To celebrate October as National Breast Cancer Awareness Month, The Soyfoods Council is challenging Recipe Redux to inspire family, friends, and readers to add more soy foods to their diet by creating recipes using one of the most versatile soy foods available–tofu!

It’s easy to find tofu at almost any grocery store these days, and not all brands will taste the same. But one thing that’s good about tofu is that it can easily take on the flavor of sauces and spices, making it a versatile ingredient for almost any dish you wish to make.

Today I’m going to share a pudding recipe that uses not one, but three healthy ingredients: tofu, pumpkin, and coconut. Here’s a little background information so you know this dessert not only tastes good, but is good for you, too!

A Little Tofu Goes a Long Way. A 4-ounce serving is a good source of calcium (40% of your daily needs), protein (9 grams along with that calcium), and iron (nearly 34% of your daily requirements taken care of). As a cancer-preventing food, tofu contains selenium, an important mineral necessary in helping to create your body’s own cancer-fighting antioxidants.

It’s the Great Pumpkin! Sure pumpkin pie is great, but did you know you can eat pumpkin raw, too? Reap the most of the nutritional benefits by using a vegetable peeler and slicing it thin. Enjoy it in a crunchy salad with a spicy Thai peanut sauce or use in place of cooked noodles with your favorite pasta sauce. It’s a great source of Vitamin A and other powerful anti-oxidants. It’s low in calories, high in fiber, and even if you use the canned stuff or roast a whole gourd, cooked pumpkin will still be a good source of nutrition.

I’m Coo Coo for Coconut! Coconut is often thought to be a cholesterol-laden food that’s bad for your health. Although high in fat (about 50 calories per tablespoon), coconut cream and coconut oil contains saturated fats with a different composition from that of animal fats, which are difficult for your body to metabolize. The medium-chain fatty acids of coconut are metabolized much more easily and can also help your immune system by staving of viruses, plus its anti-carcinogenic properties help fight cancer. Be sure you use a VIRGIN coconut product, as these contain the healthy fats. Unhealthy coconut oil has been chemically treated and loaded with artificial hydrogenated oils.

Why tofu in pudding? Puddings are usually made with milk, sugar, eggs, and cooked until it’s nice and thick. Using tofu instead of milk is great for people who are lactose intolerant or sensitive to dairy (like me!) or would prefer to cook vegan-style. This recipe is not only dairy-free, vegan, and gluten-free, but there is absolutely NO cooking involved! The boxed silken tofu blends easily, especially with the canned pumpkin. But instead of just making a holiday pumpkin pie-flavored pudding, I wanted something else to compliment the warm spices. Blending in coconut cream brought out a fresh, creamy flavor. Making a separate chocolate pudding made it more indulgent, and went perfectly with the warm pumpkin pie spices. Topping it with toasted coconut deepened the flavor and gave a nice crunch to the smooth, creamy texture.

The verdict: I gave my husband a big cup of chocolate and pumpkin-coconut pudding, waiting to see how he liked it. After a few spoonfuls and a “mm, good!” I asked him what he thought of it. He said it reminded him of a Christmas dessert (he’s originally from Germany, where they have lots of delicious spiced cookies around the holidays.) I told him it must be the pumpkin pie spice, and ginger, and Chinese five spice. I told him it was made of pumpkin and tofu, and he said “mm…s’good,” and ate the rest. Good enough for me!

Chocolate Pumpkin-Coconut Pudding

Chocolate and Pumpkin-Coconut Pudding

This dessert takes less than ten minutes to prepare. Though it tastes good as soon as you’re done, give it a couple of hours in the fridge before you dish out this heart-healthy dessert to your guests.

Serves 6, appx. 3/4 cup serving each

Ingredients:

1 12.3 oz. box Mori-Nu Silken Lite Tofu, Firm
1 15 oz. can pumpkin pie filling (no sugar added)
1/3 cup plus 1 tablespoon light agave syrup
1 tablespoon pumpkin pie spice
1/4 teaspoon ground ginger
1/8 teaspoon Chinese Five Spice (optional)
1/4 cup coconut flour
1/4 – 1/3 cup coconut cream (Put a can of coconut milk in refrigerator for 1-2 days. Open, scoop out coconut cream from top of can. Native Forest Organic Coconut Milk is an EXCELLENT tasting brand!)
1 1/2 tablespoon unsweetened cocoa powder

Toppings:

1/3 cup unsweetened flaked coconut
1 ripe banana (optional)
gluten-free semisweet chocolate chips (optional)

Directions:

In a blender, combine tofu and pumpkin pie filling on medium speed until well-blended, stopping and scraping down sides with spatula as needed. Add 1/3 cup agave syrup (reserve the 1 tablespoon for later),  spices, and coconut flour. Blend until well combined. If too thick, pour into a mixing bowl and stir vigorously with a wire whisk for a minute or two until thoroughly combined.

CHOCOLATE PUDDING: Scoop half of mixture into a small mixing bowl. With a wire whisk, stir in cocoa powder and agave syrup, mixing well.
PUMPKIN COCONUT PUDDING: To the other half of mixture, add 1/4 – 1/3 cup coconut cream and beat with a whisk until incorporated. Add more if you want a stronger coconut flavor. Cover both bowls with plastic wrap and chill for at least 1 hour to firm up.

PREPARE TOPPINGS: Before serving, toast unsweetened flaked coconut in a skillet over medium heat until golden, stirring every so often to prevent burning. Remove from heat and let cool. Thinly slice bananas, and have about 1/4 cup chocolate chips handy for decorating. Remove puddings from refrigerator.

Set out six serving dishes. Starting with chocolate or pumpkin-coconut pudding, layer pudding alternately with toppings, finishing with a sprinkle of toasted coconut. Serve immediately and enjoy!

Have it your way: chocolate chips, bananas, toasted coconut–or all three!

Disclosure: by posting this recipe I am entering a recipe contest sponsored by The Soyfoods Council and am eligible to win prizes associated with the contest. I was not compensated for my time.

Be sure to check out the other tofu-riffic recipes at The Recipe Redux: http://teaspooncomm.com/teaspoonofspice/2012/10/grilled-tofu-blt-sandwich-giveaway/.



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