Abbey Sharp

Last Updated March 22, 2021. Published March 22, 2021 By Abbey Sharp 11 Comments

Please Don’t Tell Me I Have a Better Bond with My Breastfed Baby

I share my story about how comments about having a different bond with my breastfed baby vs my bottlefed baby caused me anxiety and mom guilt.

Abbey holding her breastfed baby while sitting outside.

Being pregnant and giving birth in a pandemic wasn’t exactly how I envisioned bringing my second (and probably last) child into this world. There were plenty of struggles and challenges related to pandemic postpartum life, but there are three major perks compared to my first.

One: I’ve received a hell of a lot fewer comments related to “baby weight”. I basically don’t leave the house, and when I do, I’m padded up pretty well in a huge winter parka, faux fur hat and mask, so you wouldn’t know me from Santa Clause on the street. As a result, there has been far less body checking than when I gave birth to my eldest where every gym visit would be accompanied by a dozen comments about how my body looked.

Two: Having no where to go, and no one to bother you at home really does foster a good environment for learning how to breastfeed. You don’t have people dropping by unannounced so you can literally just sit around with your boobs hanging out for skin to skin letting that newborn cluster feed all day long. No one is asking to hold the baby or feed the baby, it’s just you (for better or worse).

And three: We’ve gotten to spend more time together as a whole family because my hubs and I are both working from home (and this is a blessing and a huge challenge, of course).

My Postpartum Experience with E

Abbey sitting outside with Big Boy E on her lap.

This was a huge departure from my first postpartum rodeo where I left the house for a national TV segment two weeks postpartum (thank you Spanx).

If you know my story with E, you know that breastfeeding didn’t come so easily to us. E had “one of the worst” lip and tongue ties the pediatric dentist had ever seen, and as a result, even after the release, his palate prevented him from latching at all. He also had colic and literally just purple screamed for 4 months straight until his digestive system worked itself out. To top it all off, like so many first time moms, I also struggled with supply.

What our feeding routine basically looked like for the first two months was that I would attempt to feed him at the breast, he would scream and get frustrated (from low supply, and poor latch), I would then feed him on the bottle and then I would pump. It was a whole process that lasted pretty much up until it was time to do it again. Obviously this was unsustainable for me, so others in the household also started to do the feeding while I did the pumping, and after two months of fighting to breastfeed and over $1000 in lactation consultants, physio and osteo, we decided it clearly wasn’t going to work.

I made the decision to exclusively pump.

For those who haven’t breastfed or pump, know that this is NOT an easy task. Pumping is uncomfortable, it often causes blocked ducts (I had mastitis 5 times), it takes a LOT longer to get the milk out, and it requires a military like schedule. Throw in supply issues, and you’re pumping every one to two hours on the clock. For me it meant 8 pumps each day, and 3 pumps each night. Hours of my day attached to that ball and chain for 13 miserable months.

I quickly became the milk maid.

I would sit at the table with my nursing cover on making the milk that someone else got to feed my child. My husband, my nanny, my mom, dad, in-laws, friends. Literally anyone could come over, pick up my baby, stare into his eyes and enjoy the rare moment of silence and contentment in between his shrill like colicy cries.

My Postpartum Experience with O

Abbey carrying Baby O and Big Boy E outside.

Thankfully, that hasn’t been the experience with O.

After a quick tongue tie release in hospital, and few lactation consulting sessions, O was happily breastfeeding exclusively from day one. He is a happy smiley baby, barely cries, and lights up with the most sparkly blue eyes when I walk in the room. I’ve spent 24/7 with both of my kids since March 2020 and only really leave the house once a week for a few hours to pump out a few videos once a week. That has meant a lot of quality time with both O and E.

And while I’ve managed to dodge the daily body checking and comments about “baby weight” in this postpartum pandemic era, it’s been replaced with a comment even more unsettling.

“You have a very “different” bond with O than E, I’m sure it’s because you’re breastfeeding O.”

What they’re saying is a compliment. What they probably mean is:

“Wow, he’s a real mamas boy”.

