This post comes to you today from the great state of Maine. I’m most likely on a boat without Internet. This is most likely driving me crazy…because I have a problem. I’m on a vacation, which makes me feel wonderful and guilty all at the same time. It’s my Catholic blood, it doesn’t let me relax without hints of guilt… which is probably why I’m writing this blog post from my dang phone. Again… I have a problem.
We really need to talk about this pudding. No. It can’t wait. It’s made from tofu and it’s mondo-mega good. Good like… a dude who loves fried chicken, steak, and ice cream would totally eat a whole batch without ever knowing he just ate a bunch of tofu. ย Dude proof tofu. No joke.
That good.
It’s remarkable how tremendously easy and delicious this recipe is. The only essentials are silken tofu and a food processor. The silken part is important. It creates a a smooth texture and has a mild soy flavor.
Cornmeal is a secret powerhouse in this recipe, giving the pudding just the right amount of toothsome bite.
This is where things get extra good. Granola crunch… ย it belongs on pretty much everything.
I added big coconut flakes and thyme. The herby element is the perfect compliment to the bright lemon in the pudding.
This recipe is from my new favorite cookbook. I LOVE the Sprouted Kitchen Cookbook! It lets me make pudding without eggs and milk. To make the recipe vegan, replace the honey with agave and the sugar with vegan sugar. It’s creamy and tangy with just a hint of crunch. It feels indulgent and it’s totally just tofu! Go heavy on the granola topping. It’s a treat for life!
Dairy-free Lemon Creme with Oat-Thyme Crumble
makes 4
adapted just slightly form Sprouted Kitchen Cookbook
For the Pudding:
1 (12.3-ounce) package extra-firm silken tofu
2 tablespoons fine or medium-ground cornmeal
pinch of sea salt
1/3 to 1/2 cup honey
grated zest of 1 lemon
3 tablespoons freshly squeezed lemon juice
For the Crumble:
2 tablespoons coconut oil, melted
1/4 teaspoon pure vanilla extract
1/4 cup granulated sugar
1/4 teaspoon sea salt
1/2 cup old-fashioned rolled oats
1/4 cup unsweetened coconut flakes
1 tablespoon fresh thyme leaves
Wrap the tofu between a few layers of paper towels and set aside to drain for about 10 minutes. ย In a food processor, or in a bowl with a whisk and a good amount of elbow grease, combine tofu, cornmeal, salt, honey, lemon zest and lemon juice. ย Blend until completely smooth, about 1 minute if you’re using a good processor.
Divide the mixture among four small bowl and refrigerate for at least two hours. ย This step can be done up to a day in advance.
Place a rack in the upper third of the oven and preheat oven to 350 degrees F. ย Line a small baking pan with parchment paper and set aside.
In a medium bowl, combine oats, sugar, salt, shredded coconut, and thyme leaves. ย Add melted coconut oil and vanilla extract. ย Toss to coat and moisten all of the ingredients. ย Spread in the prepared baking sheet and bake until dry, just toasted, and fragrant, about 20 minutes. ย Set aside to cook.
When you’re ready to serve, remove chilled cremes from the fridge and top generously with cooled crumble topping. ย Garnish with a few fresh thyme leaves and serve.
Puddings will last up to three days, covered in the fridge. ย You may find that water separates a bit from the prepared pudding. ย Just stir before serving.
97 Responses
where oh where to find ‘fine’ ground cornmeal? all i seem to be able to find is the ‘normal stuff for making cornbread…gritty like sand.
help?
oh that’s the cornmeal i’m talking about!
I made this yesterday with masa harina instead of cornmeal.. it’s absolutely amazing! Thank you so, so much!!
Wow, this looks amazing! I have been dairy free since January and have been looking for a custard type dessert and this look amazing! I’ve gotta try it.
This is exactly the kind of dessert I’ve missed since giving up dairy. Something creamy and indulgent. Thanks very much!
What happened to the “print this recipe” button?
So Autumnal! xx
https://themusingsofateenagemind.blogspot.co.uk/
There’s something that’s so satisfying when you truly trick someone into eating a vegan dish made with tofu without them knowing. Especially when they think anything vegan is made with sprouts and, well, tofu.
