- 1 12.3-ounce package extra-firm silken tofu
- 2 tablespoons fine or medium-ground cornmeal
- Pinch of sea salt
- 1/3 to 1/2 cup honey
- Grated zest of 1 Meyer lemon
- 3 tablespoons freshly squeezed Meyer lemon juice
- 2 tablespoons coconut oil
- 1/4 teaspoon vanilla extract
- 1/4 cup natural cane sugar
- 1/4 teaspoon sea salt
- 1/2 cup old-fashioned rolled oats
- 1/4 cup chopped raw almonds
- 1 tablespoon fresh thyme leaves
- Wrap tofu between a few layers of paper towels and set aside to drain for 10 minutes.
- In a food processor or in a bowl using a whisk, blend tofu, cornmeal, salt, honey, and lemon zest and juice until completely smooth, about 1 minute if using a food processor. Divide mixture among 4 small bowls and refrigerate for at least 2 hours and up to 1 day.
- Preheat oven to 350°.
- Melt coconut oil until liquid in a small saucepan or in the microwave. In a bowl, stir together coconut oil, vanilla, sugar, and salt. Add oats and almonds and stir to coat everything evenly. Rub half of the thyme leaves between your fingers to release their fragrance and stir them in. Spread mixture on a rimmed baking sheet and bake until just toasted, about 20 minutes. Set aside to cool.
- Once crèmes are chilled, sprinkle cooled crumble on top. Garnish with remaining thyme.