Lately, I’ve been loving this strawberry silken tofu breakfast pudding because it is super filling, deliciously decadent, but healthy and very quick to make. The thick, creamy texture reminds me of Greek yogurt but so much easier on my tummy!
Video Tutorial for Vegan Strawberry Breakfast Pudding
How to make Strawberry Silken Tofu Breakfast Pudding
This silken tofu pudding couldn’t be easier! 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!
Printable recipe for Strawberry Breakfast Pudding
- 6oz silken tofu (180g, half a pack of morinu silken tofu)
- 1/2 cup strawberries (fresh or frozen)
- 1/4 teaspoon vanilla extract
- 1 tablespoon vegan condensed milk
- 1 tablespoon dried cranberries
- 1 tablespoon 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.
Amount Per Serving: Calories: 282Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 7mgSodium: 40mgCarbohydrates: 28gFiber: 3gSugar: 23gProtein: 17g
Nutritional Information automatically calculated by a plugin and may not be correct.