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Aloha Tofu Mousse: Original, Strawberry, Chocolate, Pumpkin & Caramel Coffee Cheesecake

Aloha Cheesecake Tofu Mousse: Chocolate and Original

Ah yes, Cheesecake. Who doesn’t love a full-bodied, creamy-cheesy-sweet, slightly tangy, rich ‘n decadently satisfying Cheesecake? Raises hand!

Ah yes, Tofu. Who doesn’t love a lean, mean, nutritional, good-for-the-body.. oh.. um… No? What? You don’t like Tofu? You say it tastes like “wallpaper paste”? The nerve! No it doesn’t! Shame, shame, shame on you!

OK then. How’s about we mask that silly notion by combining the two, then whip it up into a delicately silky ‘n sophisticated dessert mousse? Would you consider it then? A-ha, I thought so!

Aloha Tofu Cheesecake Mousse: Strawberry and Pumpkin (testing batch version 1)

Aloha Tofu recently started producing these limited edition Tofu Mousse dessert cups through the help of Chef “M”, beginning from August of this year, as a sort of marketing test. Each batch lovingly hand-made by her, Chef “M” previously served as a pastry chef for the prestigious Hotel Okura in Tokyo, where she personally prepared her artisan cheesecakes for the Emperor of Japan. The EMPEROR of JAPAN. Wow!

Paul Uyehara, president of Aloha Tofu, met Chef “M” through his wife Misa, whom having met through church, became friends, where Chef “M” would eventually bring her finely-crafted artisan dessert delights to share with the staff at Aloha Tofu’s factory in Kalihi, a.k.a. “God’s country”, a.k.a. “the center of Hawaii’s food universe”. This was the catalyst for Paul to discover how truly special her Cheesecakes were, immediately enlightened to why the Emperor of Japan insisted on her cheesecakes, and hers only. It’s THAT good.

Putting one and two together, they brainstormed ideas and came up with what you see here in the form of Cheesecake Tofu Mousse. Brilliant!

Aloha Tofu Cheesecake Mousse: (all testing batch version 2) Pumpkin, Caramel Pumpkin & Caramel Macchiato

This is actually a continuation, as I’ve already introduced their Chocolate and Pineapple Cheesecake Tofu Mousse in a previous review here. Which I must note that the Chocolate flavor in that review did NOT have cream cheese in it, whereas the Chocolate flavor today does have, hence “Cheesecake”, as are all the flavors based on in today’s review.

Well let’s get crackin’, err, or should we say “whippin'”, starting with the Chocolate Cheesecake Tofu Mousse…

I already see the “secret weapon” here, which is that heavy whipping cream, along with them Chocolate Chips; the latter of which was not included in the “plain” chocolate mousse previously reviewed.

Oh, there’s chocolate chips in here for sure, in the form of chunky bitty nibs…

So how is it? Wow! Huge improvement! The cream cheese and whipping cream is definitely what makes it, making it taste more grown-up and sophisticated than the now comparably whimsical and pudding-like Chocolate Mousse flavor. Children probably won’t be able to tell the difference, but adults with discerning palates would. Then you have them nibs of chocolate chips generously swirled throughout that you get in every bite, kickin’ it up notches even further higher. 5 Ume Musubi for the Aloha Chocolate “Chocolate Chocolate Chips” Cheesecake Tofu Mousse. And that’s a lot coming from someone not too fond on chocolate.

Looks ‘n tastes like we’re off to a good start in this second round!

Next up, let’s try their “original” flavor (it’s not really called that, but used here for contextual purposes only)…

Ah, very interesting. There’s also Yogurt in there. Also noteworthy, is that with three already heavy-bodied base ingredients (tofu/cream cheese/yogurt), there’s gelatin in it. My guess is that helps it to physically retain its airy mousse body without “deflating” over the duration of its shelf life, which is one week in the refrigerator; freezing not recommended.

