Tuesday, March 16, 2010
Creamy Tofu Pudding
Tofu is low in fat, high in protein and rich in minerals, like iron, and is loaded with antioxidants. It's neutral flavor lends itself well to a variety of dishes, both sweet and savory. If you haven't experimented much with tofu it's worth a try.
This is as close to an “instant” pudding as you can get without the box and is great for those interested in avoiding dairy-based dishes. It’s also a great way to sneak tofu into your kids’ diets without them knowing. The twins seem averse to meat these days so this little "treat" is an excellent way for me to get some extra protein and iron into their diets.
One 10.5 ounce package firm tofu, chilled and cubed (I used the "silken" tofu)
¼ cup honey, rice syrup* or agave nectar
½ teaspoon vanilla extract
1/8 teaspoon ground cinnamon
Optional: chopped fresh or dried fruit
Combine ingredients in food processor or blender and blend until smooth. Top with fruit, if desired.
I mean, really, how easy is that?
Note: I actually thought it was too sweet and will use a little less of the liquid sweetener (honey, agave, rice syrup, etc.) next time. You could also experiment with blending fresh fruit or unsweetened cocoa powder into the mixture for variety.
* Rice syrup is a natural liquid sweetener made from brown rice and is mild in flavor so it's perfect when you don't want the distinct taste of honey. It can be found at most natural food stores.