This is a family recipe that I’ve veganised. Originally it contains fish but I’ve swapped the fish for tofu, and so I call it Tofush Pudding. This vegan recipe is tasty, filling and so hearty.
I loved this dish when I was little – my mum always used to make it for me.
It was something about the rice pudding that made it feel like a dessert, but a dessert that I could eat as a main course. Something that in other cases wasn’t allowed and so it felt like I had out-clevered my mum. A scenario that was very unusual.
This is a perfect autumn and winter dish. The warm and creamy pudding topped with salty melted dairy-free butter makes a perfect evening delight on cold and dark nights.
Ingredients for 1 batch Rice Pudding:
– 1 cup round grain rice
– 1 ½ cup water
– ½ teaspoon salt
– 3 ½ cup dairy-free milk
– 1 tablespoon unsweetened dairy free butter
The how-to:
Boil the rice, water and salt on low heat in a saucepan with the lid on for 5-10 minutes (until the water is gone). Then add the dairy-free milk and butter. Let it boil on low heat without stirring.
Ingredients Tofush Pudding:
– 1 batch Rice Pudding
– 6 tablespoons aquafaba (chickpea water, equals 2 eggs)
– 400 g medium firm tofu
– breadcrumbs
– Salt and white pepper
– Dairy-free butter
– 2 table spoons of dill
The how-to:
Set the oven on 225°C. Whisk the aquafaba until it’s fluffy, then mix with the rice pudding. Season with salt and white pepper. Cut the tofu in pieces and mince the dill (leave some for decoration) and then add to the rice pudding mixture. Pour the mixture into a baking dish and sprinkle with breadcrumbs and add a few knobs of dairy-free butter.
Put the baking dish on the lower part of the oven for about 45 minutes.
When the tofush pudding has got a golden colour, take it out from the oven and decorate with the rest of the dill.
Ready to enjoy!
