Happy Friday everyone! I celebrated the end of the week by getting in a lovely Crossfit workout where I all but tore my hands trying to do toes-to-bar, and now I’m sitting here with a glass of riesling because life is all about balance.
For those of you who haven’t heard, I’m am officially a Professional Home Economist! Yes, you can call me NutriGirl, P.H.Ec., if you want. Last weekend I went to the Ontario Home Economics Association annual conference and I picked up a copy of the cookbook Homegrown, by Mairlyn Smith, which features recipes from P.H.Ec.s from all over Ontario, and has an emphasis on using Canadian ingredients. If you haven’t seen it, track down a copy and check it out. I am so impressed by the variety of recipes and how they use all kinds of cool things in them! That Home Economists for you! A speaker at our conference actually said “Home Economists are like life hackers, before that was a thing”. And that is my little book plug for the day.
So tofu. So many people are against it. Either because it’s kinda colourless, tasteless and slimy, or because it is pretty processed, it’s not very many people’s favourite food. I like my tofu dredged in cornstarch and fried in oil, or stir-fried with a pile of veggies and lots of seasoning. But I do try to eat it from time to time, because it is a good source of protein (10 g per 1/2 cup) and iron (36% of your daily intake in 1/2 cup). And 1/2 cup has less than 100 calories. Tofu also doesn’t always have to be this big brick of beige stuff. This pudding is made with soft silken tofu, to give it that creamy texture.
This recipe makes 4 servings. If you aren’t the biggest mint fan, I would cut the peppermint extract down to 1/4 tsp, or substitute 1/4 tsp of pure vanilla extract. Orange extract would also be a great substitute. I portioned this out into small containers to make my own little protein-filled pudding cups to take for lunch. I’d love to experiment with freezing them too, to make popsicles for the summer!
As per usual, if you like this, or it looks cool, or you have tofu questions, comment here or on Facebook to give me a shout!
- 1 (12oz/320g) package soft silken tofu
- 3 tbsp cocoa powder
- 3 tbsp icing sugar
- 1/2 tsp peppermint extract
- In a blender, food processor, or the cup that comes with an immersion blender, combine all the ingredients. Blend well. Serve dusted with icing sugar.