Pudding is a classic dessert and something I remember having often when I was little. Banana pudding with vanilla wafers stands out in particular. The stove top method of making pudding can be a little fickle and difficult.
This Banana Vanilla Silken Tofu Pudding with Cookie Crumble (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! I added a simple cookie crumble to top off this dessert. Even with making the cookie crumble the whole dessert only takes about 20 minutes to make.
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 will love this recipe
- It is easy to make and made in your blender.
- It is high in protein and lower in sugar compared to most banana pudding recipes.
- It is a perfect healthy treat.
- It is plant based, dairy free and gluten free.
What ingredients do I need for banana tofu pudding?
- bananas
- silken tofu
- coconut sugar
- vanilla extract
- coconut oil
- banana
- oat flour
- tahini
- plant milk
Substitutions
- Coconut sugar - can be subbed with any granulated sugar.
- Tahini - can be subbed with any nut butter.
Recipe Pro-Tips
If you don't want to include the cookie crumble you can leave it off or use pre made cookies!
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.
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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Banana Vanilla Silken Tofu Pudding with Cookie Crumble (vegan)
Equipment
- 1 blender
Ingredients
Pudding
- 1 block silken tofu - drained
- ⅓ cup coconut sugar
- ¼ teaspoon vanilla extract
- 1 tablespoon melted coconut oil
- 1 banana
Cookie Crumble (optional)
- ½ cup oat flour
- ¼ cup coconut sugar
- ¼ teaspoon vanilla extract
- 2 tablespoon tahini or almond butter
- 1-2 tablespoon plant milk
- +optional additional sliced bananas for topping
Instructions
- Preheat oven to 350 degrees. Mix together cookie ingredients and form one large cookie. Bake for 10-12 minutes on a lined sheet pan.
- Remove cookie from oven and let cool.
- While cookie is cooling, add all pudding ingredients to a blender and blend until smooth.
- Let pudding set for 20-30 minutes in the refrigerator. Crumble cookie on top and serve.
Seva Ruth
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!