Tofu makes a creamy base for vegan pudding and is a favorite of mine to use in plant-based desserts. This simple recipe is subtly flavored with a bit of sugar and vanilla for an easy weeknight sweet.
ABOUT THE RECIPE:
Creamy and delicious Vanilla, Maple and Cinnamon Tofu Pudding whips up in just five minutes.
Makes 4 servings
INGREDIENTS:
14 to 16 ounces soft or firm regular (refrigerated block) or firm silken (aseptic packed) tofu, drained
1/4 cup 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 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.
Ingredients
Directions
ABOUT THE RECIPE:
Creamy and delicious Vanilla, Maple and Cinnamon Tofu Pudding whips up in just five minutes.
Makes 4 servings
INGREDIENTS:
14 to 16 ounces soft or firm regular (refrigerated block) or firm silken (aseptic packed) tofu, drained
1/4 cup 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 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.
