Lately, I’ve been loving this strawberry breakfast pudding because it is super filling, deliciously decadent, but healthy and very quick to make. Its thick, creamy texture reminds me of Greek yogurt but much healthier with zero cholesterol and no animal exploitation!
Video Tutorial for Vegan Strawberry Breakfast Pudding
There’s next to no prep work involved, just get some silken tofu, strawberries, vanilla and your choice of sweetener and blend together until smooth. I particularly like using condensed soy milk as it gives the pudding a milky flavour. You can also use agave, maple syrup, or vegan apple “honey” as well; each will impart it’s own unique flavour to the bowl.
Then sprinkle on some hemp seeds and some dried cranberries for texture. The hemp seeds are also a great source of omega-3’s. You can also add other kinds of fresh or dried fruit, nuts and seeds, or crunchy granola. The possibilities are up to your imagination!
With hemp hearts Cal 270; Carbs 28g; Fat 10g; Protein 16g; Iron 22%; Calcium 6%; Vitamin C 67%
Without hemp hearts Cal 212; Carbs 26g; Fat 6g; Protein 13g; Iron 12%; Calcium 5%; Vitamin C 67%
Printable recipe for Strawberry Breakfast Pudding
- 6oz | 175g silken tofu, firm/extra firm
- 1/2 cup | 70g strawberries, fresh or frozen
- 1/4 teaspoon | 1.25ml vanilla extract
- 1 tablespoon | 15ml condensed soy milk (or your choice)
- 1 tablespoon | 15cc dried cranberries
- 1 tablespoon | 15cc hemp hearts
- Blend the silken tofu, condensed soy milk, vanilla extract and strawberries together until smooth. This may take 30 seconds to a minute depending on your blender. I find that an immersion blender (stick blender) works best for this single serving. You may want to reserve some of the condensed milk to drizzle on top; up to you.
- Pour into a bowl and top with hemp hearts and dried cranberries. Add any other toppings you would like such as more fresh fruit or crunchy granola.