With layers of satiny smooth mango tofu custard and digestives that have take on a cake-like texture, this is a vegan dish that anyone can enjoy.

I am not vegan, and probably never will be. But that doesn’t mean I see anything wrong with omitting dairy, eggs and meat if it doesn’t come at the cost of taste. While using tofu instead of cream and eggs to make a mango pudding is not going taste exactly the same, it does come pretty darn close. Rich and satiny smooth, it’s a convincing substitute that becomes even more convincing when you realize it makes for an acceptable breakfast food.

Vegan Mango Pudding Recipe | Fresh Tastes Blog | PBS Food