Yes, I have heard it all before...you don't like tofu.
In fact, I don't think I have met anyone who has declared a love for tofu. But, here's the thing...I like tofu. So I am gonna make things with it.
When I still lived in the snowy regions of Canada, I used silken tofu as the cream base in chowders. No one was any wiser that my creamy soups were not made with milk or cream. Later, I attempted working tofu into vegetable based gyozas; they went over well and no one objected to the tofu that was delicately incorporated in the mushroom, chive, and green onion dumplings. Still though, I didn't have anyone in the family cheering at my tofu offerings.
As time has marched on, my kids began to welcome the tofu 'cheese' that was in their miso soup ~instead of leaving at the bottom of the bowl; so I felt it time to try a sweeter tactic to get them to endorse a broader range of tofu concoctions. An easy lunch box chocolate tofu pudding pot was first successful lunch box dessert. These went over really well and are a regular rotation on the lunch box menu for school. I whiz these babies up the night before and fill small plastic containers with sweet chocolatety tofu goodness and it it can keep up with the school lunch desserts for over a week.
After a minor battle over who ate more than their fair share of the last batch of pudding pots, I have made a vanilla version for my darlings this week. It containers real vanilla bean which might seem a little over the top but I guarantee it is worth it. I can buy vanilla bean paste in the grocery stores here and a little goes a long way. Don't use the alcohol based vanilla as it imparts a bitter taste in the custard that isn't very nice.
I won't bother to provide a printable recipe for this recipe as it has so few ingredients that I think most people can remember it. So you don't like tofu, you say? I suggest you give this vanilla bean custard a try and see if I can change your mind.
- 500-600 grams of silken tofu
- 1/3 cup pure maple syrup
- 1 tsp. vanilla bean paste or the paste of 1 vanilla bean
- 1/2 tsp. pink salt
- 3 Tbsps. refined coconut oil
Combine all the ingredients in a high speed blender and blend until smooth. Pour into individual sized portions and refrigerate. The custard should keep for approximately 7 days.
