Floral Breakfast Blueberry Pudding Bowl - alive magazine

Ingredients

• 1 - 10 1/2 oz (300 g) package soft (silken) tofu
• 2 cups (500 mL) blueberries, plus more for garnish
• 1/2 cup (125 mL) unflavoured plant-based milk
• 2 Tbsp (30 mL) maple syrup
• 2 tsp (10 mL) orange zest
• 1/2 tsp (2 mL) dried culinary lavender
• 1/4 tsp (1 mL) almond extract
• 1/8 tsp (0.5 mL) sea salt
• 3 Tbsp (45 mL) chia seeds
• 1/3 cup (80 mL) sliced raw almonds
• 1/3 cup (80 mL) sliced mint