Good Lord, that’s just ASKING for some kind of topping to go on there! Blueberry pie filling, some nuts, granola… anything along those lines!

Let’s try it…

As suggested a second ago, “Good Lord, that’s just ASKING for some kind of topping to go on there! Blueberry pie filling, some nuts, granola… anything!” Amen brother. Amen!

I mean, sure, this is FANTASTIC in its most purest form, having the perfect balance of sweetness, along with being slightly tangy, cheesy, creamy, mousse-like in texture, ‘n all that good stuff. However, as is, this is the equivalent of eating a block of tofu without shoyu or anything else to enhance it. Appreciated, sure, but not complete, IMO. It’s ultimately just BEGGING for stuff added to it.

Yet to make it clear, I’m not knocking this “plain”, slash “original” cheesecake tofu mousse flavor at all. I actually LOVE this concept! You know why? Exactly for that reason: you can add whatever it is YOU WANT to it! Keep in mind, it’s a sweetened dessert, so it has to be something that matches that. I doubt ahi poke or kalua pig will work on top or mixed in this anytime soon. But hey, ya’ never know!

For its ability as a foundation to provide personal expression, along with its perfect execution of being exactly what it’s supposed to be, which is a Cheesecake Tofu Mousse, 5 Ume Musubi! Another keeper!

While a completely personalized mousse is great, some prefer the work already done, grab ‘n go approach, where we have our next flavor of the day, Strawberry Cheesecake Tofu Mousse…

As you may recall in the first review, each Aloha Tofu Mousse dessert cup includes this super cool, handy-dandy fold-away plastic spoon…

Let’s mix it up and do a texture check…

It certainly has an airy and light body. Also notice there’s bits of REAL fresh strawberry puree mixed generously in it, where looking back at the ingredients, that is indeed the first item listed, meaning that’s the highest in quantity on the list. So essentially this is fresh strawberry puree that just so happens to have tofu, cream cheese and yogurt in it, if you want to look at it that way. Sounds good!

OK, let’s taste this…

Brah, da’ suckah is CHERRY! Oh, I mean STRAWBERRY! lol Seriously though, dude. DUDE! Remember what I said about the Pineapple Cheesecake flavor being a “Mouthgasm”? Well, consider this one “Multimouthgasmic”, it’s that good! Yum-OH!!!

Speaking of which, what I’d like to have is a multi-fruit flavored “spread” (no pun intended), which would really take this to the next level. I’m thinking to complete the medley, add a Banana Cheesecake and Coconut Cheesecake flavor, so you can combine the four flavors in a variety of ways in one sitting, creating your own Pina Colada Tofu Mousse, or Strawberry Banana Tofu Mousse, or Tropical Smoothie Mousse. More on that in a bit.

Moving along, let’s try the Pumpkin test batch version 1…

You’re probably asking what I mean by “test batch version 1, 2, etc…”. Well, over the course of the past month, Aloha Tofu has invited me to participate as one of their “taste testers” whenever Chef “M” creates a new flavor. Meaning, still in testing phase, these aren’t being sold to the public yet, but going through recipe refinements in however many trial and error batches it takes to reach what they want it to represent in the final product going to market.

So how does this here Pumpkin Cheesecake Tofu Mousse “test batch version 1” taste? As expected, almost exactly like a good ‘ole all-American Pumpkin Pie, sans the crust, with a similar custard-like texture. That said, I think this one was a bit “flat”, lacking the airiness of a mousse, being more like a pudding. As myself and Noreen, the marketing director for Aloha Tofu agreed on, we also thought this first take on it could use a little more cinnamon and nutmeg seasoning in it. It also could use more color depth to look more pumpkin-pie like. As is, it appears a bit on the milky side. Some red and/or yellow food coloring should do the trick.