Hi!
Anybody have any suggestions for a cornmeal replacement in this recipe? Could I use corn flour?
I didn’t have corn meal so i tried corn flour and it turned out great
I used masa harina and it turned out great!
Oooh you had me at dairy-free, and then my knees went weak with the oat-thyme crumble… My taste-buds want to marry you.
I was intrigued but a little dubious about the tofu when I saw this recipe. Made it the other night – so so good! I doubled the crumble because it sounded so scrumptious (good decision – I’ve been eating it by the spoonful, and the coconut-thyme combo is ridiculous). The pudding is smooth and light and the tofu gives it a really nice subtle flavor. Together, I found the crumble and pudding to be too sweet – maybe next time I’ll make the pudding more tart or the crumble more salty…lots of room to play!
i’m so glad you tried it! yes. feel free to reduce the sugar in one way or another.
Kudos for the vegan-esque recipe . . . love when I find those gems on your blog!
I had such a giggle when I saw that one of your ads was blaring “Asiago Ranch Chicken Sandwich” from Wendy’s. Here you have tofu and beautiful oats, coconut, and other lovely flavors merrying (marrying?) together – and the ad is for something totally opposite. i’d much rather have the crumble… though if you figured out a way to incorporate bacon, I wouldn’t be upset :)
Ummm…made your banana bourbon bread again this weekend. It is epic.
This sounds amazetown. I love pudding without eggs and milk too. Good stuff posting as a true cyborg, via the phone.
I made this tonight for dessert – and my anti-tofu husband (we’re talking picking tofu bits of out his pad thai kind of anti-tofu) LOVED it and started talking about the next time I’m going to make it. I can confirm it is indeed dude proof tofu. :) Thanks so much for sharing! You made this vegan girl very happy…
dude-proof tofu!!!
I can’t believe you are in Maine! I wish you could make a pit stop in somewhere and do a book signing! I would even bring you a blueberry pie, and some lobsters (my dad’s a lobstermen….). Anyway I hope you are having fun on your vacation— i totally feel ya on the guilt/vacation thing. I get that too.
I love when you make sinful non-dairy treats! I’ve recently given up dairy (again) and seeing recipes like this makes life a little easier ;)
sooo welcome after a HOT day at church. like in a baptist church. which means it got 20 degrees hotter.
umm… done and done.
quick question: can I make this without the coconut? I have everything else and I REALLY don’t feel like hauling my behind to the store down the street.
p.s.- I’m making your “cookies we can believe in” this year. For Romney.
don’t hate me please.
This looks amazing! xx
https://themusingsofateenagemind.blogspot.co.uk/
Made this tonight for a party and it turned out great! Added some fresh raspberries and it got rave reviews. I was a little worried about the cornmeal being grainy but after refrigerating it for two hours the cornmeal softened and turned out perect! Thanks for a terrific recipe!
Can I tell you how much I love the dude-proof tofu? Being a vegan with a seriously omnivores husband makes anything “dude-proof” pretty much key. : ) And lemon? Get out!
xo,
shalan
holy cow that looks so incredibly amazing! YUM!
You are speaking my language! I just made your lemon glazed spice cake- so amazing! I have a box of morinu sitting in my cupboard, just waiting for fabulousness. I think this pudding might be it…
So funny! We’re swapping territories for our vacations. I’m a neighbor to Maine (from New Hampshire) and this week my hubs and I are vacationing away to San Francisco, a neighborhood city to you! We wanted a little California in our lives, and you wanted a little New England in yours. Hope you have a ridiculous amount of fun and relaxation! Maine is the shiz. You’ll “totes” love it.
I am going to have to try this with either maple sugar or coconut sugar, as I feel better when I don’t have granulated sugar. The lemon creme looks wonderful and I love the addition of the thyme. Have fun in Maine. I have many happy memories of a vacay there when I was a kid.
Grew up in Maine and most of my family still lives there. I miss it every time I leave – until I remember the winters. You’re there at the perfect time. I hope you’re boat takes you up through the Boothbay Harbor and Acadia regions. Beautiful!
