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October 28, 2015 / Chris Blum

Pumpkin Tofu Breakfast Pudding

 
This is from VB6, Mark Bitman had it as a breakfast recipe, it would  make a great dessert too!

Ingredients:
24 oz silken tofu
1 15 oz can pumpkin puree
6 TBSP maple syrup
1 tsp vanilla
1/2 tsp ground cinnamon
1/8 tsp salt
1/2 tsp ground ginger
1/5 tsp nutmeg

Combine in a blender until smooth. Chill for a couple hours.

Serves 4.

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