30-Minute Miso Caramel Tofu Pudding

Serves 4 · 10 min prep · 10 min cook

Ingredients

• 14 oz silken tofu
• 2 tbsp white miso paste
• 1/3 cup coconut sugar
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 2 tbsp cornstarch
• 2 tbsp water
• 1/4 cup coconut cream
• 1/4 tsp flaky sea salt
• 1 tsp toasted sesame seeds

Instructions

1. 1Drain the silken tofu and pat it dry with paper towels, then break it into large chunks and place in a blender.
2. 2Add the white miso paste, coconut sugar, almond milk, and vanilla extract to the blender. Blend on high until completely smooth and creamy with no visible lumps, about 45 seconds.
3. 3Pour the blended mixture into a medium saucepan set over medium heat. Whisk constantly as it warms so the sugar dissolves evenly.
4. 4In a small bowl, stir the cornstarch with the water until a smooth slurry forms with no dry spots.
5. 5When the tofu mixture just begins to steam and tiny bubbles appear the edges, slowly stream in the cornstarch slurry while whisking vigorously.
6. 6Continue cooking and whisking for 3 to 4 minutes until the pudding thickens to a soft custard consistency that coats the back of a spoon.
7. 7Remove the pan from heat and whisk in the coconut cream until fully incorporated and glossy.
8. 8Divide the hot pudding evenly among four small ramekins or heatproof cups.
9. 9Let the ramekins cool at room temperature for 5 minutes, then transfer to the refrigerator to chill and set for at least 15 minutes.
10. 10Just before serving, sprinkle flaky sea salt and a few toasted sesame seeds over each pudding for contrast and crunch.