Natural Food Sweet

Tofu with caramelized peaches

Written by Veronica Lavenia

Top quality Tofu (from organic soybeans, not genetically modified) is the key ingredient of this recipe, ideal for an energizing and highly protein-rich summer breakfast or afternoon snack. Matching with peaches is not a random choice. Peaches, mature at the right point, mingling with coconut sugar, give a unique taste. The mint gives freshness to an easy and quick recipe that meets all the palates.

Tofu with caramelized peaches: Ingredients

Serves 4

200 g tofu, cut into cubes (better if silk tofu)

1 tsp pinch of sea salt

1 tbsp Extra virgin olive oil

80 g raw coconut sugar

4 peaches, not too ripe

1 tsp vanilla “Bourbon” powder

A handful of mint tufts


Tofu with caramelized peaches: Method

  1. Cook the tofu cubes in salted boiling water for 5 minutes. Drain, dry and brown in a pan for 5 minutes with a tablespoon of olive oil.
  2. Wash and cut the cubes peaches. In a frying pan, peel the peaches with coconut sugar until it is loose. Turn off the fire and add vanilla and tofu. Mix well and serve in cups with mint leaves.

Don’t miss:

Tofu vegan Caprese

Tofu with basil and oregano pesto


About the author

Veronica Lavenia

Her scientific papers have been published in some of the most renowned international literary academic journals.
Italian based writer and magazine contributor.
Author of six books, some of her works have appeared in the most popular International Food magazines.
Food Connoisseur.
EVOO Communicator.
Founder of #evoostories and #storiedievo at @veronicalavenia_
Founder of the EVOO Column at "The Wolf Post".
Columnist and translator at "The Wolf Post".

She has always lived in the countryside. She has learned to "get her hands dirty", working and reaping the benefits of the fields, since she was a child. She participated in grape harvests, olive picking and assisted in the subsequent stages of production.
Food & Wine tourism were the family holidays that educated her on the subject.

"Writing about Food & Wine, without having cultivated at least a small vegetable garden in life, is possible but not very credible."