilla extract
¼ tsp salt
½ cup mini chocolate chips
½ cup chopped pistachois
Cannoli Shells
1½ cups all-purpose flour
1 tbsp granulated sugar
1 tsp unsweetened coca powder
¼ tsp ground cinnamon
¼ tsp salt
2 tbsp plant-based buuter , cubed and softened
¼ cup red wine
½ tsp white vinegar
Canola oil
16 Cannoli tubes

Directions

  1. Cannoli Shells: In large bowl, whisk together flour, sugar, cocoa powder, cinnamon and salt. Add plant-based butter. Using fingertips, blend mixture until it resembles coarse meal. Stir in 1/4 cup (60 mL) red wine and vinegar until a shaggy dough starts to come together.
  2. Turn out mixture onto lightly floured work surface. Knead for 2 to 4 minutes or until dough feels smooth (the dough surface will still be rough). If dough is dry, add 1 tbsp (15 mL) red wine and continue to knead. Wrap dough in plastic wrap. Refrigerate for at least 30 minutes and up to 24 hours.
  3. Divide dough into 16 balls. Working with 1 ball at a time (covering the others with plastic wrap), using rolling pin, flatten as thin as possible to a 4-inch-long (10 cm) oval.
  4. Lightly oil outside of cannoli tube and loosely wrap a round of dough around tube, wetting edge of dough with a dab of water to seal edges together. Repeat with remaining cannoli tubes, dough balls and more oil.
  5. Pour enough oil into high-sided skillet or saucepan to reach halfway up sides of pan. Heat over medium heat until shimmering or instant-read thermometer registers 350˚F (180˚C).
  6. In batches, fry cannoli shells for 1 to 2 minutes, turning with metal tongs to brown evenly. Using metal tongs, transfer cannoli shells to paper towel–lined baking tray to drain. Let cool slightly and, using tongs, remove shells from tubes. (Let cannoli tubes cool before reusing.) Let shells cool completely before filling.
  7. Tofu Filling: In food processor, mix tofu, confectioners’ sugar, orange juice, vanilla, and salt until smooth and creamy. Stir in orange zest. Transfer filling to piping bag fitted with large star tip.
  8. Pipe filling halfway into one end of cannoli shell, then pipe filling into the other end to fill completely. Repeat to fill all the shells.
  9. Garnish ends with chocolate chips and pistachios. Dust with confectioners’ sugar, if desired.
Tip

If desired, dip edges of cannoli shells in melted chocolate.

Best made with: