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.


  1. love it! i tried a tofu pudding with fresh mangoes! DELISH!

  2. I really can't bring myself to eat Tofu. Erin you are going to have to feed it to me and not tell me until after to see if I will like it. Seriously that is just one thing I can't eat.

    On a side note. Made the spaghetti squash and my WHOLE family loved it. Will do that again.

  3. i can do this, i can do this!

    girl, i have tofu dogs. that's the only tofu i know. what/where is the kind you're talking about?

  4. Erin! This sounds great and sooo easy! Thanks!

  5. i think it's perfect for small kids who don't know the difference anyway but i actually thought it tasted good too.

    g-- you can buy tofu in the fridge area of your supermarket (extra firm is best for cooking) but i found this firm "silken" tofu on the shelf at the little natural grocery store here (i had to ask for help) and was told that it is better for smoothies, deserts, etc.

    truthfully, i'm new to this whole "tofu" thing so i am learning along with you.

  6. Gals, I use tofu to make breaded tofu cutlets/nuggets (think chicken cutlets without the chicken). If you are interested, I will share the recipe. I love them dipped in honey mustard!

  7. yes please jeannie! i need tofu help. my body is starting to want less meat. weird.


  8. i made this for the family last night, mixed with fresh mangoes again... i like it better with mangoes.

    the carnivores in the family had a tough time, but they did finish it and said they would eat it again.

    i've been a vegetarian for over 20 years, so i've had a lot of tofu!

    one of my favorites is a tofu, mango and red pepper stir fry.

    yes, i am a mango addict. it's in my tropical blood.

    jeannie, share the recipe, i've never tried any breaded tofu...

  9. chim: can you please email me your tofu stir fry recipe? sounds delish.

    also, i froze some of this "pudding" (mine had fresh strawberries in it) and just pulled some out of the freezer to defrost. just an fyi that as it's melting it tastes a bit like frozen yogurt/ice cream. i mean, it's not a substitute for hagan daaz or anything, but it wasn't bad!