Before we move on, earlier I mentioned a medley of fruit flavors that would work together. While not available yet, in the meantime, in the style of the vintage 80’s Reese’s Peanut Butter Cup TV commercial, “Hey, you put your Pumpkin Pie in my Strawberry”…

“Hey, you put your Strawberry in my Pumpkin Pie!”…

LOL!!! And how’s the combination of Strawberry and Pumpkin Pie Tofu Mousse taste? Weird. Next!

So that was the Pumpkin flavor test batch version 1, made about 3 weeks ago. The following week, Pumpkin flavor test batch version 2 was released to us taste testers. Here that is…

Aloha Pumpkin Cheesecake Tofu Mousse test batch version 2

And? MUCH BETTER! The flavor and color are SPOT on to being a knock-off of the All-American Pumpkin Pie, albeit taken way up to the next, next level! The added spices really kicked it up. The only thing that needs addressing is that it’s still more like a pudding than a mousse, which I think the pumpkin pie filling is probably too heavy to get it airy enough. I’m sure for the end product, Chef “M” will figure it out.

I suggested to Paul if they ever considered doing a Kabocha Pumpkin Cheesecake Mousse, which they actually already had thought of that as well, noting that while sounds great on paper, in reality it’s not practical due to cost and complexity in production, whereas pumpkin pie filling is readily available in bulk-sized, ready-to-use cans at comparably low cost.

Moving along, this next one is the same Pumpkin test batch version 2 with the addition of top-shelf caramel added to it…

The caramel really deepened the tone of it, where you’d just as well guess this is Butterscotch; a pudding flavor I love, B-T-W! As for the flavor, I dunno’. I mean it’s delicious by all means, however I think the caramel somewhat overpowers the pumpkin flavor, confusing your palate as to what exactly this is supposed to be. Sort of like a “Suicide” Soda, mixing a random combination of flavors at the fountain, where in the end, all it tastes like is “something?” sweetened carbonated water. Personally I say stick with the classic Pumpkin Pie flavor and don’t mess with it, however Noreen said other taste testers really liked this one, so we’ll see if this one makes it to the press.

Next up, the Caramel Coffee…

Oh. Em. Gee. Dude. DUDE! OFF THE CHARTS!!! By far the BEST ONE YET!  Nuff’ said. OK, I’m done. Time to pack up and go home. Thank you. Seriously though, like WOW! Them Starbukarooz ain’t got NOTHIN’ on this! Where the Strawberry and Pineapple flavors both get 10 Ume Musubi, this gets 20!  I can’t say what kind of ground is used in this, but let’s just say it comes across as “Kona Coffee-like”. At least I think so. To be honest, when I tasted it, I couldn’t tell there was caramel in it, because I wasn’t aware of it. After discussing it over the phone later with Noreen, she affirmed there was indeed caramel in it, which I suppose is what took this over the top.

Come to think about it, the Machiatto-inspired Coffee flavored Tofu Mousse could take all kinds of tasty barista twists, from Hazelnut to San Fransisco Mint. Oh, the possibilities!

With that, I’m happy to announce that Aloha Tofu will bring to market the new (and refined) Pumpkin and Caramel Coffee flavors starting later this month (October 2012) in celebration of Halloween, and then Thanksgiving. Yay!

As you might expect, every possible drop was licked out of the containers of these Aloha Tofu Cheesecake dessert cups. Every possible drop, except what was STUCK within the ribbing of the plastic cup…

To which Paul said he already has a replacement for these containers that will be smooth, so you can scoop every last milligram’s worth. Trust me, you’ll want to lick every last drop!

Finishing up today, let’s get our creative juices flowing and brainstorm more flavors we’d like to see tried in the form of an Aloha Cheesecake Tofu Mousse. Such as:

• Green Tea (done already, however currently not available)
• Butterscotch (my favorite!)
• Toffee
• Hazelnut Chocolate (Nutella)
• More FRESH fruit varieties such as: Coconut, Banana, Papaya, Kiwi, Melon (ooh!), Lilikoi, Peach, and on and on…

…of course ANY flavor idea you may have CAN be done by getting the “plain” Cheesecake Tofu Mousse and simply adding whatever you want on or mixed in it and, BAM, say for me, I’ve got my “Melona Cheesecake Tofu Mousse”! I am SO trying that!

