Maca Tofu Breakfast Pudding. Vegan. GF.

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Maca Tofu Breakfast Bowl.

If you follow me on Insta-story or Snapchat (kneadtocook) you know I document my food, with calories, each day.  You also know that I eat some version of this bowl each & every day.  Why?  Well I posted a version of this recipe several months ago here. I quickly realized that this bowl satiates me for a good 3.5-4 hours – which I’ll be honest, never happens.  I’ve traveled with this bowl weekly, prep it at home… wherever I am, I’m making it.  PLUS, it has 60 grams of plant based protein which is incredible.

So this recipe is a bit different than my original & includes Gaia Herbs maca powder that I was able to try out.  I’ve long been a fan of the benefits of maca powder.  Maca root powder is comprised of approximately:

18% protein

76.5% carbohydrates

5% fat

8.5% fiber (indigestible carbohydrates)

Maca provides:
Vitamins B-1, B-2, C and E
Calcium
Magnesium
Potassium
Copper
Zinc
Manganese
Phosphorus
Selenium
Sulphur
Sodium
Iron

Processed using gelatinization to make it more digestible and easier to absorb

Plus this powder is organic, vegan, gluten free and non-gmo.  It blends perfectly into water, your smoothies or your tofu bowl.  Sustained energy without caffeine.  I’m a fan!  I don’t share products I don’t personally use or love… ever!

Ingredients:

1 block of silken tofu with the water (don’t drain)
1 teaspoon of Gaia Herbs maca powder
3/4 cup of frozen fruit (I prefer raspberry/blackberry combo)
2 tablespoons of raw cacao powder
1/2 – 1 full scoop of favorite protein powder

Method:

Place all of your ingredients into your Vitamix or high speed blender.  Blend until creamy and thick.  Pour out into a bowl.

Toppings:

1 tablespoon of a flax/chia meal blend
1/4 cup of frozen berries
Nut butter

Enjoy!

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Thank you Gaia Herbs/Fitfluential for sponsoring this post. 

fitness_update
Last week I wrapped up 2 days of client meetings/traveling.  I also hit 30 miles of running!  This week I’ve been battling a low-grade cold type thing.  Hoping to get past that this week 🙂

Sunday:  7.24 outdoor, windy miles
Monday: 60m elliptical/60m treadmill incline walking/weights upper body/core
Tuesday: 9 outdoor miles at 4:30a, nice & freezing

Hoping for Thursday to be a longer run but I’ll see how I feel.  Have a great day!

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— Knead to Cook

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15 Comments

  1. I can’t wait to try this tofu bowl! Wondering if I could add extra liquid and make it more smoothie like??

    1. Carrie, I like to keep it more of a pudding consistency but you can totally add a nut milk or water to thin it out. It is seriously my every day thing. NO lie. Good luck! oxo

  2. Can’t wait to try this! I’ve always added maca root powder to my smoothies and am anxious to try this bowl!! Thanks for always creating such amazing gluten free friendly recipes ❤️❤️

  3. Love these tofu bowls so will definitely give the maca a try. Is gelatanized the same as “regular” maca powder for other recipes?

    Great giveaway ❤️

    1. Lindsay, I’ve had other maca in things like chocolate etc. I’m not sure if the gelatinized version is different. You can do this recipe without as well and I swear – no hunger afterwards for 4-5 hours! Crazy. Good luck on the giveaway. oxo

  4. Mmmm 🙂 saw this on your Instagram Story and couldn’t wait to try! Deeeelicious! Thank you! 🙂

  5. I like maca, but haven’t had it on hand lately. Will have to try Gaia Herbs. Thanks for the rec. What brand of tofu do you like for this?

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