Silken tofu pudding with mango

Method

1. Let the silken tofu drain 10 minutes in a sieve, so the pudding isn’t watery.
2. Blend it with the plant protein powder for 60 seconds. It’s ready when the mixture is smooth and no white streaks of powder are left on the sides of the jug.
3. Pour it into a glass and chill it for 2 hours. Silken tofu is loose on its own and nothing sets it, so the cream cools and thickens but will never slice — it stays spoonable.
4. Cut the mango into cubes, layer them on top and squeeze over lime.
5. Toast the coconut flakes in a dry pan for 90 seconds and scatter them on only just before eating, so they stay crunchy.

1. Let the silken tofu drain 10 minutes in a sieve, so the pudding isn’t watery.
2. Blend it with the plant protein powder for 60 seconds. It’s ready when the mixture is smooth and no white streaks of powder are left on the sides of the jug.
3. Pour it into a glass and chill it for 2 hours. Silken tofu is loose on its own and nothing sets it, so the cream cools and thickens but will never slice — it stays spoonable.
4. Cut the mango into cubes, layer them on top and squeeze over lime.
5. Toast the coconut flakes in a dry pan for 90 seconds and scatter them on only just before eating, so they stay crunchy.

1. Let the silken tofu drain 10 minutes in a sieve, so the pudding isn’t watery.
2. Blend it with the plant protein powder for 60 seconds. It’s ready when the mixture is smooth and no white streaks of powder are left on the sides of the jug.
3. Pour it into a glass and chill it for 2 hours. Silken tofu is loose on its own and nothing sets it, so the cream cools and thickens but will never slice — it stays spoonable.
4. Cut the mango into cubes, layer them on top and squeeze over lime.
5. Toast the coconut flakes in a dry pan for 90 seconds and scatter them on only just before eating, so they stay crunchy.

Allergens: Soya beans (6)