Pumpkin Pie *Pudding*

21 02 2011

Why the asterisks, you ask? Well, most puddings don’t have tofu as the main ingredient. But then again, I very rarely do what most people do!

Speaking of tofu, we have a very tenuous relationship. We want to get along, we really do. In fact, I have tried to make tofu in a few different manners over the past few months, but none of those endeavors have been particularly successful. I drain and I press, but my results are never like our favorite Teriyaki restaurant – crisp and evenly cubed. I usually have slightly mushy and inconsistently cut tofu.

But, I’m not giving up. The beauty of tofu, aside from being cheap and a relatively good source of protein, is that it pretty much takes on the flavor of whatever sauce or spices you’re using.

Which leads us to the pudding. Okay, so it’s not pudding in the traditional sense of the word. But, it does taste like pumpkin pie filling, and has a somewhat pudding-like texture, so that’s what I’m calling it!

Most of my hair-brained ideas come from something that needs to be used up. Necessity truly is the mother of all invention, I guess. The apple lentil muffins were that way, most frittatas and scrambles are that way, and, this completely surprising dessert is that way.

Yesterday I had a block of tofu that needed to be used in the next few days, and rather than cook it up for dinner, I had a crazy idea: What if I blended it up into a smooth texture? I originally thought I’d make banana pudding, but I remembered I had a couple cans of pumpkin hanging out in the pantry and my bananas were not quite ripe. And, so, pumpkin it was. A good choice!

image

Pumpkin Pie Tofu Pudding

Printer Friendly

Servings: 4 (about 1/2 cup)

Time Required: 5 minutes prep, not counting passive time to drain and press tofu

Ingredients:

  • 1 block of tofu – I used firm, but any will work
  • 1/2 cup pumpkin puree (you could use more here to match your tastes)
  • 1/4 cup skim milk
  • 3 tablespoons honey (or other liquid sweetener)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg

Note: if you have pumpkin pie spice on hand, you could use 1 teaspoon of that instead of the cinnamon, ginger and nutmeg.

Method:

  • Press tofu between a clean dishtowel for about 30 minutes, or as long as you wish (I put it in a colander and then stack a jar of something heavy like pasta sauce on it)
  • Break the tofu into 4-5 cubes
  • Add all ingredients to a professional blender or food processor, pulsing to combine
  • Once combined, blend on low for 1-2 minutes, until mixture is smooth and creamy, scraping down sides of blender/food processor if needed
  • Store in an airtight container in the refrigerator for up to five days

Nutrition:

image image
Advertisements

Actions

Information

2 responses

21 02 2011
Audrey

It seems to me that using silken tofu, or even not pressing the tofu might improve the texture a bit and make it less lumpy. Of course, you would also need less milk, but it might be something to play with.

Sounds yummy and great that it has all the added protein.

21 02 2011
Angela

That is a good idea, thanks, Audrey! I bought another block of it yesterday to try a version with more pumpkin, so I will try not pressing it this go round. My sloppy filling of the glass makes it look lumpier than it really is. 🙂 But I agree silken would be a better choice here!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




%d bloggers like this: