from the kitchen of Sharmagne Leland-St. John
2 cups raw pumpkin pulp
1 small yam, shredded
1 cup raw sprouted tofu
¼ cup palm sugar
Purée the pumpkin and yam in a blender. Add the
palm sugar and blend well. Add the sprouted tofu
and continue blending until smooth.
individual ramekins and chill for two
hours before serving.
You can find sprouted tofu at Trader Joe’s and palm
sugar at most Asian markets.