Smooth Tofu Pudding

I wrote down the ingredients so I could remember their ratios.Please adjust sweetness to your liking. This recipe isn't so sweet. Recipe by CAFE703

Equipment5 X 4oz ramekinsOR4 X 6oz ramekins (with a bit left over)Adapted from - https://www.justonecookbook.com/tofu-pudding-blancmange/

Soft silken tofu pudding topped with a sweet-tart strawberry sauce. This pudding makes a delightful low caloric dessert #berrybonanzaRecipe by @justonecookbook

This is the custard pudding recipe that I always use. It makes custard pudding so delicious that I decided to upload it.It's quicker to make steamed custard pudding but the baked custard pudding is definitely more delicious. I guess it depends on your tastes though. Also the baked custard puddings tend to form less bubbles. Recipe by nyonta

This is a variation of my "Simple! Tofu No-Bake Cheesecake" recipe.When you chill these desserts, they will go a little hard. Some liquid will separate out of the tofu and settle on the top of the dessert so drain it before serving. These desserts don't keep for long so serve them on the same day or morning after.These desserts have a rich matcha flavour and you can hardly taste the tofu at all. Recipe by Miyakojika

I love user "spain"'s recipes, and I uploaded copy-cat recipes, but then I realized this was unfair, and so I made some changes.I used a whisk to mix the tofu, which didn't affect the taste, but if you use a blender, it will be even creamier. Please use brown cane sugar to add a bit of richness, since this doesn't call for heavy cream. For one 20 cm [7.9 in] diameter bowlful. Recipe by Emacchi mama

I added caramel flavor to my usual pudding.Cook the caramel to your liking. A thick burn makes for a bitter, more mature taste, while a thin one makes for a gentle, sweet taste. I made both versions, but I think that baked pudding is more delicious than steamed. Make whichever version you prefer. Recipe by nyonta

I suddenly felt like eating a sesame pudding even though I hadn't had it often.I wanted to cook this dish with ingredients I usually have on hand so I used black sesame seeds. But if you have black sesame seed paste, you can use that instead. The black sesame seed paste will give this dish a richer and stronger sesame flavour.This recipe is for kids so it might be a little bit too sweet. For those people who don't like sweets, use 2 tablespoons of sugar instead! Recipe by Tatsugon mama

When I had a craving for moist and smooth sesame pudding, I experimented to create this recipe!Step 3 is the key to success. If you just let it cool in the ice bath, it will separate as it thickens, so be sure to mix it while it is cooling. Recipe by Hani-ken.com

I wanted to make a delicious tofu pudding without heavy cream. This recipe was developed through trial and error.Soft and jiggly, this delicious pudding will melt in your mouth.Since the recipe uses artificial sweetener, there is no sugar (meaning maybe you could eat this every day)!The number of calories will differ depending on the type of tofu and soy milk you use.Choose a tofu that doesn't have a strong tofu flavour to it. You could even use a mild processed tofu. Make sure to let the gelatin fully bloom just before heating. If too much time passes, the gelatin mixture will set before it can be stirred in. If you heat it over 90℃, it will not set, so be careful. You could use either additive-free or processed soy milk, according to your preference. Recipe by vegeful

I had a craving for something light and refreshing, and this is what I came up with.Adjust the amount of lemon juice to taste. Recipe by CAFE703

I got this from a lady at work ( I tweeked it).....

My regular recipe for kabocha squash cake uses tons of butter. One time, I tried making that cake with tofu instead of butter, and it turned out quite nicely! Since then, I often make this cake when the kabocha are in season.You don't need to be too precise when measuring out the ingredients. One time I used drained yogurt when I didn't have tofu, and the resulting cake tasted nice and light. The butter is mostly for the flavor. So it's optional!! This cake is quick and easy; you won't have too many dishes to wash, either. Recipe by Sakoderiko

I've become interested in macrobiotics, but I'm not interested in following it rigidly. I just follow the principles my own way.Sesame seeds not only have vitamin E, which helps prevent aging, they also contain a super antioxidant called sesamin. Soy milk and tofu contain isoflavones, calcium and vegetable proteins. Gelatin contains collagen. So this is a perfect "beauty pudding." For 4 servings. Recipe by Asamato

This is a favourite pudding recipe of mine that my mother used to make. It really brings out the sweetness of the kabocha squash, it's so tasty! You can also leave out the caramel sauce and serve this as a snack to small children.The kabocha squash I used was grown in Japan, and is very sweet and fluffy. Please make sure to use real cream made from animal products. The fibre from the kabocha squash is difficult to get rid of, so please make sure to strain the mixture twice to get a smooth pudding. The more you chill the custard puddings, the more delicious they will be. So if you can, try and leave them to chill overnight. Recipe by masa*mizu

I got addicted to store-bought almond, and I experimented so that I could make it at hoe.You can also use non-dairy heavy cream! If you don't cook the mixture over heat until thickened during Step 3, the flour will sink to the bottom, so make sure to cook it over heat. Recipe by Shizu538

