Made this for the first time after feeling a bit like pudding myself after a long week of exams. Adapted from Terry Walters version from CLEAN FOOD, this is yummy for breakfast with a handful of berries and cashews.
2 1/2 cups
extra firm organic tofu
almond (or rice) milk
brown rice syrup
medjool dates, pitted and chopped
seeds of 1/2 vanilla bean
nuts and raw sugar for sprinkling
In This Recipe
Preheat the oven to 350’
Before you actually start to assemble the pudding, give yourself about hour to cook 1 ¼ cup brown rice in 2 ½ cups water ( based on package instructions).
When the rice is cooked and still warm, combine with chopped tofu and non-dairy milk in a food processor. Slowly add brown rice syrup, dates, nutmeg, cinnamon, ginger, and vanilla extract and bean seeds until pureed. Oil a 9 x 12 pan and pour in mixture. Lightly dust with cinnamon and bake in the oven for 45 minutes.
Enjoy while it’s still warm, sprinkling some raw walnuts, cinnamon, brown sugar, and even a little cold almond milk atop to send it home.
** Two days later… heated this up this morning with blackberries and almond milk, oh my. Protein perfect breakfas