Cacao Tofu Pudding
This recipe is part of this month series of #RamadanRecipes
This is one of my go-to recipes when I have a long day ahead of me and need something very filling, which makes it perfect for suhoor! It's also perfect to pack to work or school in a mason jar layered with granola or rawnola.
Even if you strongly dislike tofu, I suggest that you give this recipe a try. You can't taste the tofu at all. It's only there for the creamy texture. But if you're allergic to soy then substitute the tofu for a can of coconut cream.
Cacao Tofu Pudding
Ingredients:
- 1 package (350 grams) extra-firm silken tofu
- 7 soft dates (I used khalas dates)
- 1/4 cup almond milk
- 2 tbsp cacao powder
- optional: cinnamon, cardamom, and ginger.
Steps:
- In a food processor or a Vitamix, mix all the ingredients together
- Let it chill in the fridge for a few minutes if needed
- Layer with coconut rawnola or shredded coconut