“Aw, he looks at you with such desire and love.”

“So sweet, your kid adores you.”

And yes, those are all lovely things to say and to hear. And I believe those things are true.

But what does my postpartum anxiety and mom-guilt ridden brain actually hear instead?

“Your bond with E is suffering because you didn’t breastfeed him.”

“E loves daddy more than you.”

“You should have worked less and stayed home more with E like you did with O.”

I actually recall hearing a similar comment when I was in the early days with E and someone would ask about how our breastfeeding was going. While the breast-bottle-pump routine was really taking its toll on my mental health, everyone kept telling me to “keep it up, you’re doing great, it will be so nice to have that bond when you get the hang of it!”

Even though these were seemingly innocent comments, my stubborn and guilt-ridden brain interpreted as a suggestion that if I didn’t get that kid on my damn breast, I would be ruining our relationship for life. This puts moms like me (who are really struggling being the sole provider of her baby’s nourishment and comfort) under a lot of pressure to continue something that may not be what’s best for them (or babe).

Thinking back about it, I question if I made the right decision to exclusively pump, and if I should have swallowed my pride about the benefits of breastfeeding and breastmilk, and exclusively formula fed from day one. Postpartum anxiety and mom guilt is so pervasive it twists even the most well-meaning comments into devastating (largely false) beliefs. When I’m feeling tired (read: all the time), I’m particularly vulnerable to this faulty logic about success at being a mom.

So I wanted to offer myself and others an alternative narrative that is better grounded in reality than the one my sleep deprived brain can craft.

My bottle fed son absolutely adores me. He cries for me when he is upset (read: doesn’t get his way), he tells me he loves me daily, he hugs and kisses me without prompt. Not exclusively breastfeeding obviously did not “ruin” my chance at a strong bond.
I have formed a close bond with my whole family this year since we have had the benefit (and challenge) of working from home. This is all just extra quality time (and quality time can also easily be put in on evenings and weekends if I was at work out of the home). This is not determined by breastfeeding or bottle feeding.
My kids are just different from one another. O is ultimately just a happier kid, he has a “good bond” with everyone because by default, the kid just smiles. E is a sweet, emotionally aware and fun loving kid now but as a colicky newborn , basically just cried for 4 months straight.
I am glad I gave E the chance to trust others to feed him and care for him. He has always been very social and confident interacting with others, even if his primary caregivers (my husband and I) are not around. That means I can leave him at grandmas or with the aunties without a separation anxiety melt down. Winning!

I am glad health professionals are starting to be encouraged to tell mothers that “fed is best” but the dominant discourse in wellness culture is that while formula provides adequate sustenance, breastfeeding still provides a unique magical bonding experience. I hope we can start to consider the challenges that that assumption may create for struggling moms.

So I hope this blog post connects with those of you who have been made to feel (or just innately feel) guilty about how not breastfeeding will impact your relationship with your child . And for those who are bystanders in these parent-child relationships, I hope it just gives you a bit of insight into the guilt-ridden mind of a new mom and helps serve as a reminder that even well meaning comments can potentially do harm. We don’t always know what moms insecurities are and how those insecurities can be turned into real panic in the face of a seemingly innocent comment.

So if you want to compliment a mom on the bond she has with her breastfed child, I encourage you to stick to the facts. You don’t know if the relationship is because of breastfeeding. You don’t know if its because we “stayed home from work” longer with her kids. You don’t know if it’s because of anything we did “right” or “better” as a mom.

So instead, you can just say “your child loves you” and we will get it. We will appreciate the reminder without any strings attached or pressure to DO something. Because even if we decide to stop breastfeeding, or to go to work, our child won’t stop loving us. Our magical bubble won’t instantly burst.

We are their moms. They’re going to love us no matter what.

Diet for Your Blood Type – Hype or Hack?

We take a look at the research on the blood type diet to find out if eating according to your blood type is the key to improving health and lowering the risk of disease.

