High Protein Silken Tofu Banana Pudding (Vegan)

This High Protein Silken Tofu Banana Pudding is creamy, rich, and naturally sweet, with an added protein boost from tofu. I love how it transforms simple ingredients into a wholesome dessert that feels indulgent but nourishing at the same time.

Why You’ll Love This Recipe

I like this recipe because it’s both satisfying and healthy. The silken tofu blends into a velvety pudding texture, while the bananas add natural sweetness and flavor. I enjoy layering it with graham crackers or vanilla wafers for crunch, which makes it taste like a classic banana pudding but with a lighter, protein-packed twist.

Ingredients

Pudding
1 16 oz block silken tofu – drained
⅓ cup coconut sugar
¼ teaspoon vanilla extract
1 tablespoon melted coconut oil refined or unrefined works
1 banana

Other ingredients
¼-1/2 cup crushed graham crackers or vanilla wafers
1-1 ½ sliced bananas

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

Directions

1. I start by draining the silken tofu and patting it dry to remove excess liquid.
2. In a blender or food processor, I combine the tofu, coconut sugar, vanilla extract, melted coconut oil, and one banana.
3. I blend until completely smooth and creamy, scraping down the sides if needed.
4. I taste and adjust sweetness if necessary, adding a little more sugar or banana.
5. To assemble, I layer pudding, crushed graham crackers or wafers, and banana slices in serving cups or a dish.
6. I repeat layers until I run out of ingredients, finishing with pudding on top.
7. I refrigerate for at least 1 hour before serving to let the flavors set.

Servings and Timing

This recipe makes about 4 servings. It takes around 10 minutes to prepare and at least 1 hour to chill before serving.

Variations

I sometimes add a spoonful of peanut butter or almond butter to the pudding for extra richness. For a chocolate version, I blend in 1 tablespoon of cocoa powder. If I want a lighter option, I skip the cookies and just layer pudding with bananas for a simple treat.

Storage/Reheating

I keep the pudding in an airtight container in the refrigerator, where it stays fresh for up to 3 days. I don’t reheat it since it’s meant to be enjoyed chilled, but I stir it before serving if it separates slightly.

FAQs

Can I use firm tofu instead of silken tofu?

No, I prefer silken tofu because it creates the creamy texture needed for pudding.

Can I replace coconut sugar with another sweetener?

Yes, I can use maple syrup, agave, or regular sugar instead.

Do I need the coconut oil?

The coconut oil helps with creaminess, but I can leave it out if I want a lighter version.

Can I make this pudding without bananas?

Yes, but the banana adds natural sweetness and flavor, so I may need extra sugar or another fruit.

Can I make this ahead of time?

Yes, I like making it the night before so the flavors blend even more.

What type of cookies work best for layering?

I usually use graham crackers, but vanilla wafers or even biscoff cookies work well.

Can I freeze this pudding?

I don’t recommend freezing because the texture changes after thawing.

How do I make it sweeter without more sugar?

I use extra ripe bananas for a naturally sweeter flavor.

Can I blend in protein powder?

Yes, I sometimes add a scoop of vanilla or unflavored protein powder to boost protein even more.

Is this pudding kid-friendly?

Yes, it’s naturally sweet and creamy, making it great for kids too.

Conclusion

I love how this High Protein Silken Tofu Banana Pudding combines comfort and nutrition in one bowl. It’s creamy, light, and layered with just the right amount of crunch. Whether I make it as a snack, dessert, or breakfast treat, it’s a recipe I keep coming back to.

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