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!
Table of contents
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
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.
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.
This will keep in the fridge for about 3-4 days.
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.
Yes this recipe is 100% gluten free.
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.
Most definitely! You can serve yourself a larger portion to enjoy for breakie and top with your favourite toppings.
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)
- 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
- 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.
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.
This has been on my list for awhile as the ingredient list intrigued me. It is delicious! But I wouldn’t call it a quick and easy recipe, as I had to get out my blender, a sauce pan, and my instapot, but it was worth it! Thanks for the creative recipe 🙂
RD stamp of approval. Delicious and company loved it.
If I omit the maple syrup, do you think it would be appropriate for blw? I have a 7 month old.
Abbey Sharp says
Yes it should work!
Can you use firm tofu for this recipe?
Hi Abbey, really looking forward to making this for myself & my daughter. Can you freeze this at all? Thank you.
Abbey Sharp says
Yes you can!
This was AMAZING!!!!! My only question – how large would you consider one serving? 1/2 cup? A whole cup? Thank you for sharing it with us!
Abbey Sharp says
About one cup for a meal, and 1/2 cup for a snack.