Most of us only think about our blood type when we’re looking to donate or receive blood. That is, until 2021 when the “Blood Type Diet” got another go as a popular weight loss trend. According to naturopathic doctor, Peter J D’Adamo, eating according to your blood type may just be the thing to improve our health and decrease our risk of disease.

D’Adamo first popularized the idea of the “blood type diet” back in 1996 with the release of his book “Eat Right for Your Type”. The diet has since continued to gain traction among celebrity wellness circles as the secret to health and longevity and is now making waves in the influencer world. But is there really a connection between your diet and your blood type? And is the blood type diet really the secret to improving our health and preventing disease? We dive into the research to find out.

What is a “Blood Type”?

If you have never donated blood before, or you have been fortunate enough to have never received a blood transfusion, then your knowledge of blood types may or may not be a bit murky since high school health class.

To summarize, everyone has a genetically determined blood type, and they fall into four categories: O, A, B, and AB. The “Rh factor” will also determine if your type is positive or negative. The main purpose of knowing your blood type is to ensure that your blood type is compatible with who you donate blood to and/or who receive blood from.

What is the Blood Type Diet?

When it comes to the blood type diet, the theory is that different blood types process foods differently and that following a specific diet can improve digestion, maintain our body weight, increase energy levels, improve mental clarity, and prevent disease. With that said, what does this mean for each blood type? Let’s break it down.

Type A – “The Cultivator”

Birds eye view of a plant-based meal for those following the type A blood type diet.

According to the blood type diet, if you have blood type A you should consume a predominately meat-free, plant-based diet. This includes consuming a variety of fruit, vegetables, legumes, and whole grains while also emphasizing organic and fresh foods.

The rationale behind following a plant-based diet for this blood type is that people with type A have “sensitive immune systems and an increased risk of developing heart disease, cancer, and diabetes”.

Type B – “The Nomad”

Birds eye view of several chicken salads as a meal option for those on the type B blood type diet.

Unlike the type A diet, type B blood types are encouraged to consume plants AND meat while also consuming small amounts of dairy. This diet, however, is less of an eating pattern and more of an arbitrary list of foods that you can and cannot eat. This includes eating green vegetables, eggs, low-fat dairy, and certain meats such as goat, lamb and rabbit. They should also avoid foods like corn, wheat, buckwheat, lentils, tomatoes, peanuts and sesame seeds. The rationale for being permitted to consume a somewhat wider variety of foods compared to the type-A diet is because B blood types have a “stronger immune system and tolerant digestive system”, meaning that they are apparently able to survive chronic diseases better than other blood types. Mmmkay.

Type O – “The Hunter”

Birds eye view of salmon on a bed of greens in a white plate as an option for those following the type O blood type diet.

Those with an O blood type are to consume a high protein diet, because according to D’Adamo these types have higher levels of stomach acid and a greater ability to digest protein and fat. They should therefore prioritize lean meat, poultry, fish, fruit and vegetables while also eating smaller amounts of grains, beans and dairy.

Type AB – “The Enigma”

A close up of a tofu salad in a bowl with edamame, cucumber, tomato, corn, and cheese for those following the AB blood type diet.

Lastly, D’Adamo recommends that AB blood types consume tofu, seafood, dairy, and green veggies. He also claims that AB types have low stomach acid and should therefore consume smaller, more frequent meals while also avoiding smoked and cured meats, caffeine, and alcohol. In addition, he also recommends that AB types benefit from food combining and should therefore avoid starches and proteins in the same meal. This will help these types to “digest and metabolize foods more efficiently”. Now, I am not going to get into a whole spiel about how problematic food combining is, but if you are interested in my evidence-based take down, you can read all about food combining right here.

What Does the Research Say?

According to D’Adamo, he wrote his book based on “decades of ongoing research”. It appears that since the release of his book over two decades ago, that this research might still be ongoing (?) as the existing research on blood type diets is well… pretty scarce. There have only been a few studies (more specifically, three), that have looked at the health impacts of eating for your blood type. So, let’s take a closer look at the results.

