Description
A creamy, high-protein vegan pudding made with extra-firm tofu, coconut milk, and natural sweeteners. It has a silky texture, zero tofu taste, and is ready in just 10 minutes.
Ingredients
Scale
- 1 block (14-16 oz / 400-450g) extra-firm tofu
- 1/2 cup (120ml) full-fat coconut milk
- 3–4 tablespoons (45-60g) natural sweetener (maple syrup or agave nectar)
- 1 teaspoon vanilla extract
- Pinch of salt
- 2–3 tablespoons (15-20g) unsweetened cocoa powder (optional, for chocolate version)
- 1 tablespoon chia seeds (optional, for thicker texture)
- 1/2 ripe avocado (optional, for extra creaminess)
Instructions
- Drain the tofu and tear it into rough chunks. Pat dry if very watery.
- Add tofu chunks, coconut milk, sweetener, vanilla, salt, and optional ingredients (cocoa, avocado, chia) to a high-speed blender.
- Blend on low, then gradually increase to high. Blend for at least 60 seconds until completely smooth and silky.
- Taste the mixture and adjust sweetness or flavor as needed.
- Pour into serving glasses or jars.
- Chill in the refrigerator for at least 30 minutes to thicken and enhance flavor (or serve immediately if not using chia seeds).
- Garnish with fresh berries, nuts, cacao nibs, or coconut whipped cream before serving.
Notes
For best results, use cold ingredients and blend for a full minute to ensure a silky texture. The pudding thickens in the fridge; add a splash of milk if it becomes too thick. It keeps well in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 12
- Sodium: 100
- Fat: 8
- Saturated Fat: 6
- Carbohydrates: 18
- Fiber: 4
- Protein: 10
Keywords: tofu pudding, vegan dessert, high protein, dairy-free, healthy dessert, quick recipe, gluten-free, plant-based