This easy, tofu-based recipe requires five simple ingredients and only takes five minutes to whip up (not including chill time)! The indulgent pumpkin blend is a treasure trove of protein and fiber. Plus, your waistline will thank you since the pudding costs 150 calories per serving and is free of refined sugar!
1 lb. silken tofu
1/2 tsp. salt
2/3 c. maple syrup
1 c. canned pumpkin, unsweetened
3/4 tsp. pumpkin pie spice
1/2 c. extra-virgin coconut oil, melted slowly (optional)
Add all ingredients to a blender. Blend on low to high until smooth and creamy. The mixture will be watery at this point, but placing it back in the fridge or freezer will firm it up a bit. If you are adding the coconut oil, melt it in the microwave (Note: Don't let it get too hot though, just softened. You can also do this on your stove top.) Then very slowly pour it into the pudding mixture while blending on low. You don't want the coconut oil to chill too quickly and turn into little beads—a slow smooth blend is ideal. For quick chill: pour pudding into tiny serving cups and place in the freezer for 15 minutes, then move to fridge until ready to serve.
Makes 6 servings.
Recipe provided by Healthy. Happy. Life.