Sun-kissed blueberries, silky tofu, and fragrant edible lavender team up to make a bowl of flavourful nutrition to breathe new life into your breakfast routine. You can even add a few spoonfuls of muesli to the topping for a more substantial meal. The pudding also works as a healthy dessert or even a post-workout recovery snack. Culinary lavender is typically cultivated from Lavandula angustifolia plants and has a lot less oil than the aromatic lavender used in perfumes or soaps, which you should not use in recipes.
Soft tofu explained
Silken (soft) tofu is made when soymilk is coagulated without curdling the milk, and the tofu is left unpressed so it retains high amounts of moisture and has a “silky” texture. Blend silken/soft tofu into smoothies, puddings, and creamy salad dressings such as vegan Caesar or ranch.
Floral Breakfast Blueberry Pudding Bowl
Ingredients
- 1 - 10 1/2 oz (300 g) package soft (silken) tofu
- 2 cups (500 mL) blueberries, plus more for garnish
- 1/2 cup (125 mL) unflavoured plant-based milk
- 2 Tbsp (30 mL) maple syrup
- 2 tsp (10 mL) orange zest
- 1/2 tsp (2 mL) dried culinary lavender
- 1/4 tsp (1 mL) almond extract
- 1/8 tsp (0.5 mL) sea salt
- 3 Tbsp (45 mL) chia seeds
- 1/3 cup (80 mL) sliced raw almonds
- 1/3 cup (80 mL) sliced mint
Nutrition
Per serving:
- calories225
- protein9 g
- total fat11 g
- sat. fat1 g
- total carbohydrates27 g
- sugars16 g
- fibre8 g
- sodium113 mg
Directions
01
In blender container, place tofu, blueberries, plant-based milk, maple syrup, orange zest, lavender, almond extract, and salt, and blend until smooth. Transfer to container and stir in chia seeds. Chill for at least 2 hours to thicken.
02
Place pudding in serving bowls and top with almonds, mint, and extra blueberries for garnish.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
