If you want a dessert with orange juice, make this orange pudding! This five-ingredient recipe is quick and easy to make and requires no cooking. Made with silken tofu, this is a healthy dessert that anyone can enjoy.
This orange pudding is a light and healthy dessert that everyone will enjoy. It is a quick and easy no-cook recipe perfect for summer or any time of the year that you can make in under 25 minutes.
Why You Will Love This Recipe
You will love this silken tofu pudding recipe because:
- It is an easy and delicious eggless dessert for two.
- A great no-cook summer dessert idea that requires minimal prep time - you can make it in less than 20 minutes - 15 minutes of this time is draining the tofu.
- It can be low calorie when you use sweeteners like monk fruit sugar.
- This orange pudding dessert is without gelatin, is milk free, and gluten-free.
- You can make this orange pudding recipe dairy-free or vegan by leaving out or replacing the butter with coconut oil.
- It looks extra special when served in a glass and would be a lovely way to end a special anniversary or Valentine's day dinner.
- This silken tofu dessert uses fresh orange juice, making it rich in proteins, vitamin c, and low fat.
Cost to Make
Estimated cost = $4.70 or $2.35 a serve
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
Soft silken tofu (also known as Japanese tofu) is a super soft and silky smooth bean curd often used for making desserts, and it can be used in baking as a replacement for eggs or oil in a recipe.
Don't use firm tofu because this will not give the mousse a silky smooth feel.
Fresh orange juice and zest are used to naturally flavor and color this pudding.
Sugar - we used monk fruit sugar, it is a natural sweetener and is lower in calories than white granulated cane sugar, but you can use any granulated or powdered sweetener adding them to taste.
Vanilla extract - for additional flavor.
Melted butter helps to enhance the flavor and texture of the pudding. Replace the butter with melted coconut oil to make it vegan or you can leave it out.
You will need a small food processor or stick blender and two serving dishes.
You will need serving dishes or glasses at least 1 cup in capacity or slightly larger.
Drain the tofu
Step 1 - Carefully remove the tofu from the packaging, and place it into a fine-meshed sieve set over a bowl.
Next, gently press a triple layer of absorbent paper (or a lint-free folded tea towel) onto the tofu to absorb moisture.
Allow the tofu to drain for 10 - 15 minutes - when you have finished draining the tofu, discard the water.
Make the pudding
Step 2 - Place the drained tofu into a blender or food processor. Add the orange juice, zest, sugar, vanilla, and melted butter (or coconut oil).
Step 3- Blend until smooth.
Step 4 - Divide the mixture evenly between two serving dishes. Refrigerate for at least 1 hour or overnight before serving. Serve the pudding chilled with or without garnish.
Don't skip draining the tofu - To get a thickish pudding-like consistency for this dessert, you need to reduce its moisture content because this is not a traditional pudding using cornstarch (cornflour) and eggs to thicken it.
If you don't drain the silken tofu, the pudding can turn out thin and will not have the body to hold up toppings, and they will sink.
Don't replace the sugar with wet sweeteners like maple syrup or honey. These are going to add moisture to the pudding and thin it down.
Instead, use granulated or powdered sugars and adjust the quantities you use based on their sweetness concentration.
This recipe serves two, and a serving size is about ¾ cup (192 grams, 6.77 ounces).
Calories Per Serve
There are about 160 calories in a serving when made with monk fruit sugar and 287 calories in a serving using an equal amount of white granulated sugar. These calculations don't include toppings.
If you like this recipe, try our tofu chocolate mousse recipe it is a variation of this recipe and just as simple to make.
Refrigerator: Store covered in the fridge for about 2-3 days.
Freezing: This recipe is not suitable for freezing.
You can prepare this orange tofu pudding up to 2 days in advance. Store it covered in the fridge until needed.
Decorate the dessert a few hours before serving with toppings of your choice, and keep chilled until ready to serve.
Yes, silken tofu can be eaten straight from the package because it is sold fully cooked.
The answer is yes and no because it really depends on the recipe you are making, for example:
Some recipes like this orange pudding turn out better when drained because it reduces the water content making a thicker pudding because it does not use a thickening agent like cornflour or eggs.
But, if making a silken tofu strawberry smoothie or adding it to a soup, you don't need to drain it because these recipes can take a little extra moisture.
Silken Tofu Orange Pudding Dessert
- Small food processor.
- 300 grams (10.58 ounces) silken tofu
- ¼ cup fresh orange juice
- 1 teaspoon orange zest
- ¼ - ⅓ cup monk fruit sweetener or white granulated sugar - add to taste - see notes below.
- ¼ teaspoon vanilla extract
- 1 tablespoon melted butter or coconut oil
- Whipped cream topping dairy or plant-based
- Orange slices or wedges
- Sprigs of mint leaves
- Crushed nuts
Dain the tofu
- Carefully remove the tofu from the packaging, and place it into a fine-meshed sieve set over a bowl.
- Next, gently press a triple layer of absorbent paper (or a clean lint-free folded tea towel) onto the tofu to absorb moisture.
- Allow the tofu to drain for 10 - 15 minutes.
Make the pudding
- Place the tofu into a blender or food processor (discard the drained liquid).
- Add the orange juice, zest, sugar, vanilla, and melted butter (or coconut oil) and blend until smooth.
- Divide the mixture evenly between two serving dishes.
- Refrigerate for at least 1 hour before serving.
- Serve the pudding chilled with or without garnish.