Previously only available from Thursday through Saturday, due to increased demand, Aloha Tofu Mousse flavors are now available throughout the week, direct at the factory only, in very limited quantities, while supplies last. Price is $2.75 for each 4 oz. cup. Call ahead for availability.

Aloha Tofu Factory
961 Akepo Lane
Honolulu, Hawaii 96817
Tel. (808) 845-2669

Need more reasons to visit Aloha Tofu Factory direct? How’s about cheaper-than-retail prices on all their other products!…

The Tasty Island related links:
Aloha Tofu Mousse
Soft vs. Firm Tofu

17 thoughts on “Aloha Tofu Mousse: Original, Strawberry, Chocolate, Pumpkin & Caramel Coffee Cheesecake

  • October 11, 2012 at 10:34 pm

    This post brings back memories of getting Tofutti soft serve at Kaiko’o Mall in Hilo. Tofutti still exists. I see their frozen treats at Safeway.

    Maybe I shall venture out to Kalihi to try and pick up some.

    • October 13, 2012 at 8:20 am


      In one of your latest posts under “Spotted on the Shelves” (which is a GREAT topic BTW!), there’s SPAM “Meal for 1” SPAM with RED BEANS & RICE, and also SPAM & SAUSAGE JAMBALAYA. OK, now I’d be willing to sacrifice my “vegetarianhood” temporarily and “take another one for the team” to review THAT!

  • October 12, 2012 at 12:45 am

    Pomai, I love tofu all kind of ways it made. In San Francisco some stores had mango pudding made with tofu also. I made a pie with tofu and chocolate it not bad. I will try these cheesecakes type this weekend shopping.

    • October 13, 2012 at 8:22 am


      Aloha Tofu’s recipe for Tofu Cheesecake is available in the previous “Soft vs. Firm Tofu” post. Scroll down to the bottom.

  • October 12, 2012 at 5:28 pm


    Aloha Tofu Coffee Mousse!

    Which means you’d have to develop a recipe for Kona Coffee Syrup; Waialua Estate Coffee Syrup or Kauai Coffee Company Coffee Syrup that would be like nowhere else in the world?

    I grew up drinking coffee milk and eating coffee ice cream and keep a bottle of Autocrat coffee syrup in the house at all times.

    Autocrat coffee has been a family run business over 100 years and their Autocrat Coffee Syrup was developed in 1895 and introduced to the public 1930 was in competition with Coffee Time Coffee Syrup from New Bedford, MA. and Eclipse Coffee Syrup of Warwick, RI which Autocrat finally bought out both companies and their recipes but continues to make the products. Each has a distinct coffee flavor.

    Coffee Syrup is basically made of three ingredients (water and sugar strained through coffee grounds).

    Autocrat Coffee Syrup: http://www.autocrat.com/ A newcomer on the scene is Uncle Matty’s Coffee Syrup: http://www.unclemattyscoffeesyrup.com

    • October 13, 2012 at 8:50 am


      Sure is GREAT to hear from you brother! :-) Hope you had a great time visiting the ohana way, WAY “across the pond” over in R.I.

      I still have the Gaspar’s Linquica and Chorico Sausages you shared with me in my freezer. It’s been about 3 months now in there, and time to take it out, blog review it ‘n eat it! How again do you recommend I prepare it? I was simply going to present it as the classic Sausage, Eggs ‘n Rice comfort food deal. Jazzed-up in my own way of course.

      As for Tofu Coffee Mousse, Aloha Tofu will indeed be bringing that to market at the end of this month. While not Autocrat, rest assured, the coffee “blend” in this is DELICIOUS!

  • October 13, 2012 at 12:04 pm


    Actually I spent all my time in Massachusetts and Connecticut visiting. I never made it into Rhode Island.

