Hi, does anyone have a recipe for pudding made with tofu? Preferably a french vanilla type. Thanks for any info!

Rachel

Yep!

Blend soft or sliken tofu with almond or macadamia butter, pure vanilla extract, sweetener and melted butter. Then chill. It's surprisingly delicious!

Karen

Hi Karen, thanks for responding. I have never seen almond butter or any other kind of nut butter in my store. Do I need to go to a health food store? Is there maybe any way to make it without the nut butter, or is best to use it? I hate to have to ask so many questions, but I have just discovered tofu, and I find that it is so versatile, I want to try everything I can with it! I have never had a food that has such a open palatte. Thanks again for all your answers.

Rachel

Most natural foods stores should carry a large assortment of nut butters. The nut butter will help thicken the pudding and give it a great flavour.

Karen

Thanks Karen. I went yesterday to our health food store...the Sunshine Cafe. They had almond, cashew, and macadamia nut butter. I picked up the macadamia, as almond seems to make me stall! I'm not sure why, and cashews are really high in carbs. i also found an array of other things I could get ater on during my maintence...soy chips and things. I was impressed. I can't wait to try some pudding!

Rachel

hi Rachel,

Macedamia butter is so yummy! but you might not find it satisfactory for thickening your tofu pudding, simply because it's so high fat, and not a lot of carbs or protein. But, the result will taste good, no doubt.

This isn't exactly a pudding, but I posted a recipe for Tofu-Egg Custard a while ago. You bake it, then when it's chilled, it's kinda cheesecake-like in texture. I made it recently, and served while still warm with cold chopped berries with lime jce as a topping. It was very pleasant .. I'll make it again (I used minimal sweetener in the custard, just a few drops of stevia extract) ... the minimally sweet creamy custard was a really nice foil or background for the fruit. I'm thinking sliced fresh peaches, when they're in season, would be awesome.

Here's the original recipe .. Tofu-Egg Custard.


Enjoy!!

Doreen

Hi Doreen. I have already made your custard recipe, and I love it. I eat them for breakfast twice a week...LOL. I love custard, and tofu is such a great to lower the carbs without giving up good taste! I tasted the macadamia butter, boy was it good! I see what you mean about it not thickening, as it is pretty runny in the jar, but I am not picky about texture. As long as is somewhat resembles a "pudding" texture I'll be happy. I may try adding a smidge of gelatin if I just have to have it, and perhaps that will do the trick. I am really enjoying tofu, and I would have never tried it before! What a stuck up eater I was...LOL. Thanks again Doreen, and if you have any other tofu recipes, please send them my way!

Rachel