If you didn’t believe tofu was capable of magic, Silken Tofu Chocolate Mousse will convince you! Velvety smooth, exceptionally rich, and intensely chocolatey, this easy 5-ingredient vegan dessert is the definition of swoon-worthy.
Over the years, I’ve made a few desserts with tofu, like this Tahô recipe. But if you’re looking for a tofu treat that packs in lots of chocolate goodness, this silken tofu chocolate mousse is IT. It’s indulgent and decadent, and I pinky promise, you’re not going to taste the tofu! (Tofu has a neutral taste and it takes on whatever flavours you add it it!) You could spoon this into parfait glasses for a dessert worthy of a dinner party, but if I’m being honest, I’m more likely just to whip it up for myself to enjoy at the end of a long day!
Why Tofu Makes the Best Vegan Mousse EVER
This mousse blends velvety smooth silken tofu with melted chocolate to create a dessert that’s lush, creamy, and intensely chocolatey!
- 5 simple ingredients . Yes, seriously! And one of the ingredients is salt, which I know you’ve got in your kitchen already.
- Incredibly creamy, rich texture. This tofu mousse sets up beautifully in the fridge, delivering that classic mousse texture, minus the fuss of the traditional version.
- Intense chocolate flavor. Using a high quality dark or semisweet chocolate gives this dessert a deep, rich chocolate flavour that will satisfy any chocolate aficionado!
Notes on Ingredients
Here’s a quick rundown of the ingredients you’ll need for the creamiest, dreamiest silken tofu chocolate mousse. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Silken tofu – Silken tofu is the kind that comes in aseptic boxes, not the kind that’s refrigerated in water.
- Vegan chocolate chips or chopped chocolate – Use good-quality chocolate for best results.
- Pure maple syrup – This balances the bitterness of the chocolate. Agave nectar or Date Syrup are also options.
- Sea salt – To enhance the chocolate flavour. It’s my secret ingredient in Slow Cooker Hot Chocolate too!
- Vanilla extract – Optional, but it’ll add a little extra depth.
How to Make Vegan Chocolate Mousse
It really doesn’t get much easier than this! Here’s what you’ll need to do.
Melt the chocolate.
- Melt the chocolate. Gently melt the chocolate, either in a double-boiler or in the microwave, until it’s smooth when you stir it.
- Blend the mousse base. Blend the silken tofu, maple syrup, salt, and vanilla until creamy.
Combine chocolate and tofu mixture.
- Add the chocolate. Pour in the melted chocolate and blend until silky and everything is well-combined.
- Chill. Spoon into serving dishes and refrigerate until the mixture thickens.
Vegan Chocolate Mousse Variations
Here are a few tweaks you can make to the flavour of this silken tofu mousse.
- Mocha mousse. Add a tablespoon of espresso or strongly brewed coffee.
- Chocolate orange mousse. Add orange zest or orange extract. (Orange juice doesn’t have enough flavour to show up when paired with the dark chocolate.)
- Peppermint chocolate mousse. Add peppermint extract. Start with a small splash, as it can be quite intense!
Topping and Serving Ideas
I like to serve this vegan silken tofu chocolate mousse chilled with Coconut Whipped Cream , fresh berries, shaved chocolate, and a sprinkle of flaky sea salt. It’s also delicious layered into parfaits or as a filling for cakes and tarts.
A few more topping ideas:
- Crushed candy canes
- Hemp hearts for extra protein
- Vegan Meringue
- Chocolate shavings
- Cacao nibs
Proper Storage
Store silken tofu chocolate mousse covered in the refrigerator for up to 4 days. Because the texture of tofu changes when frozen, I do not recommend freezing this recipe.
More Vegan Chocolate Recipes
- Hot Chocolate Cookies
- Vegan Brownies (Chewy and Fudgy)
- Vegan Chocolate Cake
- Chocolate Chia Pudding
Ingredients
- 1 package silken tofu , 12 ounces, 340 g
- 1 cup dark or semisweet vegan chocolate chips (or chopped chocolate) , 6 ounces, 170 g
- 3 tablespoons pure maple syrup , 45 mL
- ⅛ teaspoon sea salt , 0.5 g
- 1 teaspoon vanilla extract , optional – 5 mL
Instructions
- Place the chocolate chips in a heatproof bowl set over a saucepan of gently simmering water (double boiler method). Stir until smooth and fully melted. Alternatively, melt the chocolate in the microwave in 20-second intervals, stirring each time until smooth. Let it cool for 2–3 minutes before blending.