Study #1

A 2013 systematic review looked at 16 studies to determine whether adhering to a specific diet according to blood type can improve health and lower disease risk. Since the research in this area is very limited, only one out of the 16 studies identified met the study’s selection criteria. This study compared changes in cholesterol between different blood types in response to a low-fat diet.

While the study outcomes did show improvements in cholesterol levels according to blood types, it’s important to mention that this study did not characterize their group by the ABO blood type (which is what D’Adamo uses). Rather, they categorized groups by MNS blood types which is functionally different from ABO.

As a result of the differences in blood type categorization, the study results did not answer the research question and therefore the authors concluded that there was no evidence suggesting that eating for your blood type is beneficial. However, there does exist evidence to suggests that certain blood types are more vulnerable to some disease. But more on that later.

Study #2

Another 2014 study with 1455 participants looked specifically at the ABO blood type diet developed by D’Adamo. This study found that those following the Type-A diet (a predominately plant-based diet) had better health outcomes. This included improvements in weight, cholesterol, and blood sugar management. However, the same health impacts were observed in an unmatched blood type group. This suggests that the health benefits of following the Type-A diet (aka plant based) are not exclusive to people with blood type A. This is something we already know! Eating more plants is healthy for everyone, not just those with Type A blood.

This study also found that those following the Type-O diet (a high protein diet) had lower triglyceride levels. However, the researchers concluded that this improvement in triglyceride levels was not related to the person’s blood type, specifically. Rather, it was a result of the low carb nature of the diet which has been shown to lower triglyceride levels. Meaning, whether or not someone has blood type O or any other blood type, their triglycerides levels will likely decrease by following a low carb diet.

Overall, the study concluded that the majority of individuals would benefit from the Type-A diet regardless of their blood type, as the health benefits of consuming a predominately plant-based diet are well documented. The same can be said about following the low carb Type-O diet and its effect on triglyceride levels. Therefore, the positive health impacts observed in this research study were unrelated to blood type and had more to do with the quality of the diet in general.

Study #3

Lastly, a more recent 2020 randomized control trial looked at 244 overweight individuals to determine whether the effects of a low-fat plant-based diet on specific health outcomes (including body weight, cholesterol, and blood sugar) was associated with blood type. All participants were assigned the same diet, regardless of blood type. The dietary intervention was similar to the diet that D’Adamo recommends for blood type A and recommends against for blood type O.

The researchers found that an individual’s blood type made no difference in their health outcomes when adhering to a plant-based diet. Similar to the second study mentioned, this study concluded that plant-based diets are equally beneficial for most individuals, regardless of their blood type. This is especially true when it comes to heart health and weight loss. This study also found no evidence to suggest that high-protein diets are beneficial for one blood type over another.

Is There a Link Between Blood Type and Disease Risk?

A picture of a heart hanging from a string.

While there is no current research to suggest that certain blood type groups will benefit from specific diets (although, D’Adamo’s research is still “on going” so the verdict may still be out on that front) – there does exist some research to suggest that certain blood types may make individuals more or less susceptible to some diseases.

Most of the research in this area has looked at the link between blood types and heart disease. For instance, several studies suggest that individuals with any blood type other than O (that is type A, B, or AB) have an increased risk of coronary heart disease, with one study showing that these groups are 11% more likely to develop heart disease compared to O blood types. Similarly, another study found that individuals with blood type O have a 15% reduced risk of coronary artery disease compared to other blood types. Moreover, some evidence suggests that individuals with blood type A tend to have higher cholesterol compared to other groups.

While type O may be seemingly fare better when it comes to heart disease, other research has shown that type O blood types have an increased risk of developing type 2 diabetes compared to blood type B.

With all of this in consideration, while we know that there IS a link between diet and heart health, we ALSO know that there are many risk factors for heart disease that go beyond your blood type. So, for example, if you have an O blood type but you also smoke, have a sedentary lifestyle, don’t manage your stress, consume alcohol in excess, and you don’t eat a heart healthy diet – these risk factors can increase the likelihood of developing heart disease regardless of your blood type.

