I’m sharing this peanut butter tofu pudding in the context of growing up with a bodybuilder for a father. He made tofu before it was common.
You might love or hate this pudding. It’s luxuriously creamy, nutty, and rich, with a bite of banana, yet it’s made with tofu.
Here’s why you should care:
- tofu can hide behind peanut butter
- It’s not every day you get 10 grams of protein in a dessert
- it fills you up and satisfies your cravings
When I was a kid, I got to see first hand how bodybuilders obsess about their post work out meals. My dad was constantly inventing these high protein concoctions by the blender full.
My sister and I watched as the hulk joyfully added his home-made tofu, gobs of peanut butter, and raw eggs to the blender.
Muttering to us kids about the importance of getting things smooth and thick, he cranked that blender up until I thought it was going to break. Within minutes, that tofu stuff looked pretty darn good.
Blending the Peanut Butter Tofu Pudding
You need a high speed blender. As my dad taught me all those years ago, a tofu based pudding will be ready instantly, but it won’t thicken down the road. You need just the right amount of liquid to get that thick, and creamy consistency. For him, it was raw egg or a splash of milk.
This may be your first encounter with tofu, so let me assure you. This pudding will taste like peanut butter. Even if you don’t care about getting loads of protein, you’ll begin to understand what all the fuss is about. I’m betting you’ll discover (like me) there’s something really satisfying — and incredibly filling! — about this dessert.
And in case you’re wondering about the safety of eating raw eggs, here’s an interesting read.
Like father, like daughter. I warned my husband that he probably wouldn’t like this dessert. Turns out, he just thinks it tastes like peanut butter.
Bodybuilding Stats from a Pro
I asked my dad for some fun facts to share with you, knowing that some of you might actually be bodybuilders. Here’s the gist:
Bodybuilders go for size and definition. Think strong but noticeably less than other lifters.
There were many 30 rep days — lifting as much weight as possible (as high as 300 pounds per set). On 10-rep days, he was able to lift 405 pounds. Deadlifts were 405 for 12 reps. Bench press was his worst so he didn’t do it. 275 on the incline was his max.
He says most everyone in the gym with equal training can lift more. Dumbbells were more effective for him at building mass. He attributes his best years to training with a partner.
Peanut Butter Tofu Pudding
- 2 14 oz blocks extra firm tofu, drained
- 2 eggs, or 1/2 cup milk
- 3/4 cup peanut butter, smooth or crunchy
- 1/2 cup cocoa powder
- 7 tbsp honey, sweeten to taste
- sliced banana, for serving
- Place tofu blocks between two large plates. Weight down with a large bowl filled with something heavy to remove excess moisture, 5 minutes.
- Add eggs, peanut butter, cocoa powder, honey, and tofu to the blender. Blend on high speed, occasionally scraping down the sides until the pudding reaches a completely smooth consistency. It’s done when it’s extremely creamy.
- Refrigerate for up to 4 days. Serve with sliced banana.
- Looking for more high protein recipes? Try this high protein breakfast bowl with quinoa, eggs, actual vegetables, and sausage.