Maple Tofu Pudding

12 to 14 ounces soft tofu
1/4 cup corn oil
1/3 cup maple or pancake syrup
Pinch Salt
1/4 teaspoon vanilla extract
1/4 cup finely chopped walnuts (optional)

Drain the tofu and cut it into small pieces. Place the pieces in a blender. Add the oil, maple syrup, salt and vanilla. Put the lid on the blender. Process the mixture for a minute or two, or until the pudding is quite smooth. If necessary, turn off the blender, and scrape down the sides of the blender jar. Then put the lid back on and process some more. When the mixture is smooth, turn it into 4 small, resealable, half-cup containers. Chill until serving time, or serve right away if desired. If you like, you can sprinkle a tablespoon of finely chopped walnuts on top of each serving of pudding. I prefer black walnuts, but any type will do.

Soft tofu makes the best puddings. If you only have firm tofu, you can try to make the recipe with it, but you will need to add a little water (maybe 1/4-cup or so), and blend it for about twice as long. Even then, the pudding may have a slightly grainy texture, although, it will taste just as good. This is one of the best recipes on this website, especially with walnuts sprinkled on top. The pudding is rich and creamy and very satisfying.

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