Silken Tofu Orange Pudding Dessert

Why You’ll Love This Recipe

I love this recipe because it’s simple to make yet feels special enough for guests. The tofu blends into a silky base that’s naturally creamy, while the orange juice and zest give it a bright, fruity taste. I can adjust the sweetness to my preference, and the optional garnishes make it look beautiful on the table. It’s a light, refreshing treat I enjoy any time of the year.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Garnish optional
Whipped cream topping dairy or plant-based
Orange slices or wedges
Sprigs of mint leaves
Crushed nuts

Directions

1. I drain the silken tofu and pat it dry gently with a paper towel.
2. In a blender, I combine the tofu, orange juice, orange zest, sweetener, vanilla, and melted butter or coconut oil.
3. I blend until completely smooth and creamy, adjusting sweetness if needed.
4. I transfer the pudding into serving glasses or bowls and refrigerate for at least 1–2 hours to chill and set.
5. Before serving, I garnish with whipped cream, orange slices, mint leaves, or crushed nuts.

Servings and Timing

This recipe makes about 4 servings. It takes me just 10 minutes to prepare, plus 1–2 hours of chilling time.

Variations

Sometimes I use lemon juice and zest instead of orange for a tangy lemon pudding. For extra richness, I blend in a few tablespoons of coconut cream. If I want a chocolate-orange twist, I add a spoonful of cocoa powder. I also like topping it with granola for a crunchy contrast.

Storage/Reheating

I store leftovers in the fridge for up to 3 days in covered containers. I don’t reheat this dessert since it’s meant to be served chilled.

FAQs

Can I use firm tofu instead of silken tofu?

No, silken tofu is essential for the creamy texture.

Can I make this dessert sugar-free?

Yes, I use monk fruit or another sugar substitute to keep it light.

Do I need to cook the tofu first?

No, silken tofu can be eaten straight from the package after draining.

Can I prepare this pudding ahead of time?

Yes, I often make it the day before and let it chill overnight.

Can I use bottled orange juice?

Fresh juice gives the best flavor, but bottled juice works if that’s what I have.

Can I freeze this dessert?

I don’t recommend freezing, as the texture changes once thawed.

How can I make it richer?

I sometimes replace the melted butter with coconut cream for extra decadence.

Can I use other fruits?

Yes, mango, pineapple, or berries work well with the tofu base.

How do I make it thicker?

I add less juice or stir in a spoonful of cornstarch blended with a little warm water before chilling.

Can I serve it warm?

I prefer it chilled, but I can serve it slightly warm if I skip the refrigeration step.

Conclusion

This silken tofu orange pudding dessert is one of my favorite quick and refreshing treats. I love how creamy and smooth it is, with the bright citrus flavor making it feel light yet indulgent. It’s simple, versatile, and a beautiful way to enjoy silken tofu in a sweet recipe.

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