Chia parfait with granola and blueberry tofu creme

Chia parfait with granola and blueberry tofu creme

Chia parfait with granola and blueberry tofu creme

Preparation time: 15 minutes
Cooking time: 0 minutes
Servings: 3
Soft (or silken) tofu is something of a magic ingredient when it comes to vegan cuisine. When used in cooking, it plays a similar role to that of cream and can be used as a binding agent or a substitute for cow's milk. It's just a matter of mixing it with ingredients to give it a bit of flavour. You can use it to make creamy desserts, flan, cakes, dips, quiches, or in vegan cheesecakes or in a vegan béchamel sauce. It also makes a great base for filling smoothies and adds a cool, creamy touch to chia pudding. Adding a bowl of chia pudding to your daily diet is an excellent way to boost your intake of fibre, Omega-3 fatty acids and protein, and the variations are practically endless - this creative parfait is just one of so many ways to enjoy it!

Ingredients

Chia pudding

  • 5 tbsp PRANA organic whole black Proactivchia seeds
  • 1 1/2 cup homemade almond milk
  • 1 tbsp maple syrup
  • 1 tsp homemade vanilla extract

Silky tofu creme with blueberries

  • 1 cup silken tofu
  • 3/4 cup frozen blueberries
  • 1 tbsp maple syrup
  • Store-bought or homemade granola
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Preparation

Chia pudding

      1. Mix the pudding ingredients together in a Mason jar. Shake vigorously for 30 seconds, then let rest for 30 minutes, shaking from time to time so that the chia seeds don't stick to the bottom of the jar.

Silky tofu creme with blueberries

    1. Using a blender, mix the tofu, blueberries and maple syrup together until smooth and creamy. Set aside.
    2. To assemble, put 1/2 cup of granola in each cup or Mason jar, add the chia pudding and top with the blueberry-tofu mix. Garnish with more blueberries.
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