r here is asceptic tofu NOT waterpacked tofu. One brand is
Throw all your ingredients in the food processor (you might want to break up the tofu a bit) and blend till smooth.
I found some tofu stuck around the edges so scraping that down to the bottom helps.
When finished taste and add a bit of extra honey if needed.
Put tofu and liquid in a blender and blend on highest speed until completely smooth.
Measure out two cups of the tofu blend and add pudding mix; beat with an electric mixer two minutes.
Can be served immediately, but is better if chilled for an hour or so.
Run the package of tofu through the blender first to get a nice smooth consistency.
Add the pudding mix and milk, and blend on low speed (high speed if you see powdery pieces) until fully blended.
Pour into ramekins or bowls and cover with plastic wrap to prevent skin from forming, and refridgerate for at least 2 hours.
Drain the tofu and cut it into small
Open up the tofu, and drain off the water. Peel the bananas and cut them into chunks.
Cut the tofu into small cubes and place it in a blender.
Add the corn oil, water or soy milk, banana chunks, dates, vanilla and salt.
Process for 2 to 3 minutes, or until the mixture is smooth with small date flecks blended throughout.
You may have to stop the blender, and scrape down the sides a few times during blending.
Pour the pudding into 4 small 1/2-cup-sized, resealable plastic containers, or a big bowl and chill.
iscard them.
Press the tofu for 15 or 20 minutes
Combine all ingredients except slivered almonds into food processor.
(This pudding is too thick for a blender.) Stir the 1/2 cup slivered almonds into the pudding.
Spoon into individual pudding cups and chill thoroughly before serving.
Just before serving, sprinkle a few slivered almonds on top of each serving. Almonds may be toasted if desired.
Keeps 5 to 8 days in refrigerator.
Makes 4 servings.
If the tofu seems a bit watery, squeeze it lightly in a non-terry cloth towel or several layers of paper towel.
Place the tofu, sweetener and flavoring in a blender and blend until totally smooth. If you don't have a blender, push it through a fine meshed sieve or mash it up as fine as possible with a fork.
Serve cooled with optional extra syrup, honey etc. on top if you so desire.
ew minutes. Drain.
Remove tofu carefully from the box. Cut
nd empty the package of tofu into the bowl.
mash
In a blender, combine all ingredients & blend till smooth & creamy.
Pour into individual serving dishes or pudding glasses & chill overnight.
In a small pot, combine sugar and water. Bring to a boil and cook until sugar is dissolved. Let cool for a few minutes.
In a blender, combine syrup, tofu, melted chocolate, vanilla, cinnamon and chili powder. Puree until completely smooth (scrape down sides of container with a rubber spatula if necessary).
Divide into 4-6 serving bowls and refrigerate at least 30 minutes. Garnish with chocolate shavings if desired.
Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand.
In a smaller bowl, cream together softened 8 ounce cream cheese, butter, and powdered sugar.
In another larger bowl, mix pudding with milk.
Add pudding mixture to the cream cheese mixture.
Fold in all of the Cool Whip.
Layer into bucket in this order: sand, pudding, sand, pudding, etc.
Notes:
Allow to chill in fridge at least 1 hour before serving.
Mix pudding, milk, Cool Whip and Eagle Brand milk together in a large bowl.
Layer pudding, bananas and crushed wafers.
Press the tofu as per the instruction in the recipe description. Preheat the
teel blade.
Add the tofu and process until smooth.
he cake).
Prepare the pudding mix as directed with the
arge freezer bag, place the tofu. Squeeze out as much air
Cut tofu into 1 inch cubes.
in a large skillet, sautee onions and garlic in olive oil until onions turn clear, about 3-5 minutes.
Add the tofu, ginger, cayenne and broccoli to the pan and continue to cook until broccoli is done, another 6-8 minutes.
In a separate small bowl, mix together the corn starch, soy sauce and water, then add this mixture to the broccoli and tofu. Cook until sauce thickens, then remove from heat. Serve over rice or whole grains and enjoy!