Just like the Chocolate mint tofu sorbet I made the other day, this one is awesome too.

For non dairy eaters out there, making sorbets with tofu is a nice alternative to ice cream.

So here we go.

All you need is:

1 box of Silken soft tofu
1 cup (250ml) Peach juice (the box one is fine)
3 Splenda packets
1 can of canned yellow peach halves in syrup
2 tablespoons of agave nectar (honey or maple syrup)



On your mixer, beat the tofu until it looks as creamy as it will get and set aside. A food processor does a better job at creaming it.


On another bowl separate 2 or 3 peaches from the can and cube them.



Add the rest of the peaches with its syrup to the tofu cream and beat it up until it is all mixed.
When creamy add the agave nectar and the peach juice, mix it.
Add the cubed peaches to all that and done!
If you want it more creamy you can add another can of peaches and only use 1/2 cup of juice.
You can also use almost frozen peaches liquified into a frappe in the blender. That also makes it more creamy.