Craving crusher breakfast tofu pudding bowl. V. GF.

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Hi my name is Robin and I’m a snackaholic.  No seriously… I’m a total grazer & I’ve always been.  That is until this recipe became my breakfast of choice.

A little history.  I’ve loved playing around with tofu in pudding-type recipes like this one that my daughters love.  But I recently received my macronutrient plan & it was apparent that my feasting on fruit was spurring on my incessant snacking.  I needed to base my meals heavier in protein.  So I had my history of whipping up chocolate tofu pudding recipes.  And my friends Georgie & Darren over at VeganFitness kept sharing their tofu ice cream and it was like the food Gods were speaking to me.  I needed to whip up a combo recipe of the two and I’m so glad I did.
I made this protein-dense recipe last Wednesday and I blown away at how full I was feeling.  Like crazy full!  What the what?  By Thursday I bagged my planned meals and just ate when I felt hungry.  I ate my tofu pudding at 9a post workout and didn’t eat again till 4.  I just wasn’t hungry.  No snacking just drinking plenty of water.  It was crazy.  I repeated this day after day, tweaking the recipe and still no eating till late in the day.  I’ve been feeling energized and best of all… satiated.  It’s great!  I hope you give this recipe a try and let me know what you think.  And please don’t be turned off by the word tofu.  I promise, it’s almost indiscernible.

Ingredients:

1 block of silken tofu (1 lb), drained
1 frozen banana or 1 cup frozen berries/fruit of your choice
1 scoop of vegan protein powder (I prefer vanilla or chocolate Vega Protein)
1-2 tablespoons of raw cacao powder
1 teaspoon of ground flax seed meal

Optional topping:
Frozen or fresh fruit
Hemp seeds
Cacao nibs
Maple syrup
Coconut flakes
Chia seeds
Nut butter
Powdered peanut butter
Agave
Sorghum
Kasha

Serving: 1
Approximate calories: 510 calories

Method:

Into your high powered blender add your ingredients (minus toppings) and blend on high until creamy and well incorporated.  I typically stop to scrap the sides down then blend again.  Spoon into a bowl and top with optional toppings you prefer.  Enjoy!
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fitness_update
I finished out last week doing 6 days of workouts with a rest day on Saturday.  This week looks like this so far:

Sunday: 23.24 mile trail bike ride
Monday: 1h elliptical, 1h treadmill, weightlifting legs

Wishing you a blessed week!
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— Knead to Cook

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11 Comments

  1. Finally got around to trying this after always being curious on your snaps. I was so surprised by how good it was! Thanks for sharing. It’s nice to have another option for a post-run high protein meal that isn’t meat.

  2. Got the ingredients to try this after seeing your posts. I was wondering about any concerns eating tofu (soy) daily?

    1. The studies I’ve read were all performed on pregnant rats. I’ve discussed this at great length with my dietician and she has absolutely no concerns. If you do, please always check with your doctor. 🙂 oxo