I wanted to make something that was a bit macrobiotic, healthy and delicious. Even if something is healthy, if it doesn't taste that good... it's not worth eating. Apparently beet sugar is good in macrobiotic cooking. Try reducing the sugar, or using honey, maple syrup, or cane sugar instead - sounds healthy.Even thought these puddings have no cream in them, they're really rich and delicious. They contain cocoa polyphenols, soy isoflavones, calcium, and vegetable proteins. On top of that, gelatin contains collagen! If you decrease the soy milk a tiny bit and add brandy or rum, it's really delicious. For 4 servings. Recipe by Asamato

I attempted to make a dessert that combinedwith.Since this uses low-calorie strawberries and PAL Sweet sweetener, it's safe to eat even when dieting.Rather than using heavy cream, the mousse-like tofu gives this a fluffy texture.During the time it takes to make the strawberry pudding, the tofu pudding in Step 8 will harden in the freezer.If the tofu pudding hardens a bit in the food processor when adding the strawberry sauce, there's no need to reheat it, just mix it and it will be fine. Recipe by vegeful

I wanted a thick rich milk pudding, so I added heavy cream. It's really fluffy when using only milk and heavy cream instead of water. What a milky pudding!In Step 1, if the heat is too high for boiling milk, it will boil over, so be careful.If the mixture gets too thick while letting it cool, heat the pan once more.Do not whisk too much in Step 3. For 6 pudding cups. Recipe by Muuko

I wanted to make a simple sweet with what I had in my house. I made this up over 10 years ago.Mix it together beforehand to prevent lumps. Recipe by mariybis

Tofu brownies can be modified in so may ways!It's difficult to incorporate the kabocha squash even with a blender, so add it piece by piece. If you aren't using a blender or food processor, puree the kabocha squash and add it to the tofu first to blend it in better.Try with nutmeg and brandy - it transforms this into a cake for adults.The cake tastes a lot better after it rests overnight! For loaf pan: 17 x 8 x 6 cm [6 3/4 x 3 1/4 x 2 1/4 in]. Recipe by Kontorekko

I put together a creamy and enjoyable sweet potato pudding that's great for dessert.If you use 70 g sugar, it's not too sweet. That's because I considered the sweetness of the caramel.Adjust to 80 g of sugar if your sweet potatoes aren't too sugary.The pudding will turn out to be too dense if your sweet potato is extra large. That's why I recommend you use about 250 to 300 g. Recipe by twinflower

Wigle wiggle wigglee dancing pudding ihihih silky texture like puyo pudding Yummeeeeeeyy! Happy Ramadan 😁🍮 #puyocopycat #pudding #ramadanedition

Plant-based / Vegan / Gluten freeI leaned this recipe when I was living in Okinawa, Japan. They call this pudding “Jimami Tofu”.Jimami means peanuts in Okinawan dialect.It’s sweet and full flavor of peanut.This is perfect for the summer appetizer.

I wanted to eat a creamy and delicious pudding, but heavy cream is expensive, and it has a short shelf life. So I came up with a recipe which doesn't require heavy cream.This takes no time at all to make, so it's a great snack for my kids.If you overheat the milk, the egg yolk will harden when you add it, so be careful!If you let the mixture cool down, it will go lumpy, so pour it into the cups as soon as possible.I always use the same bowl to dissolve the gelatin and beat the egg yolk to reduce dirty dishes. Recipe by Usamata

A variation of my usual method.Be sure to add the hot water when putting it in the oven.It'll result in a smooth pudding. Recipe by Rin25250

I wanted to make a dessert for one.If you do Step 4 as instructed, the pudding will have a nice smooth texture. Recipe by aki-choco.

I gave two of my soy milk pudding cups to my coworker, and she preferred this version over the other plain one. She said that it was melt-in-your-mouth creamy and soft! That's why I've posted this recipe here.It's basically made the same way with"Melt-in-your-mouth Soy Milk Pudding." For 2 large servings. Recipe by Earl-Grey

I was yearning to make this pudding. After many attempts, I was finally successful with this recipe. It's super smooth and my family loves it! So sensational.Keep your eyes on the caramel in step 4 and make sure it doesn't burn.Step 5 is really dangerous! Do it carefully.If you find water drops on the surface, put a towel in-between the frying pan and the lid. Recipe by Shoutaboo

The texture of the chilled and hardened (Maple Flavor Milk Cream) is like the pudding sold at convenience stores. I thought it would be great as a dessert and made this recipe. It was near Valentine's Day, so I made it with chocolate.At Step 1, mix well after adding the cornstarch until the lumps disappear. If there are lumps left at this point or it is not mixed enough, there will be lumps when you heat it. Continue mixing while heating. If there are some lumps, I recommend straining it to make the texture smoother. Recipe by Lesser Panda