Tofu Pudding with Sweet Potato (Vegan)

Medically reviewed by Abbey Sharp, Registered Dietitian (RD), BASc.

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.

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

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

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

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.

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

More Recipes Like This

If you love a good pudding recipe, you’ll LOVE these pudding recipes on the blog.

• Banana Peanut Butter Protein Pudding (Vegan)
• Peanut Butter and Jelly Chia Pudding
• Oatmeal Pudding (Vegan)
• Coconut Rice Pudding with Kiwi and Mango

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

5 from 8 votes

Print Pin Rate

CourseDessert, Snack

CuisineAmerican

DietVegan

Prep Time10 minutes minutes

Cook Time1 hour hour 10 minutes minutes

Total Time1 hour hour 20 minutes minutes

Servings5 – 6

Calories93kcal

AuthorAbbey Sharp

Ingredients

• ▢ 2 cups unsweetened plant based milk almond or oat recommended
• ▢ 1 teaspoon vanilla
• ▢ 3 tablespoons cornstarch
• ▢ 1 cup cooked mashed sweet potatoes about 2 medium or 3 small roasted sweet potatoes
• ▢ ½ cup silken tofu
• ▢ 2 tablespoon maple syrup or to taste
• ▢ 1 tsp cinnamon
• ▢ Pinch of salt

Instructions

• Place the mashed sweet potato, tofu maple syrup, cinnamon and salt in a blender and blend until well combined and smooth.
• 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. 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.
• 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.
• Top with vegan whipped topping, vegan yogurt, shaved dark chocolate, raspberries or pomegranate.

Notes

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 combine 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.

Nutrition

Calories93kcalCarbohydrates17gProtein2gFat2gSaturated Fat1gSodium147mgPotassium153mgFiber1gSugar6gVitamin A3775IUVitamin C1mgCalcium148mgIron1mg

Mention @AbbeysKitchen or tag #abbeyskitchen if you try and share this recipe!

Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.