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.
Servings 5 - 6
- 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.
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.
Calories: 93kcal | Carbohydrates: 17g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 147mg | Potassium: 153mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3775IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 1mg