Instant Vegan Rose Pudding

I used Tofu Dream Pudding and Pie Filling as inspiration-- I will reiterate the same point there-- you MUST use the correct type of tofu to make this work properly. Water-packed silken tofu in aseptic packaging is not going to work correctly! Google "mori nu firm silken tofu" to see what I am talking about, this is nifty tofu that does not require refridgeration when sealed. This uses up two little 12.3-oz packages. Because it does not require refridgeration, you can buy it in bulk on the internet if it's not available at a health food store or large supermarket nearby. Tofu, especially this kind, is good at soaking up flavors and rosewater has about the same potency as vanilla extract (in fact, it was often used in place of vanilla extract back in day!) so I would recommend starting with about 2 teaspoons of rosewater and if the flavor is not strong enough for your liking, add more. The same for the sweetness-- this is the sugar level I like, you can also try another sweetener like agave nectar or maple syrup. This is simple and instant, as well as vegan and healthy, especially if you lower the sugar content via Sun Crystals.

• Ready In: 5 mins
• Serves: 6-8
• Yields: 6-8

Ingredients

• 2 (12 1/3ounce) packages  mori nu firm silken tofu (water-packed silken tofu will NOT work)
• 2 -3  teaspoons rose water
• 1⁄4 cup sugar (I use 2 tablespoons Sun Crystals)

• OPTIONAL

• 4 -5  drops  red food coloring

Directions

1. Simply pour the ingredients into a blender and blend until fully incorporated. Color with some red food dye to make it pink, start with about 2 teaspoons of rosewater and add more if you don't think the flavor is strong enough.
2. I like chopped pistachios and/or almonds for garnish-- but candied rose petals are also a fun garnish if you can find them!
3. Another cool suggestion for this recipe-- use orange blossom water (and orange blossom honey if you're not a strict vegan, or just agave nectar) and orange food dye!