close up of Martini glass dessert with oat crust and vegan dairy free tofu mousse topped with stewed berries AGAINST BLUE background with pink tissue paper
Vegan Protein Cheesecake Parfait
Prep Time
2 mins
Cook Time
2 mins
Total Time
4 mins

This recipe serves one. Its macronutrient composition makes it a perfect post-workout, but it also works as breakfast or dessert. 

Scroll down for exclusive discounts on organic products, such as chia seeds, dried berries, organic sweeteners and clean, vegan protein powders. 

Course: Breakfast, Dessert, Snack
Cuisine: American
Author: Soraya Beheshti
  • 1/2 cup oats use GF if desired
  • 1 cup water or dairy-free milk
  • 1 banana mashed
  • 1 tsp chia seeds
  • sweetener stevia, agave, date paste, etc
  • 16 oz tofu firm, drained
  • 100 g berries fresh or frozen
  • pinch sea salt
Optional flavorings (choose one or a combination)
  • 2 tsp lemon or limejuice
  • 1/2 tsp cinnamon
  • 1 T peanut butter or any other nut-butter
  • 1 T raw cacao powder
  • dark chocolate chips/chunks
  • handful chopped walnuts
  • handful dried mulberries
  • 1 scoop vegan protein powder (see discount below)
  1. Cook oats with water or dairy-free milk in a saucepan, covered, on medium-low heat until the oats are soft and the liquid has been absorbed, stirring occasionally to prevent burning. Remove from heat.

  2. Add mashed banana, chia seeds, sweetener (to taste) and a sprinkling of sea salt to the oats and mix. Pour this mixture into one or two bowls or glasses. Set aside to thicken even more. 

  3. Blend the tofu in a nutri-bullet or food processor until smooth. Mix in flavorings if using any.

  4. Heat the berries gently in a saucepan with a splash of water. Cook on medium heat for 5 or so minutes. 

  5. Pour tofu mix into glasses and top with berry compote. Keep in refrigerator until ready to serve.