Therefore, it is important to focus on healthy behaviours throughout the lifespan rather than looking at your blood type or anything else you can’t control as a sole indicator of health (because it certainly is not). On that note, if you are interested in more information on my top tips for eating a heart healthy diet, you can check out my blog post.

What’s the Deal with Lectins?

Three wooden spoons with a variety of dry beans.

Now, before we put the blood type diet to bed, there is one last point of contention that we need to touch on and that’s lectins. According to D’Adamo, when we consume foods containing lectins, a chemical reaction occurs in the blood that causes blood cells to clump together which can lead to “hormonal disruptions”. D’Adamo claims that certain people with different blood types will react differently to particular foods and their lectins, which has informed some of his dietary recommendations.

However, there is no research to date to suggest that lectins affect people in specific blood groups differently. In fact, research has shown that lectins do not cause any “clumping” of the blood like D’Adamo suggests.

Lectins (which are found in many foods such as grains, nuts, seeds, and legumes) have gained a pretty bed rep because they are an “anti-nutrient” – meaning, they can interfere with the digestion and absorption of nutrients in the body. However, the benefits of consuming lectin-containing foods far outweigh any potential adverse effect on our health. In fact, approximately 30% of our food is considered to have lectins, many of which are wholesome plant-based foods that are rich in antioxidants, fibre, vitamins and minerals.

Therefore, eliminating a whole class of healthy and beneficial foods while following the blood type diet is not necessary. Especially when these recommendations are based on “theory” without any strong evidence to back up these claims. If you want to learn more about anti-nutrients and lectins, you can read all about it in my blog posts on anti-nutrients and lectins.

Pros and Cons on the Blood Type Diet

Now that we have covered what the blood type diet looks like and what the existing research has to say, what are the main takeaways from this diet? Let’s break down the pros and cons.

Pros

Despite the arbitrary dietary restrictions on the blood type diet, each diet is low in processed foods and added sugars, while also prioritizing lean proteins, fruits, and vegetables. As previously mentioned, the majority of individuals would benefit from following the plant-based diet suggested for the type-A groups.

In addition, one might naturally lose weight following the blood type diet. However, weight loss outcomes would likely not be significantly different from any other calorically restrictive diet.

Cons

In addition to the lack of research backing the blood type diet, the dietary recommendations are not very cost effective as D’Adamo recommends a lot of specialty and organic foods on the diet.

The dietary recommendations are also very specific and inflexible as they don’t really allow for personal taste preferences. For instance – someone on the AB-type diet who is lactose-intolerant and dislikes seafood is pretty much sh*t outta luck with tofu as their only source of protein (which also sounds incredibly boring).

Moreover, the blood type diet gives no consideration to health conditions and only makes recommendations based on a persons blood type. For instance, if an individual has diabetes, IBS, or lactose intolerance, their specific blood type diet would not be tailored to their condition and it may or may not be more restrictive as a result.

Most importantly, there is a serious lack of evidence to suggest that there is any benefit to eating according to your blood type. So, it is better to find a flexible and sustainable way of eating that works for you and your needs, rather than living your life according to a random list of foods you can and cannot eat.

Bottom Line

Overall, the current claims behind the blood type diet are based on theory and not so much on strong evidence. Therefore, more research is definitely needed to better understand any potential benefits of the blood type diet. While it is definitely possible for individuals to experience some health benefits from following select blood type diets (namely the type-A plant-based diet), current research suggests that this more so has to do with the quality of the diet itself rather than an individual’s blood type. With that said, I wouldn’t go rushing to find out your blood type or buy D’Adamo’s book so that you can follow a bogus set of eating rules.

Written by Giselle Segovia RD MHSc

Tofu Nuggets (Healthy, Vegan & Kid Friendly)

These Vegan Baked Tofu Nuggets are the perfect meat-free nugget for baby led weaning (BLW), picky toddlers and kids who LOVE the dip their food in sweet sauce 😉

Plate of tofu nuggets made with oatmeal with a sweet and sour sauce in a red ramekin.

