Vanilla Tofu Pudding

In this vegan dessert, the lightness of vanilla pairs well with milky silken tofu. Just as with "real" pudding, a delectable skin forms atop the pudding as it cools in the fridge. I enjoyed my treat with chopped dates, slivered almonds, and cinnamon; I found the combination rendered the pudding similar in taste to rice pudding (hmm, perhaps a vegan rice pudding will be up here soon...). However, you can have your way with the pudding: top it with carob chips, sprinkle it with cocoa powder, or eat it with fresh sliced strawberries.


Vanilla Tofu Pudding

Ingredients:

1 package of silken tofu, drained
1/4 cup of non-dairy milk substitute (almond or soy milk)
1/2 fresh banana
1 teaspoon of vanilla extract
cinnamon
slivered almonds optional
chopped dates optional

Preparation:

1. Place the drained silken tofu (I chopped it up a bit before to facilitate the blending), milk substitute, banana, and vanilla extract into a blender or food processor. Blend until all of the ingredients are a creamy mixture. At this point, do a taste test to see if the pudding is to your liking in terms of sweetness. If it isn't flavorful or sweet enough, I recommend adding and blending in more banana (my personal preference) or some stevia.
2. After blending is complete, move the pudding mixture to either one large bowl or individual-serving-sized bowls. Chill in the fridge for at least one hour. Serve topped with chopped dates, slivered almonds, and sprinkled cinnamon.