Disclosure: I was asked to participate in the “#SoyInspired for Thanks- giving” campaign as a member of the Healthy Aperture Blogger Network. I was compensated for my time. 

Oh my gosh you guys...all the desserts! The holiday dessert parade has already begun and it started with a delivery of date bars from my Mom. I can't even proceed to tell you about this amazing gingerbread vegan pudding recipe (TOFU! I kid thee not.) without admitting, yes I totally made croissants this week in addition to the date bars. The cooler temperatures are a siren for me using the oven so I can stand next to it and absorb the heat. That being said this recipe is perfect for you if you:

  1. Need to make dessert for vegans.
  2. DO NOT want to use the oven.
  3. Want a chilled, pre made alternative for dessert.
  4. Eat all the gingerbread. 
  5. Want to win $200 to Williams Sonoma. Seriously. Scroll to the bottom of the post.
vegan gingerbread tofu pudding

Silken tofu makes the perfect creamy texture for desserts like Kylie's pumpkin milkshakes or this gingerbread pudding! It's an awesome high protein but low fat alternative for healthy holiday season. One thing I have to mention is the cloves and allspice. Typically gingerbread anything has a hefty dose of these spices but due to a very unfortunate incident in college where I made the husband an oatmeal dessert with choke-worthy amounts of ground gloves...I am no longer allowed to use said spices or I may risk an unintentional cinnamon challenge incident.  Hence, I used it anyway (I'm sassy like that) but only a tiny pinch!

Vegan Gingerbread Tofu Pudding

serves 4

/// Ingredients ///

  • 1 pound silken tofu, drained
  • 1/4 cup pure maple syrup
  • 1 1/2 t vanilla extract
  • 1/2 t ground ginger
  • 1/2 t ground cinnamon
  • 1 tiny pinch allspice
  • 1/3 C chopped pecans
  • 1 cup gingersnaps, crushed (vegan brand...or not if you don't need it to be vegan!)

/// Directions /// Drain tofu and add to a food processor with maple, vanilla and spices. Blend to whip into a smooth texture. Place in the fridge for two hours. To serve, layer pudding and crushed gingersnaps in a dish. Top with chopped pecans and, why not, the extra cookie. 

NOTE: this TOTALLY gets even better if you let it sit in the fridge with the crumbles. We are talking like tiramisu texture. 

Want more tofu ideas to get... SOY INSPIRED? Until Thanksgiving, 21 of us will be bringing you a ton of soy recipes to whip up with the turkey. Here's where to go!


The Lean Green Bean 
Delicious Knowledge
Healthy Nibbles & Bits
Snixy Kitchen
Heartbeet Kitchen
The Skinny Fork
A Cedar Spoon
The Roasted Root
A Dash of Soul
Nutritious Eats
Connoisseurus Veg
The Adventures of MJ & Hungryman
Amy’s Healthy Baking
Uproot From Oregon
Yup, It’s Vegan
Lemons & Basil
The Foodie Dietitian
Runnin Srilankan
Yeah… Imma Eat That

Healthfully Ever After


Vegan Gingerbread Tofu Pudding

The Soyfoods Council is celebrating a #SoyInspired Thanksgiving  with a giveaway certain to make holiday entertaining easier: a $200 Williams Sonoma gift card! Enter through the Soy Foods Council website.

Dietitian Nutritionist and cookbook author sharing flavor-forward recipes and simplified science-driven wellness.