ABOUT THE RECIPE:

This creamy Vegan Vanilla, Maple and Cinnamon Tofu Pudding whips up in just five minutes. It makes a great afternoon snack or quick weeknight dessert.

Makes 4 servings

INGREDIENTS:

• 14 to 16 ounces soft or firm regular tofu (refrigerated block) or extra-firm silken tofu (aseptic packed), well drained
• 1/4 cup light brown sugar, cane sugar, maple sugar, or your preferred dry vegan sweetener
• 1 teaspoon vanilla extract
• ⅛ heaping teaspoon ground cinnamon, plus more for dusting

INSTRUCTIONS:

Put all of the ingredients in a blender and process until very smooth. Pour into 4 tiny dessert dishes or espresso cups and refrigerate for 2 to 4 hours or up to to 24 hours. Serve chilled, dusted with a bit of cinnamon.

• Chef’s Note: For a less sweet pudding use 2 to 3 tablespoons sugar.