Looking for an easy, no cook dessert with a bit of sneaky protein? This incredibly silky peanut butter pudding is made in the blender with silken tofu so it’s naturally vegan and packs 12 grams of protein per serving!
It’s official: my kids are firmly in their critique everything phase. I blame myself: as a recipe developer for over a decade, I’ve become a wee bit dependent on asking my omnivore family for their opinion a LOT…because I want to make plant-based recipes that EVERYONE will love.
So now, well, I’ve gotta admit it’s kinda stressing me out. I just sit there at the table, bracing for the comments. That is, unless I can whip something up that they simply just eat. And when I watched my nine year old tear through this peanut butter pudding I decided I just wouldn’t bother telling her that I made it with silken tofu. Because sometimes I need to just protect my peace, ha.
There is something insanely gratifying about a blender dessert: minimal effort, no cooking, no messing with cornstarch or thickener. Just pop tofu, peanut butter, maple syrup and vanilla into a blender and let it do its thing. The tofu pudding comes out rich and satisfying but with a light and silky texture that doesn’t take that long to set up in the fridge.
My inner dietitian loves that it’s got a little boost of plant-based protein – 12 grams! – because my youngest is still a carb-avore and I’m always trying to get more protein into her. You can adjust the sweetness as you like and serve with crushed Biscoff or, if you want to keep it homemade, these would be DELICIOUS served with my easy ginger molasses cookies for a similar spiced cookie vibe.
If you’ve never thought of making dessert out of tofu, you’re in for a treat! And if you are looking for even more fun and flavourful plant-based recipes, you just might love my latest cookbook, Plant Magic.
How to make this ridiculously simple silken tofu pudding
First things first: let’s talk ingredients. With just 5 ingredients, they matter…but it’s flexible!
- Starting with the silken tofu. Where I live, the only silken tofu in my local shop comes in a tube. It’s quite soft. Where you live, you might have those shelf-stable cartons of Mori-Nu Silken that comes in different firmnesses. I would go for soft or medium but any will work…it will just thicken the texture of your pudding.
- Next, the peanut butter. I use the natural stuff with no added sugars but the sweetened stuff would work, you probably just want to hold off on adding maple syrup until you taste it first so you don’t over do it, both on liquid and sweetness.
- Now, for the Biscoff cookies…if you’re vegan, you probably already know. But if you don’t, they’re a caramelized biscuit that has hints of spice. Kind of like a Speculoos cookie. If you can’t find them, any kind of spiced or wafer-y cookie would work, or you could just throw a chocolate shell on everything (details in the recipe card below!)
Next up, a couple photos to show you exactly what it will look like once it’s done blending.
Can’t find silken tofu where you live? Online is always an option….OR, use regular soft tofu. Medium and higher firmnesses will NOT work but soft should do just fine.
More wonderful recipes with silken tofu:
- Velvety Vegan Chocolate Mousse with Silken Tofu
- Silken Tofu Pasta Sauce with Roasted Red Peppers
- Unbelievable Classic Vegan Mac and Cheese with Silken Tofu Sauce
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Blender Silken Tofu Peanut Butter Pudding
Looking for an easy, no cook dessert with a bit of sneaky protein? This incredibly silky peanut butter pudding is made in the blender with silken tofu so it’s naturally vegan and packs 12 grams of protein per serving!
Servings 4 servings
Equipment
-
High Speed Blender a good bullet blender should work here too
Ingredients
Silken Tofu Peanut Butter Pudding
- 14 ounce silken tofu soft tofu will work in a pinch
- ½ cup natural peanut butter
- ¼ cup maple syrup any liquid sweetener should work
- 1 ½ teaspoons vanilla extract
Topping Options
- 8 Biscoff biscuits crushed
- ¼ cup dark chocolate chips plus 1 tsp coconut oil, for a chocolate shell
Imperial – Metric
Instructions
-
Place the silken tofu, peanut butter, maple syrup and vanilla in a high speed blender. Start blending on low, slowly increase to medium and then high and blend until smooth, about 60-90 seconds total.
-
Pour into four jars or dessert cups and chill to set, about 2 hours (you can eat it right away but it will be thicker if you chill!)
-
Top as desired, with crushed cookies or make a chocolate shell: heat the chocolate chips and oil in the microwave in 15 second increments and spoon over the pudding. Place back in the fridge or freezer to chill for 15 minutes.
Blender Silken Tofu Peanut Butter Pudding
Looking for an easy, no cook dessert with a bit of sneaky protein? This incredibly silky peanut butter pudding is made in the blender with silken tofu so it’s naturally vegan and packs 12 grams of protein per serving!
Servings 4 servings
Equipment
-
High Speed Blender a good bullet blender should work here too
Ingredients
Silken Tofu Peanut Butter Pudding
- 14 ounce silken tofu soft tofu will work in a pinch
- ½ cup natural peanut butter
- ¼ cup maple syrup any liquid sweetener should work
- 1 ½ teaspoons vanilla extract
Topping Options
- 8 Biscoff biscuits crushed
- ¼ cup dark chocolate chips plus 1 tsp coconut oil, for a chocolate shell
Imperial – Metric
Instructions
-
Place the silken tofu, peanut butter, maple syrup and vanilla in a high speed blender. Start blending on low, slowly increase to medium and then high and blend until smooth, about 60-90 seconds total.
-
Pour into four jars or dessert cups and chill to set, about 2 hours (you can eat it right away but it will be thicker if you chill!)
-
Top as desired, with crushed cookies or make a chocolate shell: heat the chocolate chips and oil in the microwave in 15 second increments and spoon over the pudding. Place back in the fridge or freezer to chill for 15 minutes.
Equipment
-
High Speed Blender a good bullet blender should work here too
Ingredients
Silken Tofu Peanut Butter Pudding
- 14 ounce silken tofu soft tofu will work in a pinch
- ½ cup natural peanut butter
- ¼ cup maple syrup any liquid sweetener should work
- 1 ½ teaspoons vanilla extract
Topping Options
- 8 Biscoff biscuits crushed
- ¼ cup dark chocolate chips plus 1 tsp coconut oil, for a chocolate shell
Instructions
-
Place the silken tofu, peanut butter, maple syrup and vanilla in a high speed blender. Start blending on low, slowly increase to medium and then high and blend until smooth, about 60-90 seconds total.
-
Pour into four jars or dessert cups and chill to set, about 2 hours (you can eat it right away but it will be thicker if you chill!)
-
Top as desired, with crushed cookies or make a chocolate shell: heat the chocolate chips and oil in the microwave in 15 second increments and spoon over the pudding. Place back in the fridge or freezer to chill for 15 minutes.
The post Blender Silken Tofu Peanut Butter Pudding appeared first on Desiree Nielsen.
