Hot Vanilla Tofu Pudding with Strawberry-Rhubarb Compote

You may not believe it, but this low FODMAP pudding was created as a side spoil of my quest for tofu cheesecake. I’ve had a craving for cheesecake for a good few months now, and really wanted to try my hand at a tofu version. You see, there is a vegan place on Oxford Road in Manchester (the English one) called the Eight Day Cafe and their tofu cheesecake with raspberry sauce is to die for… I wanted it. Since plane tickets to the UK are a tad pricey, I figured I’d make my own. Having perused the internet, I thought I had a pretty good grasp on the recipe, and believed it would be short, sweet and simple. Right…

The whole plan went askew at the very beginning, when I decided to freeze/thaw firm tofu and then squeeze out all liquid in order to obtain a more solid consistency. This is a common trick in vegan cooking, but perhaps not one to be used for a cheesecake – no matter how hard I was trying to blend tofu with almond milk, it just wouldn’t budge. I ended up with a curdy-looking slosh that definitely would not have rendered the cheesecake of my dreams… but boy, did it taste good! The slosh had potential. So, undeterred by the cheesecake plan flop, I boldly went ahead and concocted a bombastic low FODMAP pudding, if I may immodestly call it such. It’s warm, it’s gooey, it’s deliciously smooth (no, it’s not Superman)… and on the nutritional side, it’s low in fat, cholesterol-free and one serving provides five grams protein! What’s not to like?


Hot Vanilla Tofu Pudding with Strawberry-Rhubarb Sauce

(Yield: 6 portions, preparation: 15 minutes, total time: 1 hour, difficulty: easy)

  • 14 ounces tofu (soft or firm – make sure it’s fermented) – see below
  • 2/3 cup sugar
  • 3/4 cup rice four or tapioca starch – see below
  • 1 cup milk
  • 1 teaspoon baking powder
  • 1 tablespoon vanilla extract
  • 12 ounces strawberries
  • 2 stalks rhubarb
  • 1/4 cup sugar
  • 1/4 cup of water

Here’s the deal with two types of tofu and two types of flour: first, I tried very firm tofu (which I additionally froze/thawed) and rice flour, and then, a block of soft tofu and tapioca starch. The former option gave a much heartier pudding, a little on the (pleasantly) stodgy side and with a fine chalkiness of the rice. The latter resulted in a lighter, smoother version which rose and fell almost like a souffle. Pick your own, or best – try both!


The directions are deviously simple. Blend everything but the last four ingredients with an immersion blender or food processor till smooth. Grease six half-cup ramekins, divide the batter between them and bake at 360 degrees Fahrenheit (180 degrees Celsius) for 35 minutes. Increase the temperature to 385 degrees Fahrenheit (195 degrees Celsius) and bake for a further 10-15 minutes, till the tops start browning. Remove from the oven and let cool for a few minutes before serving.

While the puddings are baking, peel the rhubarb stalks and chop into half-inch pieces. Place them in a small saucepan together with strawberries, 1/4 cup of sugar and 1/4 cup of water and bring to a low boil. Simmer for 30 minutes, stirring occasionally. Blend the fruit to obtain a smooth sauce, or leave it in chunks – whatever you prefer.


When ready to enjoy, spoon the sauce over the pudding and serve warm. They freeze exceptionally well – if your puddings come out like mine, with a little dip in the middle, pour the sauce in and freeze everything together. To decrease the sugar load, or simply for variety, try them with fresh fruit and lactose-free yogurt; if sugar is not a concern, these are divine with maple syrup. I’m pretty sure I know what will feature in next year’s Christmas menu…


  1. These look great! Will have to try them sometime soon.

    • odrowaz says:

      Thanks, Nataliya – let me know how it goes! I’m currently wondering how to make them creamier… perhaps some lactose-free milk? Will post updates as I go!

  2. Serena says:

    This site was… how do you say it? Relevant!! Finally
    I’ve found something which helpled me. Many thanks!

    • odrowaz says:

      Glad the website is useful, Serena – hope the low FODMAP approach keeps working for you!

    • Carlos says:

      I just started in on the low FODMAP baawongdn after deciding that enough was enough with my constant digestive issues. I’m on the elimination phase right now, and I was just thinking about how much I’d like to find a suitable muffin recipe.Problem solved! Thanks for sharing.

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