Pumpkin Tofu Kulfi

A high protein, fall-flavoured spin on a classic Indian kulfi.

This season means one thing above all else for me, dessert, and lots of it. But the only kind I actually enjoy are the ones that are healthy, homemade, vegan, and sugar free. This pumpkin tofu kulfi checks every box, bringing together my love for fall flavours with a fast-friendly, protein rich twist on a dessert I have loved my whole life.

Sweetened entirely with Trulo, a natural, zero calorie sweetener, this kulfi turns a classic treat into something guilt-free.

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This recipe is:

• Vegan & dairy free

• Sugar free

• Gluten free

• High protein

• Made with wholesome, everyday ingredients

Why This Recipe Works

Blending tofu into the kulfi base is what gives it that classic dense, creamy texture without any dairy, while pumpkin purée brings natural sweetness and that unmistakable fall flavour. Cooking the base down slightly before freezing helps it set with the right texture, closer to a real kulfi than a simple ice pop, and the warming spices, cinnamon, cardamom, and saffron, round it out beautifully.

• Blended tofu creates a dense, creamy kulfi texture without dairy

• Pumpkin purée adds natural sweetness and warm fall flavour

• Cooking the base slightly before freezing helps it set properly

• Cardamom and saffron bring authentic kulfi flavour

• Perfect Sweets keeps the whole thing completely sugar free

How to Make Pumpkin Tofu Kulfi (Overview)

This comes together in 3 simple steps:

1. Blend the Base

Blend cooked pumpkin, tofu, cold water, Perfect Sweets, and spices until smooth.

2. Cook Down

Cook the base on the stovetop until it thickens slightly.

3. Mould and Freeze

Pour into kulfi or ice cream moulds, insert sticks, and freeze until firm.

Tips for Best Results

• Use cooked and fully cooled pumpkin, so the base blends smoothly without excess moisture

• Cook the base just until it thickens slightly, it will firm up further in the freezer

• Insert the sticks partway through freezing, once the kulfi has started to set, so they stay upright

• Let the kulfi sit at room temperature for a minute or two before unmoulding for the cleanest release

Pumpkin Tofu Kulfi

Prep Time: 10 minutes Cook Time: 10 minutes Freeze Time: a few hours Total Time: about 4 hours Servings: 4–6 kulfis

Ingredients

1 cup cooked and cooled pumpkin

150g tofu, cubed

1/4 cup cold water

1/4 cup Perfect Sweets

1/4 tsp cinnamon

1/8 tsp cardamom

1/8 tsp salt

A few strands of saffron

Rice straws or kulfi sticks

Instructions

1. Add the pumpkin, tofu, cold water, Perfect Sweets, cinnamon, cardamom, salt, and saffron to a blender. Blend until smooth.

2. Transfer to a saucepan and cook down until the mixture thickens slightly.

3. Let the base cool slightly, then pour into kulfi or ice cream moulds.

4. Insert rice straws or kulfi sticks into the moulds as they begin to set.

5. Freeze until the kulfis are firm to the touch.

6. Unmould and enjoy.

Notes

• Trulo is a natural, zero calorie sweetener that works beautifully in this recipe

• Any kulfi or popsicle mould works here if you don’t have the traditional cone shaped ones