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.

1

ABOUT THE RECIPE:

Creamy and delicious Vanilla, Maple and Cinnamon Tofu Pudding whips up in just five minutes.

Makes 4 servings

2

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

3

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

1

ABOUT THE RECIPE:

Creamy and delicious Vanilla, Maple and Cinnamon Tofu Pudding whips up in just five minutes.

Makes 4 servings

2

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

3

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.

Vanilla, Maple, and Cinnamon Tofu Pudding
3
(Visited 2,566 times, 1 visits today)