    It was a great trip to see new twins CJ and TJ and of course CJ was born first so TJ could have her big older brother look out for her!! I’m already spoiling the babies with gifts which is what great uncles are supposed to do!!

    I just had Gaspar’s Linquica with onions, green peppers and cheese omelet for breakfast this morning. I also ground up some linquica and added it to American Chop Suey to kick it up a notch. You can cut a section off; cut it in half and grill/fry it for a sandwich. I like the chorico in a naked sandwich or with eggs in morning and add it to a clam boil with onions to spice the broth up. I also add chorico to Portuguese Jagacida (red beans and rice). You can use either linquica or chorico in Portuguese bean, cabbage or kale soup. Gaspar’s Sausage website has a lot of recipes: http://www.gasparssausage.com/

    One of the strangest things I’ve encountered is Autocrat Company would not ship their coffee syrup to me in HI. I have to get a friend to ship it to me. Autocrat coffee syrup is sold in all lower 48 states.

    • October 14, 2012 at 11:01 am

      Wow, I can’t believe so close to R.I., you didn’t make a short hop there. Great to hear the twins are doing well. Since I don’t have kids, that’s what I try to do, is be a “good uncle”.

      You know what’s funny is, at KCC Farmers Market, every Saturday Kukui Sausage sells their Portuguese and other flavored sausages whole, grilled and served on a stick, kinda’ like a corn dog, sans the bun. So you have all these people there – many of them Japanese tourists – walking around Kukui’s booth area gnawing on and wolfing down these massive sausages on a stick. It’s kinda’ erotic and funny at the same time. LOL!!!

      As for Portuguese Jagadica, coincidentally, I just noted to Marvo about his “Spotted on the Shelves” post recently made, where he spotted SPAM “Meal for 1″ SPAM with RED BEANS & RICE, and also SPAM & SAUSAGE JAMBALAYA. I suppose swapping out the SPAM with the Linquica and Chorico sausage would work well for either dish.


      There’s a relatively new Portuguese restaurant in the downtown area, which I really want to check out. Touch back with my roots. In fact, a revisit to Portugal (been there when I was only 5 years old) is on my “bucket list”. Must do that.

      Autocrat on Amazon.com:

  • October 14, 2012 at 3:05 pm


    Even though I was born and raised in RI I spent most of my time out of the state. Cost of living and entertainment is too high there!! Taxes in RI are outrageous!! It is more expensive living in RI than living in Honolulu plus you get a whole lot more for your tax dollar in HI than in RI!!

    Gaspar’s makes linguica and chourico in frankfurter and hamburger patty sizes. We normally cut a section off the 1 lb. sausage size of a hot dog roll and cut it in half lengthwise to grill. Of course we used New England top split hot dog rolls which you brushed with melted butter and toasted on each side same as you would for a lobster or crab roll. I have a New England hot dog bun pan to bake my own seeing how they are not sold in HI (make 10 rolls at a time).

    Actually the web storefront for Gaspar’s Sausage is Famous Food: http://www.famousfoods.com/
    They sell all things Portuguese and New England plus Autocrat coffee syrup, Eclipse Coffee Syrup, Coffee Time Coffee Syrup and Morning Glory All Natural Old Fashioned Coffee Syrup.

    Famous Food is located in the heart of Portuguese country; Fall River, MA and New Bedford, MA where Chef Emeril Lagasse received his basic training cooking. Some really good restaurants are all through this area and odd favorite foods like “chop suey sandwich” and “chow mein sandwich” on white bread or hamburger bun wrapped in waxed paper.

    SPAM “Meal for 1″ SPAM with RED BEANS & RICE, and also SPAM & SAUSAGE JAMBALAYA looks pretty cool!

