Monday, September 17, 2012

Lemon Faux Pudding

I like the word faux.  There's not nearly enough moments in my life when I get to use it. 

Ahem, when I lived in the U.S. I’d occasionally buy packets of flavored powder that were mixed with firm, silken tofu to make a pudding of sorts. I’d find them in the health food section and they came in chocolate and vanilla flavor. Although the powder's distinct tang would inevitably impart a slightly awkward mouth feel, it took at least seven or eight (okay, many) bites of pudding for me to tire of it. More important is the smooth texture. When mixed into a creamy state, the velvety character of a pudding made with tofu is, dare I say, far superior to its milk-made cousin.

In Denmark I’ve never come across the powder, so this homemade lemon variety is perfect. I’d wager that making your own over buying the powder is a better bet anyway. The other reason I was quick to make this version is the delectable crumble topping. It’s akin to granola but with fewer chunky additions and the inclusion of thyme, which pairs stunningly with lemon.

If you think tofu is gross and wouldn’t dare let it pass your lips, fuhgeddaboudit. Its extra lemony flavor--not to mention the creamy texture--is reason enough to put any tofu bias aside. Don’t be a tofuist. It’s not like being ageist or sexist, it’s worse. If you already embrace the tofu, there’s nothing else to say, is there? 

Lemon Faux Pudding
Adapted from Joy the Baker

Pudding Ingredients:
1 block of firm silken tofu
2T fine cornmeal or semoule (I use the semoule I get in France)

pinch of sea salt
1/3 to 1/2c honey, depending on how sweet you want it
grated zest of one lemon
3T freshly squeezed lemon juice

Crumble Ingredients:
2T coconut oil, melted (can substitute with vegtable oil)
1/4t vanilla extract
2T granulated sugar
1/4t sea salt
3/4c rolled oats
1/4c unsweetened coconut (large flake or shredded)

1t fresh thyme leaves (I used dried)

For the pudding:
Wrap tofu between layers of paper towels and set aside for a few minutes to drain.

In a food processor (or using a strong hand in a mixing bowl) combine tofu, cornmeal, salt, honey, lemon zest, and lemon juice.  Blend until completely smooth.

Refrigerate a minimum of 1 hour.

For the crumble topping:
Set oven to 350F/180C and line a baking sheet with parchment paper.

Combine all dry ingredients.  Add melted coconut oil and vanilla and stir until mixture is thoroughly moistened. 

Spread the mixture in the pan and bake until golden and fragrant, 12-18 minutes, depending on your oven.

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