- Add the silken tofu, maple syrup, salt, and vanilla extract (if using) to a blender or food processor. Blend until smooth and creamy, scraping down the sides as needed.
- Pour the slightly cooled melted chocolate into the blender. Blend again until the mixture becomes silky and uniform. Taste and adjust sweetness if needed.
- Spoon the mousse into small ramekins or glasses. Refrigerate for at least 1 hour (or up to overnight) to set and thicken.
- Serve chilled, topped with vegan whipped cream, fresh berries, shaved chocolate, or a sprinkle of sea salt flakes.
Notes
Silken Tofu Chocolate Mousse
Ingredients
- 1 package silken tofu 12 ounces, 340 g
- 1 cup dark or semisweet vegan chocolate chips (or chopped chocolate) 6 ounces, 170 g
- 3 tablespoons pure maple syrup 45 mL
- ⅛ teaspoon sea salt 0.5 g
- 1 teaspoon vanilla extract optional – 5 mL
Instructions
- Place the chocolate chips in a heatproof bowl set over a saucepan of gently simmering water (double boiler method). Stir until smooth and fully melted. Alternatively, melt the chocolate in the microwave in 20-second intervals, stirring each time until smooth. Let it cool for 2–3 minutes before blending.
- Add the silken tofu, maple syrup, salt, and vanilla extract (if using) to a blender or food processor. Blend until smooth and creamy, scraping down the sides as needed.
- Pour the slightly cooled melted chocolate into the blender. Blend again until the mixture becomes silky and uniform. Taste and adjust sweetness if needed.
- Spoon the mousse into small ramekins or glasses. Refrigerate for at least 1 hour (or up to overnight) to set and thicken.
- Serve chilled, topped with vegan whipped cream, fresh berries, shaved chocolate, or a sprinkle of sea salt flakes.
Notes
Nutrition
Silken Tofu Chocolate Mousse https://jessicainthekitchen.com/silken-tofu-chocolate-mousse/ January 23, 2026
Customize this Broccoli Fridge Clean-Out Soup with whatever veggies you have on hand! Rich and creamy, with optional grilled cheese croutons on top, it’s the best way to clean out the fridge without any waste!
Some recipes are inspired by restaurant dishes or cravings. And this broccoli “fridge clean out soup” —well, you can guess what inspired it, right? I bought more veggies than we could eat at the grocery store and I needed to use them up ASAP! So in the pot they went, along with roasted garlic and some coconut cream for richness. I cooked up grilled cheese croutons to convince my little one to give this green soup a try (spoiler alert: it worked!) and I am absolutely thrilled with the results. It’s kind of like broccoli cheddar soup , but with more green goodness.
Why This Broccoli Soup Is the BEST Way to Clean Out Your Fridge
You can make this recipe exactly as I did with the very same ingredients, or you can use what’s in your own fridge. But either way, do give this idea a try! Here’s what makes it so awesome:
- Roasted vegetables for extra flavour . This soup starts by roasting some of the vegetables, which develops their flavour, mellowing any bitterness and adding caramelised notes. So good!
- Creamy and satisfying . I puree this broccoli fridge clean-out soup, which gives it a lovely creamy texture. And if you add the optional coconut cream, it will be even richer!
- Crispy, cheesy croutons . Okay, the grilled cheese croutons are optional, but you should really make them! They are so fun and they add a nice crisp contrast to the creamy soup. (We love them in this Roasted Tomato Soup with Grilled Cheese Croutons recipe too.)
What You’ll Need
These are the ingredients I used to make this broccoli fridge clean-out soup, but feel free to switch things up! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Mirepoix vegetables – Celery, carrots, and red onion are softened on the stovetop to form the base of flavour for this soup.
- Roasted vegetables – Broccoli, zucchini, and shiitake mushrooms are roasted on a sheet pan.
- Roasted garlic – You can roast this in the oven or make Air Fryer Roasted Garlic .
- Vegetable broth – Store-bought or Homemade Vegetable Broth both work.
- Hearty greens – Like spinach, kale, or chard.
- Seasonings – I used oregano, along with salt and pepper to taste.
- Vegan butter – I have a recipe for Vegan Butter , or use store-bought.
- Oil – Any kind you like to use for cooking.
- Coconut cream or plant milk – Optional, for a creamier soup.
- Grilled cheese croutons – Also optional, but highly recommended! Just make a vegan grilled cheese sandwich and cut it into cubes.
How to Make Broccoli Fridge Clean-Out Soup
Here’s a step-by-step guide to my method for fridge clean-out soup with broccoli and veggies.
Roast the vegetables.
- Roast the vegetables . Add the broccoli, zucchini, and mushrooms to a sheet pan and roast at 400ºF for 30 minutes.
- Soften the mirepoix . Add the butter and oil to a large pot set over medium heat. Once the butter melts, stir in the celery, carrots, and onion. Season with salt and pepper and cook until the vegetables are softened.
Add the greens.
- Wilt the greens . Stir in the oregano and a cup of greens. Cook until the greens are wilted.
- Simmer . Add the roasted vegetables, broth, and roasted garlic. Bring to a simmer and cook for at least 5 minutes, or up to 20 minutes.
- Blend . Use an immersion blender or a countertop blender to blend the soup and the remaining greens.
- Finish . Add the vegan coconut cream or plant milk, if desired. Ladle into bowls and serve with the grilled cheese croutons.
Tips and Variation Ideas
I’ve got a few more pointers for this broccoli fridge clean-out soup recipe.
- Leave the soup chunkier if you’d like . You can use a slotted spoon to remove some of the veggies before pureeing if you prefer your soups to have a chunkier texture.
- Add fresh garlic to the mirepoix if you don’t have time to roast it . Mince 2 cloves of garlic and add them with the rest of the mirepoix veggies.
- Use what’s in your fridge . As long as you use roughly the same volume of vegetables, you can switch up the roasted veggies with whatever you have on hand.
- Top it . If you’re not using the grilled cheese croutons, you can add a handful of vegan cheddar before serving, drizzle with coconut cream or a good olive oil, top with Crispy Roasted Chickpeas , or come up with your own idea!
Serving Suggestions
Pair this broccoli fridge clean-out soup with a sandwich like this Caprese Sandwich with Parsley Pesto , or a satisfying salad like my Vegan Nicoise Salad or Vegan Cobb Salad . You can’t go wrong with bread either! Try my Gluten-Free Dinner Rolls or Roasted Garlic Bread .
How to Store and Reheat Leftovers
- Refrigerator : Transfer leftover broccoli soup to an airtight container and refrigerate for up to 4 days.
- Freezer : Freeze in a zip-top bag or airtight container for up to 3 months. Thaw in the fridge before reheating.
- To reheat : Warm in a saucepan on the stovetop over medium heat or in the microwave.
More Vegan Soup Recipes
- Kale Soup
- Split Pea Soup
- French Onion Soup
- Mulligatawny Soup
Ingredients
- 4 ribs celery , diced
- 2 medium carrots , diced
- ½ large red onion , diced
- 1 large head of broccoli
- 1 large zucchini
- 8 ounces shiitake mushrooms , 225 g
- 1 head roasted garlic , use half if you’re not a big garlic fan
- 3-4 cups vegetable broth , start with 3 , add more to thin if needed, 720 – 960 mL
- 3 cups hearty greens of your choice , e.g. spinach, kale, chard, 90 g
- 2 teaspoons oregano , 2 g
- Salt and pepper , to taste
- 1 tablespoon vegan butter , 14 g
- ½ tablespoon oil , 7 mL
- Optional: ½-1 cup vegan coconut cream or plant-based milk for extra creaminess , 120 – 240 mL
- Optional topping: grilled cheese croutons
Instructions
- Preheat your oven to 400°F (200°C). Spread the broccoli, zucchini, and mushrooms on a baking tray and roast for 30 minutes. Roasting brings out a rich, deep flavor.
Sauté the base (mirepoix):
- In a large pot, heat butter and oil over medium heat. Add the diced celery, carrots, and onion with a sprinkle of salt and pepper. Sauté for 8–10 minutes.
- Stir in the oregano and 1 cup of hearty greens around the 5-minute mark. Cook until the greens are wilted.
- Add the roasted vegetables, veggie broth (start with 3 cups), and roasted garlic. Bring to a simmer and cook for at least 5 minutes, or up to 20 minutes for deeper flavor.
- Transfer to a blender (or use an immersion blender). Add the remaining 2 cups of hearty greens and blend until smooth. Add more broth if needed to adjust thickness.
- Stir in vegan coconut cream or plant milk for an even silkier texture.
- Top with grilled cheese croutons and enjoy!
Notes
- Refrigerator : Transfer leftovers to an airtight container and refrigerate for up to 4 days.
- Freezer : Freeze in a zip-top bag or airtight container for up to 3 months. Thaw in the fridge before reheating.
- To reheat : Warm in a saucepan on the stovetop over medium heat or in the microwave.
