I had seen comments about how it’s hard to get pudding to set properly with plant based milk – so I tried it with milk AND shelf stable tofu.
The result was very thick and custardy, which I love. I’d definitely recommend it for anyone else who enjoys that sort of texture 🙂
I just used a whole pack of tofu, the pudding mix, and filled the empty tofu pack with soy milk. Blended and let set in the fridge and there you have it!
by shotgun_messiah_
12 Comments
I want to try this… But were you able to get vegan pistachio Jell-O?… Because gelatin is animal based.
I still don’t understand the recipe.
Did you use the instant pudding or the “cook and serve” pudding? Jello makes two different types
Do you cook it or just blend it all together?
I haven’t had a problem with it setting when I use less milk like the website on the box says to do. Nice addition of protien with the tofu tho
I use blended silken tofu as a creamy base for everything! It’s so good and a nice protein boost
Soooo there’s already Mori Nu pudding made for tofu….
That is brilliant! Can’t believe this never occurred to me. I make tofu mousee.
We make vanilla or banana pudding with full fat coconut milk. It has enough fat content to make it pudding-y and so yummy!
Yum! I’ve always wanted to attempt this
I literally made “soup” pudding yesterday and wanted this answer! Thank you!
I always use almond milk and I’ve never had a problem. If you go on the website though it does change the amount of milk to use. It’s not an equal substitute. I can’t remember right now off the top of my head for the regular size package, but I know for the bigger one it’s 15 oz of almond milk. And I use the kind that is shelf stable and is unsweetened. Works perfect every time.
Yum, making this