This recipe is on my to-do list. Love the savory…
Oh how I miss Maine! You enjoy yourself. Are you on a sailboat, I hope?
I once wrote a blog post at 30,000 feet on my cell phone because I just *had* to do it.
I get it.
Eat some lobster!
Thanks for sharing this recipe. I love your analogy about the dude who eats steak. Sounds just like my husband! If I don’t tell him what’s in it, he enjoys it, but the moment I divulge its contents, it suddenly doesn’t taste good, as in cauliflower mashed potatoes.
Keep up the great work you do!
Creamy lemony things with crunchy oat coconut goodness on top? Totally want to go to there. Those big coconut flakes look sublime. As if I needed another reason to get Sara’s book as soon as humanly possible! Awesome.
There is only one place I unplug – at my friend’s cabin in the mountains. I unplug there because I have no choice, no phone service (not even cell) and they have never even heard of the internet in that neck of the woods! yikes!
After about an hour of complete panic, I relax and have a wonderful, stress free time…hmmmm wonder if he wants to go up there this weekend?
Tofu pudding! Who knew?
Wowowow. I need to make this. Now.
Hi Joy: If you’re in Portland, visit LeRoux Kitchen on Commercial Street…cookware, wine, chocolate, balsamic and olive oil tasting bar…plus a wine tasting this Saturday from 1-3, with crepes!
I just visited Maine for the 1st time about a month ago and LOVED every second of it!! What a beautiful, beautiful place. I’d love to just live there. We were in Camden and the surrounding areas. I got the best lobster roll from a little deli there. And blueberries everywhere. I miss it!
Wow this looks so good. I may try it with the elbow grease version.
Interesting combination! I’ll have to try it!
I made home for the first time silk tofu, this recipe arrives quite in time, thank you Joy !
mmmm! dude proof tofu, huh? looks lovely!
WOW. Healthy, vegan pudding that tastes great is like a dream come true! and I am in LOVE with that topping! amazing flavor combo, and the big coconut flakes are so beautiful :)
I’m trying to go dairy free in my cooking at home, but I still love making dessert. Thanks for sharing these delicious recipes that keep all of us happy and hungry. That granola crumble looks delicious!
I have always wanted to bake something with tofu or even eat something with tofu as the main element, but I’m afraid to. But it looks so good and curiosity is getting the better of me :P
Great looking pudding by the way. :)
Tofu…you made this with tofu..you must be kidding, and everybody loves it? Ok, I never made something with tofu because there is something in my mind that doesn’t allow me to see more than what I have in my nose.
First of all, this looks fantastic!
Second, I thought based on the first photo that the crumble included pretzels. After thoroughly studying the recipe I realized the pretzel pieces were coconut flakes. But, pretzels as a pudding topping? It’s an idea that sounds promising….
I’m pretty sure the tofu turns this pudding into an entree, right?
So pudding for dinner and apple pie for dessert just became a wholesome meal?
You’re a wizard!
mmmm, lemon zest and thyme! i’m very curious about how the cornmeal turns out.. my tongue might interpret the texture as more grainy than toothsome. but i’m game to try.
what is that creamy delicious looking thing in the measuring cup in the second picture and the food processor in the third? thanks, joy, for the recipe!
I’ve been wanting to try the silken tofu-turns-magically-into-mousse thing for a while. But i’m nervous. This creme might put me over the edge, though. I have to give it a shot!
i live in southern maine girl!..i would have loved to show you the real maine! hope you get some good ass lobster and real men eye candy..cuz damn! ..joy in maine..love it!..take a hike get some trail mix get in a pickup truck..and breathe….this is maine livin hunny !
.. Joy.. thank you from the bottom of my lemon-loving vegan heart!! I can practically taste this!
Thanks for thinking of the vegans. I already use your recipes and just substitute non-vegan for vegan ingredients. Splendid, Joy. Splendid.
