Pressure Cooker Vegan Tapioca Pudding
Add another dimension to this dish by combining it with other flavors. You can stir in some toasted pecans, chocolate chips, or coconut.
Serves: 4Hands-on: 10 minutesTotal: 45 minutesDifficulty: Easy
- ½ cup small pearl tapioca covered and soaked overnight in ¾ cup water
- 1 cups water
- ⅓ cup sugar
- 1 Tbsp. vegan margarine
- 2 oz. firm tofu
- ⅛ tsp. salt
- 2½ cups soymilk
- 1 tsp. vanilla
- Add the sugar, margarine, tofu, and salt to a bowl; beat until smooth. Stir in the soymilk and vanilla. Drain the tapioca and stir into the soymilk mixture.
- Grease a stainless steel bowl with nonstick cooking spray. Pour the tapioca mixture into the bowl, cover tightly with heavy-duty aluminum foil.
- Pour a cup of water into a pressure cooker fitted with rack. Make a sling with aluminum foil by overlapping (like an “x”) 2 long, double-layer strips of foil over the rack. The foil should be long enough to use as a handle to remove the hot pan after cooking. Center the pan with the tapioca mixture over the foil strips on the rack. Lock the lid into place and bring to low pressure; maintain pressure for 12 minutes. Remove the pressure cooker from the heat, quick-release the pressure, and remove the lid.
- Lift the pudding out of the pressure cooker. Let rest for 15 minutes and then remove the foil cover. Stir. Taste for flavor and add more vanilla if desired. Chill until ready to serve.