Floral Breakfast Blueberry Pudding Bowl - alive magazine
Sun-kissed blueberries, silky tofu, and fragrant edible lavender team up to make a bowl of flavourful nutrition to breathe new life into your breakfast routine.
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Cooking tools:
- Blender
- Microplane
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Spoon
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
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