I am always on the hunt for a good plant-based meal that I can share with my kiddos, and now that I am back on the baby led weaning train with my youngest son – it felt like we were due for some tasty vegan tofu nuggets that mama can enjoy as well!

I’ve made chicken nuggets before (and my kid LOVED those). I’ve also made everything bagel tofu nuggets for the grown ups who are OBSESSED with everything but the bagel spice like me. But these tofu nuggets are just PERFECTION and a must for any and all nugget lovers.

Why This Recipe Works
Key Ingredients
How to Make This Recipe
Expert Tips
Recipe FAQ
More Recipes You Might Like

Why This Recipe Works

If you love a good dippable nugget, then you have come to the right place because I guarantee that these baked tofu nuggets are about to be on heavy rotation in your household! Here are a few more reasons why this recipe is the bomb.com:

Baked not fried
Crispy on the outside, and tender on the inside
Toddler friendly
Great for baby led weaning
Plant based
Nutrition packed (high in protein and fibre!)
Requires less than 10 ingredients!

Key Ingredients

Flat lay image of recipe ingredients including oats, tofu, flour, soy milk, flaxseed, paprika, onion powder, garlic powder, and pepper.

Extra firm Tofu– If you’re not used to working with a lot of tofu, it’s really important that you SQUEEZE the excess liquid out. That means pressing the tofu on a baking sheet lined with towels and putting heavy items on top to get some of the excess moisture out. I also like to rip the tofu into pieces rather than cut them into cubes to make them look even more like REAL chicken nuggets.

Quick Cooking Oats – This is what adds a nice textural crunch on the outside along with some spices. If you only have rolled or old fashioned oats, you can give them a pulse in the food processor until they’ve been broken up a bit.

Ground Flax– This is your “egg”. By mixing the flax with the soy milk, and the flour, you’ll get a thick sticky paste that is perfect for adhering the oats.

Soy milk- You can swap in whatever your favourite non-dairy milk is but I prefer the thickness of soy milk over almond milk.

Oil in an oil atomizer- I do prefer to put my own olive oil into an oil atomizer since then you get a nice even coating of oil and you avoid some of the propellants and less quality oil in nonstick spray.

How to Make This Recipe

Three side by side images showing how to break up tofu into nugget shapes, and how to prepare the wet batter.

Step 1: Break the tofu pieces into rough nugget size (about an inch each), place them on a baking sheet lined with a kitchen towel. Top with another towel, and press down with heavy items. Allow to sit for 15-20 minutes.

Step 2: In a small bowl, whisk together all of the wet ingredients for the batter.

Step 3: Allow the mixture to sit for at least 10 minutes.

Two side by side images showing how to prepare the dry batter and the prepared baking sheet prior to being heated in the oven.

Step 4: In another bowl, mix together the oats, garlic powder, onion powder, paprika, pepper and salt.

Step 5: Dunk the tofu piece into the wet batter, then the dry oats, and transfer to the pre-heated baking sheet. Continue with the remaining tofu, then spray the tofu pieces with oil lightly. Bake for 12-14 minutes, then flip the tofu and spray again with oil. Bake for an additional 10-12 minutes more, until browned and crispy. Immediately sprinkle generously with fleur de sel.

Expert Tips

If you want your nuggets to get crispy without frying them, you HAVE to get that moisture out by pressing it out with heavy objects and towels (or paper towel). Do not skip that step.

You also will want to make sure not to overcrowd the baking sheet. Make sure there is at least 1/4″ between pieces and if you need to separate the tofu nuggets into two baking sheets, it may be worth it.

Also, preheat your baking sheet IN THE OVEN. Yes, I know that sounds strange but I like to get it hot so the second you put those nuggets on, the bottom doesn’t get soggy while the tops get crispy.

Recipe FAQ

How long will these last in the fridge?

These will be good for about 4 days in the fridge. To reheat, I would pop them into a 400 F oven for about 10 minutes until hot and crispy again.

Can I freeze these nuggets?

