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. Head over to PBS Food for my full Vegan Mango Pudding post and recipe.