CHARACTERISTICS

Silken Tofu Plant Based Desserts

Strawberry Chia Pudding

SERVINGS

6

PREPARATION

15 min

COOKING

0 min

This quick, no-cook recipe blends juicy strawberries, maple syrup, and silken Soykei tofu into a creamy, protein-rich pudding. Perfect as a snack, breakfast, or dessert—especially with a layer of melted chocolate on top!

NUTRITIONAL VALUES

Click here to see the nutrition facts table

Ingredients

Preparation

Original Recipe

Plant based Recipe

Ingredients

  • 4 cups strawberries (frozen or fresh)
  • ¾ cup chia seeds (black or white)
  • ⅓ cup maple syrup
  • 1 ½ tbsp vanilla extract
  • 1 block silken Soykei tofu

 

Topping

  • ¾ cup semi-sweet chocolate chips
  • 2 teaspoons coconut oil

Preparation

  1. In a high-speed blender, place strawberries, maple syrup, vanilla and silken Soykei tofu block. Blend until smooth.
  2. Pour the mixture over the chia seeds in a large bowl. Mix well with a spoon.
  3. Wait 10 minutes and stir again.
  4. For breakfast portions, pour into 250-500 ml (or 1-2 cup) containers; for a snack, pour into a 125 ml (or ½ cup) container.
  5. For a dessert version, place chocolate chips with coconut oil in a microwave-safe dish. Heat for 1 minute. Stir the hot mixture to help the chocolate melt. Repeat every 30 seconds until the chips are completely melted. Spread a thin layer of chocolate over the chia pudding and chill in the fridge until ready to serve.
  6. For best results and to make things easier, allow the fruit to thaw sufficiently before cooking.

Ingredients

  • 4 cups strawberries (frozen or fresh)
  • ¾ cup chia seeds (black or white)
  • ⅓ cup maple syrup
  • 1 ½ tbsp vanilla extract
  • 1 block silken Soykei tofu

Topping

  • ¾ cup vegan semi-sweet chocolate chips
  • 2 teaspoons coconut oil

Preparation

  1. In a high-speed blender, place strawberries, maple syrup, vanilla and silken Soykei tofu block. Blend until smooth.
  2. Pour the mixture over the chia seeds in a large bowl. Mix well with a spoon.
  3. Wait 10 minutes and stir again.
  4. For breakfast portions, pour into 250-500 ml (or 1-2 cup) containers; for a snack, pour into a 125 ml (or ½ cup) container.
  5. For a dessert version, place vegan chocolate chips with coconut oil in a microwave-safe dish. Heat for 1 minute. Stir the hot mixture to help the chocolate melt. Repeat every 30 seconds until the chips are completely melted. Spread a thin layer of chocolate over the chia pudding and chill in the fridge until ready to serve.
  6. For best results and to make things easier, allow the fruit to thaw sufficiently before cooking.

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Where to buy Soykei tofu