High-Protein Miso Caramel Tofu Pudding

In Japanese kitchens, silken tofu often becomes the base for airy chilled sweets. Blended with Greek yogurt and white miso, then crowned with maple-kissed caramel, this pudding brings savory depth to a high-protein dessert.

Serves 4 · 15 min prep · 8 min cook

Estimate for one serving

• 248 cal
• 16g protein
• 22g carbs
• 11g fat
• 3g fiber

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Ingredients

• 14 oz silken tofu
• 1 cup plain Greek yogurt
• 2 tbsp white miso paste
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 2 tbsp coconut sugar
• 1 tbsp unsalted butter
• 2 tbsp heavy cream
• 1 pinch of salt
• 1 tsp toasted sesame seeds

Instructions

1. 1Drain the silken tofu briefly on paper towels, then break it into chunks and add to a blender with the Greek yogurt.
2. 2Blend on high until completely smooth and creamy with no visible lumps, scraping down the sides once.
3. 3Add the white miso paste, maple syrup, and vanilla extract to the blender.
4. 4Blend again until the mixture is uniform, silky, and lightly savory-sweet.
5. 5Taste and adjust sweetness if needed, then divide the pudding evenly among four small serving cups or jars.
6. 6Cover and chill the cups in the refrigerator for at least 1 hour so the pudding firms slightly.
7. 7Meanwhile, make the miso caramel: melt the butter in a small saucepan over medium heat.
8. 8Stir in the coconut sugar and cook, stirring constantly, until the sugar dissolves and the mixture turns deep amber and fragrant, about 2–3 minutes.
9. 9Whisk in the heavy cream, remaining miso paste, and salt; simmer 30–60 seconds until glossy and slightly thickened, then remove from heat.
10. 10Let the caramel cool 5 minutes so it thickens further without seizing.
11. 11Spoon a thin layer of warm miso caramel over each chilled pudding cup.
12. 12Sprinkle toasted sesame seeds on top for crunch and serve immediately, or return to the fridge until ready.