Yes, it’s very easy to freeze these. I would recommend allowing them to cool fully, then transferring them to a baking sheet lined with parchment paper and freezing for an hour until solid. Then I would pop them in a freezer bag for up to 4 months.

What are some good dips I can serve with these nuggets for my toddlers and babies?

We love dips in my house and my son LOVES to dip all of his nuggets and veggies into something. For those who like a classic, my no sugar added ketchup is a HUGE hit. And if you want to try some other combinations that are super toddler and kid friendly for these baked tofu nuggets, check out this post here.

What should I serve with these nuggets?

If you’re serving these as a meal for your family, some potatoes (mashed or boiled white or sweet) would be great, along with some steamed broccoli or green beans for an easy veg option. Or you can try some of these recipes.

Birds eye view of tofu nuggets on a white plate with a dipping sauce with baking sheet in the background.

More Recipes You Might Like

We are huge nugget lovers in my house, so here are some more of my favourites!

What are some of your favourite meals for meatless Monday? Leave me a comment below!

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4.78 from 9 votes

Tofu Nuggets (Healthy, Vegan & Kid Friendly)

These Vegan Baked Tofu Nuggets are the perfect meat-free nugget for baby led weaning (BLW), picky toddlers and kids who LOVE the dip their food in sweet sauce 😉

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Lunch

Cuisine: American

Servings:

Calories: 197kcal

Author: Abbey Sharp

Ingredients

Wet batter:

1 1/2 cups soy milk
6 tbsp whole wheat flour
¼ cup ground flax
1/2 tsp fine salt optional for babies
1/2 tsp pepper optional for babies

Coating:

2 cup quick cooking oats
2 tsp garlic powder
2 tsp onion powder
2 tsp paprika
1/2 tsp pepper
Fleur de sel on top optional
1 pack extra firm tofu
Oil in an oil atomizer for spraying

Instructions

Break the tofu pieces into rough nugget size (about an inch each), place them on a baking sheet lined with a kitchen towel. Top with another towel, and press down with heavy items. Allow to sit for 15-20 minutes.
Preheat the oven to 425° and place a baking sheet in the oven to preheat.
In a small bowl, whisk together all of the wet ingredients for the batter. Allow the mixture to sit for at least 10 minutes.
In another bowl, together the oats, garlic powder, onion powder, paprika, pepper and salt.
Remove the baking sheet and grease with olive oil.
Dunk the tofu piece into the wet batter, then the dry oats, and transfer to the pre-heated baking sheet. Continue with the remaining tofu, then spray the tofu pieces with oil lightly.
Bake for 12-14 minutes, then flip the tofu and spray again with oil.
Bake for an additional 10-12 minutes more, until browned and crispy. Immediately sprinkle generously with fleur de sel.
Serve with your favourite sauce for dipping.

Notes

If you want your nuggets to get crispy without frying them, you HAVE to get that moisture out by pressing it out with heavy objects and towels. Do not skip that step.

Also, preheat your baking sheet IN THE OVEN. Yes, I know that sounds strange but I like to get it hot so the second you put those nuggets on, the bottom doesn’t get soggy while the tops get crispy.

Nutrition

Did you enjoy this baked tofu nuggets? Leave me a comment below with your thoughts!

Abbey Sharp

www.abbeyskitchen.com/about-abbey/

Last Updated March 9, 2021. Published March 10, 2021 By Abbey Sharp 11 Comments

Tofu Pudding with Sweet Potato (Vegan)

This vegan tofu pudding with sweet potato makes for a healthy and delicious snack, breakfast or dessert! It is super easy to prepare and requires less than 10 ingredients.

Close up of sweet potato tofu pudding in glass jars topped with raspberries, yogurt and shaved chocolate.

I have never met a tofu pudding that I didn’t like. But I am truly a sucker for a pudding that is as gorgeous as it is delicious. Thats where this vegan sweet potato tofu pudding comes into play!

This tofu pudding is naturally high in protein, and is made all the more colourful and naturally sweetened from the sweet potato. This tofu pudding is also super versatile as an after school snack for kiddos, dessert, or even a loaded breakfast customized with your favourite toppings!

