Maple Tofu Pudding Food

MAPLE SYRUP PUDDING

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.

SILKEN TOFU CHOCOLATE MOUSSE

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

MAPLE RICE PUDDING

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.

MAPLE TOFU PUDDING

Steps:

• Drain the tofu and cut it into small pieces.
• Place the pieces in a blender.
• Add the oil, maple syrup, salt and vanilla. Put the lid on the blender.
• Process the mixture for a minute or two, or until the pudding is quite smooth.
• If necessary, turn off the blender, and scrape down the sides of the blender jar.
• Then put the lid back on and process some more.
• When the mixture is smooth, turn it into 4 small, resealable, half-cup containers.
• Chill until serving time, or serve right away if desired.
• If you like, you can sprinkle a tablespoon of finely chopped walnuts on top of each serving of pudding.
• I prefer black walnuts, but any type will do.

VANILLA VEGAN PUDDING

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.

TOFU DREAM PUDDING AND PIE FILLING

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.