Maple Oat Breakfast Pudding
12.5 oz package firm silken tofu
2 tablespoons maple syrup
2+ tablespoons water
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/3 cup rolled oats
Throw it all together (I used my Magic Bullet blender), and blend, baby, blend! The addition of the oats to the tofu creates a delectably creamy and satisfying texture that you won't be able to get enough of! Serve as a yogurt alternative with fresh fruit, granola, etc. or simply dollop it on top of fruit or oatmeal! You could also make a mean parfait with this stuff!
This recipe is extremely versatile. You can sub the banana for another kind of fruit (though I like the banana because it's mellow and doesn't overpower the maple/oat flavor), sub the pumpkin pie spice for any combination of spices like cinnamon, nutmeg, cardamom, etc, and you can adjust the amount of syrup to taste (perhaps add more if using as a topping and less if eating as a yogurt dish with other sweeter toppings).
I'd love to hear what variations you guys come up with!
Source of recipe: I wanted to make a yogurt/cereal/fruit bowl for breakfast, but realized I didn't have any soy yogurt...