Tofu Chia Pudding With Pineapple
Ingredients
Metric
200 g firm tofu
180 ml coconut or almond milk
20 ml ~ 1 tbsp maple or agave syrup
30 g ~ 3 tbsp chia seeds
240 g canned of fresh pineapple, sliced
Optional Garnish:
2 tbsp coconut flakes
US
7 oz firm tofu
⅔ cup coconut or almond milk
1 tbsp maple or agave syrup
1 oz ~ 3 tbsp chia seeds
8 oz canned of fresh pineapple, sliced
Optional Garnish:
2 tbsp coconut flakes
MAKES2 portions
PREP TIME5 minutes
CHILL TIME2 hrs+
TOTAL TIME2 hrs+ or overnight
Steps
1Add tofu, milk and syrup to a blender.
2Blend until smooth ~ 60 seconds.
Protein Boost: Add 30 g (2 tbsp) of almond protein powder and 60 ml (¼ cup) more milk then blend again until smooth ~ 60 seconds.
Protein Boost: Add 30 g (2 tbsp) of almond protein powder and 60 ml (¼ cup) more milk then blend again until smooth ~ 60 seconds.
3Add chia seeds.
4Blend for 10 seconds just enough to incorporate the chia seeds.
5Transfer to bowls.
6Top with pineapple slices. Sprinkle with coconut flakes. Cover with cling film and refrigerate for 2 hours or overnight.
Nutritional Info
Makes 2 portions
390 Calories per portion
30g+ protein
29g carbohydrates
5g fiber
17g fat
390 Calories per portion
30g+ protein
29g carbohydrates
5g fiber
17g fat
High in Vitamins B1, B3, B6, Folate, C, K
High in Omega 3
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Selenium
High in Zinc
High in Omega 3
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Selenium
High in Zinc
Thank you for rating this recipe!
