Tofu Butterscotch Pudding

I was thinking about what kind of sweet treats I loved when I was little, and butterscotch pudding was on the top of my list. The one I remember came out of a small box, and when my mom added some milk, magic happened. So I decided to make my version and created Tofu Butterscotch Pudding. I grabbed some silken tofu, some butterscotch chips, vanilla, a pinch of brown sugar, and a dash of bourbon; minutes later, I was basking in creamy deliciousness. Each mouthful was full of flavor and as luscious as I remember, and this one has the bonus of a dash of protein. My family thought this was particularly delicious, so the pudding didn't last too long. Tasting is believing.

Ingredients for Tofu Butterscotch Pudding:

16 ounces Silken Tofu

9 ounces butterscotch chips

1 tablespoon +1 teaspoon brown sugar

1 1/2 teaspoons bourbon

1 1/2 teaspoons vanilla

Time-Saving Tip: This can be prepared a day or two and refrigerated.

Let's see what we need.

We're ready to cook.

Combine the chips, sugar, and bourbon in a microwave-safe bowl. Microwave about 1/2 minutes and stif. The mixture with be think and kind of clumpy.

Add the tofu and the hot chip mixture to a food processor; add the vanilla. Process until smooth. Once the pudding is smooth, transfer to individual cups or a large bowl and refrigerate until cold; about 2-3 hours.

It's ready! Tofu Butterscotch Pudding is so incredibly delicious. It's hard to believe that that it is made with tofu. I like to top it with a little whipped cream and some chopped pecans. We love this one.

Enjoy!

Tofu Butterscotch Pudding:

• 16 ounces Silken Tofu

• 9 ounces butterscotch chips

• 1 tablespoon +1 teaspoon brown sugar

• 1 1/2 teaspoons bourbon

• 1 1/2 teaspoons vanilla

• Combine the chips, sugar, and bourbon in a microwave-safe bowl. Microwave about 1/2 minutes and stif. The mixture with be think and kind of clumpy.

• Add the tofu and the hot chip mixture to a food processor; add the vanilla. Process until smooth. Once the pudding is smooth, transfer to individual cups or a large bowl and refrigerate until cold; about 2-3 hours.

• Time-Saving Tip: This can be prepared a day or two and refrigerated.