Why This Recipe Works
Key Ingredients
How To Make This Recipe
Expert Tips
Recipe FAQs
More Recipes Like This

Why This Recipe Works

If you love the creamy texture of a good pudding, then you absolutely have to try this vegan version! But if you need a little more convincing, here are a few more reasons why you absolutely NEED to try this tofu pudding.

100% plant based
Requires less than 10 ingredients
Super easy to prepare
Tastes like a dream!
Perfect as a healthy snack or dessert

Key Ingredients

Flat lay image of portioned recipe ingredients including maple syrup, cinnamon, cornstarch, sweet potato, tofu, milk, and vanilla.

Plant Milk – This recipe is pretty flexible when it comes to what plant-based milk you choose to use. However, we personally prefer to use either almond or oat milk as it yields a smoother consistency.

Sweet Potato – This not only adds a nutrition boost to the tofu pudding, but it is also responsible for the gorgeous orange colour that will make you fall head over heels for this recipe!

Silken Tofu – This ingredient is key to preparing a super smooth tofu pudding! It is also very neutral in flavour which allows for the natural sweetness from the sweet potato to really stand out.

Cornstarch – We use cornstarch in this tofu pudding as a thickening agent when heating up the plant milk so that you’re not left with a super wet pudding.

How To Make This Recipe

Three side by side images showing how to prepare recipe including combining ingredients in a food processor and heating up plant milk in a pan with cornstarch.

Step 1: Place the mashed sweet potato, tofu maple syrup, cinnamon and salt in a blender.

Step 2: Blend until well combined and smooth.

Step 3: Place the almond milk or oat milk in a medium saucepan, sift in the cornstarch and add vanilla and stir till it well combined with no lumps.

Three side by side images showing how to prepare dessert mixture.

Step 4: Bring this mixture to medium heat stir continuously until the mixture thickens. This should take about 5-10 minutes. When the cornstarch coats the back of the spoon it is done.

Step 5: Slowly add the tofu sweet potato mixture to the saucepan and stir until well combined. Store in the fridge for at least an hour to set.

Step 6: Top with vegan whipped topping, vegan yogurt, shaved dark chocolate, raspberries or pomegranate.

Expert Tips

When it comes to cooking the sweet potato, we recommend boiling, steaming or pressure cooking without any added seasoning. The sweet potato is sweet enough as is and will later be combined with other flavour enhancers like vanilla, maple syrup, and cinnamon. While you can certainly roast the sweet potato if you want to, the browning might alter the flavour slightly.

It is also ideal to mix in the cornstarch before you heat the non dairy milk, this will ensure there are no clumps. However, if the pudding ends up clumping up, strain it before storing in the fridge.

Recipe FAQs

How long can I store this in the fridge?

This will keep in the fridge for about 3-4 days.

What toppings would you recommend?

We love to top this sweet potato tofu pudding with raspberries, pomegranate, vegan yogurt, and shaved chocolate. But honestly, anything goes! You can top with granola, nuts, seeds, a drizzle of maple syrup, and chopped fruit.

Is this recipe gluten free?

Yes this recipe is 100% gluten free.

Is this kid friendly?

Oh definitely! I fed this to my kiddo and it hardly stood a chance. They will LOVE the colour and smooth texture, and it is also packed with natural sweetness.

Can I serve this for breakfast?

Most definitely! You can serve yourself a larger portion to enjoy for breakie and top with your favourite toppings.

Close up of two jars of tofu pudding with one topped with yogurt, raspberries, and shaved chocolate.

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Did you enjoy this sweet potato tofu pudding? Let me know your thoughts down in the comments!

Print Recipe

5 from 8 votes

Tofu Pudding with Sweet Potato (Vegan)

This vegan tofu pudding with sweet potato makes for a healthy and delicious snack, breakfast or dessert! It is super easy to prepare and requires less than 10 ingredients.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Dessert, Snack

Cuisine: American

Diet: Vegan

Servings: – 6

Calories: 93kcal

Author: Abbey Sharp