Maple Tofu Pudding Food

MAPLE SYRUP PUDDING

Maple Syrup Pudding image

This is a Quebec recipe. Very simple and easy. You can add nuts if you like. The maple syrup pudding is an 'upgraded' version of poor man's pudding, which uses brown sugar syrup. The maple syrup will sink to the bottom.

Provided by CHOCO4EVER

Categories Desserts Custards and Pudding Recipes

Time 1h

Yield 12

Number Of Ingredients 9

Ingredients

3 tablespoons sugar
2 tablespoons butter
1 egg
½ teaspoon vanilla extract
1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup maple syrup
⅔ cup milk

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
In a medium bowl, beat together sugar, butter, egg, and vanilla extract using an electric mixer until soft and creamy, at least 10 minutes.
Combine the flour, baking powder, and salt; stir into the butter mixture a little at a time, alternating with the maple syrup and milk. Just mix enough to moisten. Pour into the prepared pan.
Bake in a preheated oven for 45 minutes. The maple syrup will sink to the bottom, and the top should be lightly browned. Serve warm.

Nutrition Facts : Calories 131.9 calories, Carbohydrate 25.1 g, Cholesterol 21.7 mg, Fat 2.7 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 135.4 mg, Sugar 15.6 g

VANILLA VEGAN PUDDING

Vanilla Vegan Pudding image

Quick and easy Vanilla Vegan Pudding. Just a few ingredients needed to make this creamy dairy free treat. Top it with your favorite berries for a light summer dessert.

Provided by Jenn Sebestyen

Categories Desserts & Sweet Treats

Time 4h20m

Number Of Ingredients 7

Ingredients

16 ounces silken tofu
1/4 cup pure maple syrup
1/4 teaspoon salt
1/3 + 1/4 cup unsweetened almond milk (divided (vanilla almond milk would also be great!))
1.5 tablespoons arrowroot powder
1 tablespoon pure vanilla extract
assorted fresh berries (for topping (optional))

Steps:

In a blender, purée the silken tofu, maple syrup, salt, and 1/3 cup almond milk until smooth
Pour the mixture into a sauce pan and bring just to a simmer.
Whisk the arrowroot powder into the remaining 1/4 cup almond milk until smooth.
Pour the arrowroot mixture into the sauce pan and whisk well to combine.
Turn down the heat to medium-low and continue whisking until the mixture thickens. This should only take about 1 to 2 minutes. Do not overcook! It should be thicker than when it started, but still very pourable...not gelatinous.
Take off heat. Add the vanilla extract and whisk to combine.
Transfer to individual bowls and cover. Place in the fridge for at least 3 to 4 hours or overnight to set.
Add berries, if desired, before serving.

Nutrition Facts : Calories 124 kcal, Carbohydrate 22 g, Protein 5 g, Fat 3 g, Sodium 182 mg, Sugar 18 g, UnsaturatedFat 2 g, ServingSize 1 serving

SILKEN TOFU CHOCOLATE MOUSSE

Silken Tofu Chocolate Mousse image

3-Ingredient Silken Tofu Chocolate Mousse - A super easy dessert or snack, ready in 5 minutes. Gluten-free, dairy-free, eggless, and vegan.

Provided by Elena Tomasi

Categories Dessert

Time 5m

Number Of Ingredients 7

Ingredients

3.5 oz. (100 g) roughly chopped dark chocolate ((I used 70% dairy-free dark chocolate))
1 package (12 oz.-340 g) organic silken tofu (at room temperature, drained)
2 tablespoons maple syrup
chocolate shavings
raspberries
blackberries
fresh mint

Steps:

Melt the chocolate in the microwave in 30 second intervals, stirring each time, until the chocolate is melted. Set aside to cool at room temperature.
Meanwhile, place the silken tofu and maple syrup in a food processor and blend until very smooth. Add the melted chocolate and blend until well combined.
Scoop the mixture into 3 ramekins or glasses, and refrigerate for 30 minutes.
To serve, garnish with chocolate shavings, raspberries, blackberries and a sprig of fresh mint.
Leftovers will keep in the fridge for up to 3-4 days

Nutrition Facts : ServingSize 125 g, Calories 270 kcal, Carbohydrate 21 g, Protein 8 g, Fat 16 g, SaturatedFat 8 g, Sodium 31 mg, Fiber 4 g, Sugar 18 g

TOFU DREAM PUDDING AND PIE FILLING

Tofu Dream Pudding and Pie Filling image

A simple sweet walnut/maple flavored pudding or pie filling that's fast and easy to make when you just want something that's good (remembering moderation in all things, including sugar). You could use any nut and change the flavor. Can be used with a graham crust pie shell; adorn with walnuts and serve with whipped cream. Triple recipe for pie filling.

Provided by Skymollie

Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu

Time 5m

Yield 8

Number Of Ingredients 5

Ingredients

1 (12 ounce) package extra firm tofu, drained and cubed
¼ cup brown sugar
½ cup walnuts
¼ cup pure maple syrup
1 tablespoon lemon juice

Steps:

Place tofu, brown sugar, walnuts, maple syrup, and lemon juice in a food processor. Process until smooth. Cover and chill to thicken for pie filling, or serve immediately as pudding.

Nutrition Facts : Calories 133.3 calories, Carbohydrate 15.3 g, Fat 6.9 g, Fiber 0.6 g, Protein 4.6 g, SaturatedFat 0.8 g, Sodium 5.9 mg, Sugar 12.9 g

MAPLE RICE PUDDING

Maple Rice Pudding image

This fantastic rice pudding requires no baking, and each serving contains only 22% fat. I simply cannot put into words how deliciously creamy this pudding is. Don't let the tofu scare you off. If you like maple, you have to give this a try. I would recommend including the dried cranberries. They add even more depth and sweetness. I got this recipe from my friend Bevrs on the IBS boards at www.helpforibs.com.

Provided by Kree6528

Categories Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 (12 1/3 ounce) package low-fat extra-firm silken tofu, drained (I use Mori Nu light)
1/4 cup pure maple syrup (no fake stuff)
1 1/2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 cup dried cranberries (optional)
1 1/4 cups cooked long-grain rice
1/4 teaspoon freshly grated nutmeg
1/4 cup sliced almonds or 1/4 cup slivered almonds, toasted

Steps:

Process tofu and maple syrup in a food processor or blender until smooth.
Add vanilla, cinnamon, and allspice and process until combined.
Add cranberries and pulse to chop. Stir in rice.
Transfer mixture to a serving dish. Sprinkle with nutmeg and almonds.
Cover and refrigerate until chilled.
NOTE: I like to toast the almonds in the microwave by spreading them on a microwave-safe plate and nuking them on HIGH for 45 seconds, stirring them, and continuing to nuke them in 20 second increments until they are fragrant and brown.

Nutrition Facts : Calories 157.1, Fat 3.2, SaturatedFat 0.3, Sodium 2.8, Carbohydrate 29.4, Fiber 1.2, Sugar 12.5, Protein 2.6

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