15 May 2013: Banana Tofu Chia Pudding

lunch on 15 May 2013: banana tofu chia pudding, black bean quesadillas, and strawberries
lunch on 15 May 2013: banana tofu chia pudding, black bean quesadillas, and strawberries

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.

One Reply to “15 May 2013: Banana Tofu Chia Pudding”

  1. The stars were in alignment for me when you posted the Banana Tofu Chia Pudding recipe as I had 2 overly ripe bananas I wanted to do something new with besides make muffins. A deceptively decadent desert indeed

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