    Hormel Company makes microwave “meal completes” which need no refrigeration and are shelf stable. It looks like Hormel Company is spreading the SPAM wings. Beside the above there is also SPAM “Meal for 1”, SPAM & ROASTED POTATOES WITH GRAVY and SPAM “Meal for 1”, SPAM & PENNE PASTA IN ALFREDO SAUCE.

    I got my creative cooking going the other day and made a “bacon burger cheddar hot dog” (hot dog split down middle filled with cheddar cheese wrapped in ground beef wrapped with bacon) and now I’m thinking I can combine this with a Korean Oki Dog but make the chili out of ground linguica. What an explosion of flavors in the mouth!

    • October 14, 2012 at 5:12 pm


      Hard to believe of all places, an east coast state would actually have a higher cost of living than Hawaii due to taxes. San Francisco is ridiculous as well at an 8.5% excise tax rate. Whenever you get the check at a restaurant there, you’re eyes pop when you see the total, as it’s noticeably higher than what you ordered. I’d never buy a car from a dealer in that city, that’s for sure!

      So many burger joints miss the point by not toasting their buns, which makes ALL THE DIFFERENCE between a good burger and GREAT burger. I never tried also buttering the bun though. I’ll have do that next time I’m willing to indulge outside of my pescetarian world and grill-up a hot dog or hamburger.

      Thanks for the link to famousfoods.com. I see they have Drakes snack cakes on there. A friend of mine who grew up in New York loves ‘n swears by that stuff so much, he sent me a care package a while ago. While certainly appreciated for his generosity, honestly, not my thing. Put to you this way, ever since I was a kid, I did so NOT like Hostess Ho Hos, Ding Dongs and Twinkees. Bleck! Funny names though. lol

      “Chop Suey & Chow Mein Sandwich”? Now THAT I gotta’ see! Found one here from Lang Lee Chop Suey in Evergreen, Illinois…
      Man, talk about carbo’ load!

      Regarding the SPAM “Meal for 1” product line, an entire meal that’s shelf stable is a scary thought, however certainly welcome in an emergency preparedness kit as MRE. And I can definitely envision SPAM totally working in an Alfredo Pasta dish. The salty, porky SPAM along with the creamy, cheesy Alfredo sauce. Oh yeah. Definitely!

      Now Ken, have you completely LOST YOUR MIND? You’re talkin’ a HOT DOG, split down the middle, then filled with cheddar CHEESE, and then, oh, no, you’re not done, yet. No. Then you go and wrap that in ground BEEF, then wrap that with BACON? Dude, that’s absolutely INSANE!!! You might as well take it even further by dipping that whole “concoction” in buttermilk pancake batter and deep-frying it until “GBD”, then smother that with sausage gravy, along with a biscuit or two, bed it over a “meat lover’s” pizza, then put that whole crazy thing in the oven to melt the Brie Cheese all over all of it. HOO-HA!!!!!! LOL!!!! *Pops 3 more BP pills*

      Finally, “Korean” Oki Dog? Or are you referring to the Okinawan-influenced Oki Dog? Which would be a soft tortilla rolled up like a burrito, filled with lettuce, chili, hot dog and Okinawan shoyu pork (rafute); the Shoyu pork really the only thing that puts the “Oki” in it. And that’s about all I can handle of that name for the day, thank you very much. **Sigh**

  • October 14, 2012 at 6:49 pm


    RI has a 7% sales tax on almost everything except some clothing, food and prescription drugs, but also has a transit tax on restaurant food, hotel rooms and rental cars (about $5 total more than HI/day). All income including retirement is taxed including your social security; real-estate property tax is administered by each of the 39 separate cities and towns and based mainly on the school districts which RI about the size of Maui County has 37 school districts with full administrative and educating staffing; private motor vehicles are taxed as property, no healthcare reform so RI medical insurance is about $100/mo. more than HI, no car insurance reform so RI insurance is about $1,000/yr. more than HI; RI has 4 weather seasons so you are required to have 4 seasons of wardrobes plus winter gets down to below freezing requiring household/Apt. central heating systems; RI beaches are free but you have to pay to park at them plus carry out any garbage you make or be fined and most public fairs, ethnic celebration and festivals charge an admission fee.

