There are a lot of versions of this style of pudding out there. I am supposed to introduce more fiber and calcium in my diet according to my dietitian. So tofu and chia seeds seemed like a good well known combo. Chia seeds are really cool because when moisture is added they become like a gel. I have read you can substitute them for eggs in recipes and have used them in a delicious Nanaimo bar recipe.
This recipe is low FODMAPS but you need to watch how much so your are consuming.
From reading the IBS cookbook for dummies I know that they are high in soluble fiber and help bind things together in your bowels. Too much can have an opposite effect. So I am starting off slow!
I just threw some ingredients together and this is what I came up with.
3 tbsp Cocoa powder
2 tbsp white sugar ( or whatever sweetener you like)
1-2 tbsp real maple syrup ( don’t waste your time on aunt jemima)
1package extra firm Mori-Nu Tofu
1 tbsp chia seeds (or more if you are used to them)
Rice milk or other milk to allow mix to blend
1. Put all ingredients in blender including a few flags of rice milk and blend on low
2. Add a rice milk as you see fit to blend the mix into a pudding consistency, it should not be funny at all
3. Refrigerate until cold, it will taste better and allow the chia seeds to do their job of jelling the pudding
4. Eat plain or garnish with chocolate chips, nuts, fruit etc