Alright, I’ve seen these recipes for pudding made with tofu for soooooo long and have always been too scared to try them. I don’t really know why. There’s nothing in them that I dislike. It just has kind of freaked me out a bit.
But I decided it’s finally time. And although many of you may not have shared my fear, I’m sure tofu pudding is new to some of you. So I’m making a recipe review of it.
Nope, not trying my own hand at something I’ve never made before and am a bit afraid of.
So I’m using Neal Barnard’s recipe from Breaking the Food Seduction (a fantastic book, by the way!).
serves 2
1 12-oz container firm silken tofu
1/4 C brown sugar
1/3 C cocoa or carob powder
2 t vanilla extract
Blend everything together in a food processor until very smooth. Refrigerate until chilled.
The verdict? I’m a moron.
Yes, that’s the verdict.
When I see something repeatedly on all my favorite blogs and in basically every vegan or health food cookbook I own and love . . . there’s a reason. It’s amazing. My fear is totally unfounded.
So delicious!!! There is nothing scary about this pudding at all. It is creamy, chocolately (or carob-y like I made it), refreshing, and delicious. And made with tofu!!!
Plus, I can totally justify eating this for breakfast. Mmmm with some fresh strawberries and blueberries on top! Score.
Nutrition facts per serving:Calories: 218; Calories from Fat: 58; Total Fat: 6.5g; Saturated Fat: 1.8g; Sodium: 69mg; Total Carbohydrates: 30.2g; Dietary Fiber: 4.4g; Sugars: 20.5g; Protein: 14.3g
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