Servings: 4


This delicious pudding is usually made with a rich drained yogurt. This lighter version uses silken tofu and lemon juice for a smooth, rich-tasting and tangy dessert that has amazed some friends who are devotees of good Indian cuisine. You have some lee-way with the sugar content in this recipe. (NOTE: When I first developed this recipe, it was impossible to obtain a good vegan yogurt like WholeSoy, which is creamy and tangy. If you prefer to use WholeSoy plain yogurt, you can drain it in cheesecloth or a jellybag overnight until it is more of a solid mass and use that instead of the silken tofu and lemon juice.  You might not need the tahini-- if you add it with drained yogurt, do so a little at a time, tasting as you go.  I use it to add richness the silken tofu-- you may not need it with the drained soy yogurt.)


2 (12.3 oz.) boxes    extra-firm silken tofu, crumbled, drained and squeezed as directed below  

1/2 to 2/3 cup    light organic unbleached sugar OR organic powdered sugar

(An alternative to sugar would be 7 to 8 tablespoons of light agave nectar, but the puddng won't be as thick.) 

1/4 cup        lemon juice  

2 tablespoons    tahini or almond butter  

1/2 tsp        salt  

1/4 tsp        pure almond extract  

1/4 tsp        grated fresh nutmeg  

1/4 tsp        ground cardamom  

1/4 tsp        Spanish saffron soaked in  

1 tablespoon        hot nondairy milk  


4 tsp        rose water  


   grated lemon zest (preferably organic) and/or chopped toasted pistachio nuts or almonds  

   grated nutmeg  


Line a colander with clean cotton sheeting or fine cheecloth, with some over-hang. Place the colander in the sink. Crumble the silken tofu into the cloth-lined colander. Gather up the ends of the cloth and twist the cloth and squeeze to extract the water from the tofu. Twist and squeeze until you get as much liquid as possible out of the tofu. Place the squeezed tofu into a food processor.


Transfer all of the remaining ingredients to the food processor and blend until VERY smooth. Scoop it evenly into 4 decorative pudding dishes or goblets. Cover and chill for at least 2 hours. Garnish before serving.


 Nutrition Facts

Nutrition (per serving): 240.3 calories; 25% calories from fat; 6.9g total fat; 0.0mg cholesterol; 352.4mg sodium; 323.6mg potassium; 31.9g carbohydrates; 0.9g fiber; 27.2g sugar; 30.9g net carbs; 14.4g protein; 5.2 points.