Joy, I love u!
i love the big coconut flakes in the topping! brilliant as expected. thanks so much for the kind words, really glad you like it. leave it to you to present something with so much wit and charm. thanks, pretty lady. ps. you were in my dream last night and all I said to you was “how are you so skinny and make so many treats?” even my subconscious is amazed by you ;)
Being on a boat in Maine sounds amazing and relaxing! I love Maine!
You’re brave to write a post from your phone…I’d have misspellings galore! I’m not a huge fan of tofu but every once in a while I bust it out and this recipe may just make it to my kitchen. Looking forward to checking out Sprouted Kitchen’s book!
This looks so delicious! I eat tofu all the time, but I never used it in a pudding before. I can’t wait to try it! Maybe I’ll even get my husband to eat some (without telling him about the tofu of course)!
THIS. sounds awesome.
If my food processor had not broken just yesterday, this would be in my tummy right now. Dang machines!
Delish, Joy! And silken tofu — who would have thunk it? And I love the homemade granola on top — kind of a perfect way to wrap up the summer, don’t you think? =)
For a second I thought that crumble had bacon in it. Enjoy your boat!
Such a unique recipe! Love it!!
Only you could get me to try pudding made with tofu :) Seriously, as a vegan I’m stoked to try this! I hope you don’t even read this comment because you’re RELAXING. Go unlpug!
How great is this stuff?
I can’t wait to see your Maine pictures. We were just there last month and it is a most beautiful locale with wonderful food. We will all get our own mini vacation when you return with images and inspirations.
My sweet husband is allergic to dairy and obsessed with thyme, so… I’m thinking this is a winner.
This looks delicious! I want some right now :) Hope you are having a wonderful vacation: try to relax!!
Don’t feel guilty, Joy: just enjoy life! You deserve it :-) As much as I need to try this pudding: first time ever that I want to try something with tofu inside ;-)
Thanks a lot, I’m looking for light recipe right now, after all I cooked during summer…
Have a fun trip to Maine! Your oat thyme crumble looks awesome! Simple, easy, clean and refreshing! Definitely going to make a batch and put it on some homemade ice cream!
Super excited for this. Love the idea of using tofu. I also love the ideas of you trying ot type all of ths on your phone. Girl, relax and have fun. You deserve it!
I’m totally on the thyme-in-sweets boat this summer. This pudding also looks like it would be good in a lemon meringue pie situation… with thyme in the meringue??? And an oat crust instead of the normal shortcrust? Gotta go, got inspiration.
I am so excited about this! I’m dairy-free and gluten-free. I can make some awesome gluten-free things, but getting around dairy-free isn’t always as easy so this is especially wonderful. I’m also particularly excited because my copy of Sprouted Kitchen is on its way to me as we speak! Thanks Joy! Sincerely, Jill
My oh my this lemon creme looks like heaven on earth!
Genuis, Joy!! Enjoy the ocean for us!
1st off. Perfect week for a vacation in Maine. Our weather has been gorgeous in New England. Enjoy today… it’s going to be a perfect beach/ocean day!
2nd. Eat lots of lobster.
3rd. this pudding looks amazing! And dairy free????? Nice!
Sounds delish!!!
‘I have a problem. Iโm on a vacation, which makes me feel wonderful and guilty all at the same time’
Ah, the guilt-packed holiday mixed with the guilt-free dessert. I see what you’ve done there. Well played Joy.
x Elena @ Randomly Happy
Oh my gosh. Being on a boat in Maine sounds wonderful. I wish, I wish, I wish. . . . Enjoy!
Also, this pudding looks absolutely heavenly. Love the herbs in the crumble!
What a unique little dessert! Especially like the addition of thyme. I love using fresh herbs in sweet things; raspberry and thyme pairs very well together too :)
I’ll have to try this. I haven’t tried a tofu pudding since I made the chocolate recipe on the back of the box in the early 90s. Suffice to say it was hideous, and I never tried it again. Time to be brave and just assume it was the one recipe!
This looks amazing! i’ve just started my own cooking blog and definitely going to try it out! Thanks Joy – A friend of mine told me about your site and it’s really lovely x
Joy it sounds delish, especially the Oat-Thyme Crumble part. I totally understand about unplugging. I don’t unplug on boats, trips, or vacations either. There are worse things :)