Growing up in a Chinese-American household, tofu pudding was our go-to comfort dessert. My grandmother made it every Sunday morning, and the whole family would gather around waiting for it to set. I always thought it was some complicated recipe that only grandma could master. It wasn’t until I moved away for college that I realized how wrong I was.
Turns out, making tofu pudding at home is way easier than I imagined. You don’t need any special equipment or hard-to-find ingredients – just a few basic items from your local Asian grocery store and some patience. If you can boil water and follow simple instructions, you can make this creamy dessert that reminds me of home.
Suggestions for Ingredient Substitution
Silken organic tofu can be replaced with soft regular tofu for a similar texture, though the flavor may be slightly less neutral. Alternatively, use mashed ripe avocados for a creamy, plant-based option that adds healthy fats. Adjust the sweetener if using avocados, as they have a distinct flavor.
Maple syrup can be substituted with agave nectar or honey for different sweetness profiles. Use slightly less agave or honey, as they are sweeter than maple syrup. For a sugar-free option, try stevia or monk fruit sweetener, but start with small amounts and adjust to taste.
Cocoa powder can be swapped with carob powder for a caffeine-free alternative with a similar chocolatey flavor. Use the same amount of carob powder as cocoa. For a different flavor profile, consider using matcha powder, adjusting the quantity to taste and potentially increasing the sweetener to balance its bitterness.
| Preparation Time | 10-15 minutes |
| Cooking Time | 0 minutes |
| Total Time | 10-15 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-650
- Protein: 30-35 g
- Fat: 30-35 g
- Carbohydrates: 70-80 g
Ingredients
- 1 tbsp instant coffee granules (or espresso powder for richer flavor)
- 6 tbsp maple syrup
- 16 oz silken tofu (firm or extra-firm for best texture)
- 1/3 cup cocoa powder (unsweetened, 100% cacao)
- 1 pinch salt
- 2 tsp vanilla essence (I use Nielsen-Massey vanilla extract)
Step 1: Blend Ingredients
Add all of the ingredients to a food processor.
Blend on HIGH until the mixture achieves a smooth, creamy pudding-like texture.
Make sure everything is well combined to ensure a consistent flavor and smoothness throughout.
Step 2: Store the Pudding
Transfer the blended pudding into an airtight container.
Store it in the fridge where it can be kept fresh for up to four days.
It’s normal for the pudding to develop a bit of liquid on the top after the first day.
Before serving, give it a good stir to restore its creamy consistency.
