Sunday, September 13, 2009

Tofu-Pumpkin Custard - a dairy-free delight

I developed this recipe for a client who asked me for flavorful, protein-packed, low-calorie breakfasts. Her ideal breakfast would be a one-dish affair she could heat up quickly before heading out the door for work. Her dietary restrictions include no dairy (except eggs), no gluten, very few (peeled and cooked) fruits, and no nuts or seeds.

Judging from the contents of her refrigerator and some things she's told me about what she likes to eat for breakfast, I thought sweet breakfast items (rather than savory) would appeal to her. This custard is one of my creations, and I have to say, it's delicious! The first time I made it, I did not include the egg or egg white, and it was a bit dense. If you cannot eat eggs, by all means, leave them out. You'll still love this custard.

Tofu-Pumpkin Custard

Yield: 4 cups

12 ounces silken tofu -- drained and pressed between paper towels
1 can pumpkin
1/2 cup real maple syrup
1 large egg -- beaten
1 large egg white
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
4 8-ounce oven-proof ramekins or custard cups

Press tofu to remove excess water. Place in bowl of food processor and process until smooth and creamy, using spatula to wipe down sides of bowl once. Add remaining filling ingredients and process until smooth and combined. Pour into greased 8-ounce ramekins. Place ramekins in an oven-proof 9x13 dish that has about 1" of water in in. Place dish in 350 degree oven and bake for 25 - 35 minutes, until custards are set and beginning to brown on top.

Let cool. Top with a dollop of vanilla yogurt or whipped cream if desired. May be eaten cold or hot.

Source: adapted from Clean Food by Terry Walters

Per Serving: 212 Calories; 6g Fat; 10g Protein; 28g Carbohydrate

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