This High Protein Silken Tofu Banana Pudding (vegan) is made in your blender with a special ingredient - tofu! You can't taste the tofu at all in this pudding but it makes this pudding super creamy and high protein!
Silken tofu is an amazing ingredient to cook with. For more silken tofu recipes try my silken tofu pasta sauce, high protein chocolate mousse with silken tofu or my sweet potato pasta with tofu.
Why you'll love this banana tofu pudding
- It is easy to make and made in your blender.
- Thanks to the tofu it is high in protein.
- Offering the perfect healthier alternative, this treat lower in sugar.
- It is plant based, dairy free and can be made gluten free.
Ingredients
- bananas
- silken tofu
- coconut sugar
- vanilla extract
- coconut oil
- banana
- graham crackers or cookies
Substitutions for high protein dairy free banana pudding
- Coconut sugar - can be subbed with any granulated sugar.
- graham crackers - feel free to use gluten free graham crackers or vanilla wafers.
Step-by-step instructions
Step 1
Blend together banana pudding.
Step 2
Layer pudding with graham crackers or cookies and bananas.
Step 3
Serve and enjoy.
Recipe Pro-Tips
I recommend using a good quality silken tofu that you like the taste of, some definitely have a chemical taste that is not pleasant. I like Nasoya or Whole Foods brand silken tofu.
I really like these simple mills graham crackers for this recipe as they are gluten free and refined sugar free.
Equipment
You need a blender for this recipe. I love my Vitamix.
FAQ
Silken tofu is much softer than regular tofu because it has a smaller concentration of soy beans.
Silken tofu is pretty flavorless. When it is blended up you do not taste it at all.
Other healthy desserts to try
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High Protein Silken Tofu Banana Pudding (vegan)
Equipment
- 1 blender
Ingredients
Pudding
- 1 16 oz block silken tofu - drained
- ⅓ cup coconut sugar
- ¼ teaspoon vanilla extract
- 1 tablespoon melted coconut oil refined or unrefined works
- 1 banana
Other ingredients
- ¼-1/2 cup crushed graham crackers or vanilla wafers
- 1-1 ½ sliced bananas
Instructions
- Add all pudding ingredients to a blender and blend until smooth.
- In a small ~10 oz jar or cup add a layer of banana and graham crackers. Fill the jar halfway with pudding and add another layer of banana and graham crackers. Top off the jar with pudding and add a few banana slices and a sprinkle of graham crackers. Repeat for the second pudding.
- Let pudding set for 20-30 minutes in the refrigerator. Serve and enjoy.
Mira says
Excited to try this recipe!
Just curious though, why add the coconut oil? I’m tempted to try without it.. 🤔
Kristi says
It helps the pudding set as it solidifies when cold. You can try it without but it may be liquidy.
lele says
Best and easiest recipe ever! I tweeked it a little and used monkfruit sugar! Omg so good!
Kristi says
Thanks Lele!
Susan says
What size blocks? How many ounces? Refined or unrefined coconut oil?
Kristi says
Hi Susan, a standard store sized ~16 oz block is what I used. The type of coconut oil you use does not matter as long as it is solid.
Angela says
This was amazing! No one would ever know. There was tofu in it.
Melody says
Hi! QQ Doesn't the coconut oil harden when you cool it?
Kristi says
It does but since it is blended in with the rest of the pudding it helps to give the pudding a firmer texture.
Angela says
I didn't have coconut oil. So I used avocado oil and it worked fabulous.
Kristi says
Thanks for letting me know!
Seva Ruth says
I adapted this recipe a bit - didn't have a banana, so I made it without that into a vanilla tofu pudding. It is so creamy and tasty. The cookie crumble I made with tahini, which gave it a strong tahini, slightly bitter flavor - I still enjoyed it, but will try it with almond or peanut butter in the future.
Overall this recipe was super fast and easy!