15-Minute Roasted Silky Herbal Vietnamese Tofu Pudding (Vegan)
A light, silky-smooth pudding infused with aromatic Vietnamese herbs and topped with a golden, crunchy roasted seed mix. This vegan dessert is incredibly fast to make, requiring only 15 minutes of active time for a refreshing and elegant treat.
Ingredients
Ingredients
- 14 oz silken tofu drained and patted dry
- 1/2 cup full-fat coconut milk canned, shaken well
- 3 tbsp maple syrup or agave nectar
- 1 tsp vanilla extract
- 1/4 tsp ground cardamom
- 1 tbsp fresh lime juice
- 2 tbsp pumpkin seeds
- 1 tbsp sesame seeds
- 1 tsp coconut oil
- 1 pinch sea salt
Notes
Storage: Cover and refrigerate for up to 3 days. The pudding may firm up more upon chilling; let it sit at room temperature for 10 minutes before serving for optimal texture. Make-Ahead: The pudding base can be made 1 day in advance. Prepare and store the roasted seed topping separately in an airtight container at room temperature to maintain crunch. Add just before serving. Substitutions: Use silken firm tofu if soft silken is unavailable. For a nut-free version, ensure seeds are safe. For a different herbal note, add a tiny pinch of ground ginger or star anise. Serving Suggestion: Serve chilled with a drizzle of extra coconut milk or a few fresh mint leaves for garnish.