On 2026-02-10 nice to work from home I finished the last of my batch of blueberry almond mousse ice cream and wasn’t feeling inspired to make a salad from the ingredients I bought on my way home on Monday, when I realised that I still had half a box of tofu, and why not try making a green mousse instead? I started with the fresh veg, but the was inspired to add a can of artichoke bottoms, and I love the final result. I bet it would make a great spread on bread, but it is also great to just eat with a spoon as is.
- 65 g spinach (~ 2 c)
- 1 medium cucumber (1.5 c)
- 1 avacodo (~0.5 c)
- 200 g tofu (~1 c)
- 210 g canned artichoke bottoms (~ 1.25 c)
- spices, including roasted garlic pepper, onion powder, coriander powder, nutmeg, chili, wasabi, Aromat salt blend
I called this 20% protein and 80% vegetable for my my food log, where it is called grönsaksmousse.
