I have to admit that banana tofu chia pudding is not the most beautiful thing on earth. It has, um, a certain beige-y-ness to it. But, no matter: the kiddos gobbled it up today. It could be because I crumbled some Nilla Wafers into the pudding to give it that classic banana pudding texture and flavor. But, it’s made with tofu, so I’ll call it healthy. Or at least not completely unhealthy. This lunch also has some leftover quesadilla slivers from dinner: black beans, avocado yogurt sauce, melty cheese and perhaps there’s even a little sablefish in there. The fruit today is all from the farmers market: strawberries and a single juicy cherry for the treat.
Banana Tofu Chia Pudding
- 1 package of silken tofu
- 2 ripe bananas
- 3 dates
- 1–2 tablespoons maple syrup (add sweetener to taste: if bananas are super-ripe, the pudding may be sweet enough without any added sweetener)
- 2 tablespoons almond milk
- 2 tablespoons chia seeds
Combine all ingredients—except chia seeds—in a blender. Stir in the chia seeds and let the pudding rest in the fridge overnight. If you want to turn this into a decadent dessert, make it like classic Nilla Wafer banana pudding and serve with whipped cream.