(Mine won't be there because I finished it late. And then I posted it to the wrong blog yesterday. Nice job, me!)
I made the vegan tofu mousse. Except that I couldn't find agar agar (the gelatin replacement) so it's just non-dairy, not really vegan. I'm not sure how it's supposed to work, but I found that the tofu flavor really overpowered the maple, unfortunately.
I decided that my edible container would be this really cool baked mochi that I found at Wheatsville. It looked tasty, and it is! I think I like it best plain.
Vegan Maple Mousse (I recommend taking this only as a starting point):
• 1 package (12 oz.) soft silken tofu
• ¾ cup (14 fluid oz.) pure maple syrup
• 2 tsp agar-agar
1. Let tofu come to room temperature. Using a food processor, blender, or hand mixer, blend tofu until just smooth.
2. Sprinkle agar-agar on the maple syrup and let it rest for 10 minutes. Heat maple syrup on the stove to a boil and then let it simmer 5 minutes until the agar-agar has dissolved.
3. In a food processor, blender, or a large bowl, blend the tofu with the maple syrup until creamy.
4. Refrigerate for at least one hour. Remove from the fridge and divide among your edible containers.