Years ago when I first went vegan I made several failed attempts at vegan pudding using almond milk and those little boxes of pudding powder. I mostly got pudding soup.
I hadn't thought about that in a long time, but apparently my subconscious was still holding onto it.
Silken tofu has a texture not unlike soft cooked eggs. This is what gives the pudding its body and the creamy texture you'd expect. Because tofu is literally tasteless the other flavors are able to shine.
I was going to do chocolate pudding, but alas, no cocoa powder and no sugar on hand. That's when the second inspiration struck. I had just bought double stuff classic Oreos. Any good vegan knows Oreos are egg and dairy free.
I separated the chocolate disks and scraped out the filling and I was well on my way.
7 Oreos worth of chocolate wafers (14)
6 ounces silken firm tofu
Half of a 1/3 cup almond milk - I just eyeballed it in the measuring cup
1/4 tsp salt
This amount makes two small puddings. Double everything for 4 puddings.
Blitz Oreo wafers in a food processor until you have crumbs. Add milk, tofu and salt. Pulse again until a puddling texture is achieved.
Transfer to serving cups or glasses. Cover with plastic wrap and chill in the fridge at least 20 minutes.
Save the Oreo creme and you can make a nice topping for your pudding.
Whisk the leftover creme in a small bowl over a small pot of boiling water. Add 1 tbl almond milk, 1/4 tsp salt, 1 tbl prepared coffee (optional) and 1 tbl peanut butter. Whisk until an emulsified liquid is formed. Pour into a container and cover with plastic wrap. Chill until semi firm.
If you don't want to add the coffee you can use the same amount of additional almond milk.
The pudding is rich, creamy and delicious. And so easy to make.
I gave some of my tofu pudding to an omnivore and they thought it was traditional pudding. When I revealed it was tofu pudding they kept right on eating it until it was all gone.
Down the road... tofu ice cream.