I found this recipe while looking for something different for breakfast. It fit the bill! While it was good, I have to admit that it didn’t keep me full until lunch, even when I changed up the presentation and added more fruit. Perhaps adding homemade granola would do the trick? Or using the nuts that are called for in the first place – I just didn’t have any at the time.
1 package (12 oz.) silken tofu
1 cup fresh or frozen strawberries
1-2 Tbsp. agave nectar (depending on preferred sweetness; I used maple syrup)
1 medium banana, sliced
½ cup raw walnuts, chopped (I omitted them)
½ cup crushed whole grain graham crackers
Put the tofu, strawberries, and agave nectar in a food processor or blender and process/blend until a smooth pudding consistency is reached.
In 4 small bowls or mason jars, layer 3-4 tablespoons of the strawberry tofu pudding, then layer with a few slices of banana, 2 tablespoons of walnuts (per bowl) and 2 tablespoons of graham cracker crumbs (per bowl).
Layer in another 3-4 tablespoons of the pudding, and top with some more graham cracker to garnish!