    “Chop Suey & Chow Mein Sandwich” are staple sandwiches in Southern MA and RI area especially with the dark meaty brown gravy. They make them with whatever chop suey or chow mein the restaurant is offering (plain, shrimp, pork, beef etc.). It’s just sloppy rib-sticking goodness but its got to be wrapped in wax-paper to hold all the goodness in!!!

    Sorry about mixing Korean with Okinawan.

    I made the “bacon burger (using organic 90/10) cheddar hot dog” and tried it naked and with lettuce, tomato and mayo and it was real good!!! So yes I’m planning to replace the traditional red hot dog in the Okinawan influenced Oki Dog with the “bacon burger cheddar hot dog” and make the chili out of Portuguese linguica and still add Okinawan style shoyu pork and lettuce to the whole thing. My taste buds should be dancing all over the place and my doctor will be shaking his head at the cholesterol count!!! LOL

    I will photograph this monster for you when I make it.

    • October 15, 2012 at 10:10 pm


      I can’t even remember the last time I wore a jacket here in Honolulu. Anything above 68ºF, and I’m good in regular clothes. Below that, then I’ll start covering up.

      I hear you on the wax paper. Same thing with the classic plate lunch packing, which was typically a Chinette type “raw” paper plate lined with wax paper, then on went the food, then that was covered again in wax paper, then butcher paper, sealed shut by rubber band(s). Kanda “Kewalo” Lunch Wagon practiced that method right up to their last day in business. Sure miss them! At Po’s Kitchen on Kauai, they still serve Okazuya style grindz in a paper plate box, sans the plate, with just wax paper as the liner, and that’s it. Even more classic to da’ max!

      As for Okinawan Rafute, as simple as “Shoyu Pork” seems, there’s a trick in getting it just right. I know Pork Belly is the best cut for it. The best Rafute I ever tasted was a batch my mom’s Okinawan neighbor brought over to share. Ever since, no other shoyu pork could compare. That was “The One”. **Sigh again.**

      By all means, please take a pic of that “monster”. I’d love to share it here to parade your culinary insanity at your expense. Take it for the team! :-P

  • October 15, 2012 at 6:03 am

    Pomai, any idea how many carbs are in the different flavors of the tofu mousse? I see that sugar is one of the ingredients in all of them…

    • October 15, 2012 at 9:52 pm


      I’ll have to leave that question for Paul to come on here and answer. They’re very busy and shorthanded right now at the factory, so it may take a while.

      In the mean time, here’s a good article on a Low-carb diet and Tofu, which is inherently low in carbs…

    • October 16, 2012 at 2:04 pm

      N8Dogg, Pomai,

      Aloha! We just got back the analysis from the lab regarding three of the flavors we have: Cheesecake, Strawberry, Chocolate Cheesecake.

      I’ll have to add all the info on our website, but for your reference, the Cheesecake came in at 19 grams of carbs, 6 grams of protein, 240 calories (140 from fat); Strawberry numbers = 23, 6, 200 (80); Choco Cheesecake = 22, 6, 290 (180).

      • October 17, 2012 at 6:28 am


        Mahalo for getting back to Nate on that. I hope you also got nutritional analysis lab results for the soon-to-be-released Coffee and Pumpkin flavors, as those are definitely keepers!

        So average about 20 grams of carbs per serving of Cheesecake Tofu Mousse dessert cup, where In comparison, a 12 oz. can of regular Pepsi has 40 grams. Still, 20 grams is enough carbs that will require some fiber to offset it, perhaps by adding ranola to the mousse. Or better yet, nibble on a carrot stick a little before or after enjoying the tofu mousse. :-)

  • August 15, 2014 at 11:42 am

    Chocolate Cheesecake Mousse! MMMMMMMMMMM


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