Coconut-Cardamom Chia Breakfast Pudding

• 100 g (about 1/2 cup crumbled extra-firm tofu, drained) — Extra-firm tofu prepared with nigari
• 100 g (scant 1/2 cup unsweetened soy milk) — Unsweetened soy milk
• 40 g (2 tbsp plus 2 tsp light coconut milk, stirred) — Canned light coconut milk
• 25 g (2 tbsp plus 1 tsp chia seeds) — Chia seeds
• 20 g (1 tbsp plus 3/4 tsp unsweetened almond butter) — Unsweetened unsalted almond butter
• 0.3 g (scant 1/8 tsp ground cardamom) — Ground cardamom

Method

1. 1Prepare the creamy ingredientsDrain the tofu and pat its surface dry. Stir the canned light coconut milk and almond butter in their containers before weighing them. Put 100 g tofu, 100 g soy milk, 40 g coconut milk, 20 g almond butter, and 0.3 g cardamom into a small blender jug.2 minLook for: The tofu is drained and the measured coconut milk and almond butter have no separated oil layer.Safety: Use ready-to-eat pasteurized tofu and keep the soy milk refrigerated until needed.
2. 2Blend the pudding baseBlend for 45 seconds, stop and scrape down the jug, then blend for 15 seconds more until the tofu and almond butter are fully incorporated.1 minLook for: The ivory base is smooth with no visible tofu pieces or almond-butter streaks.Safety: Switch off the blender before scraping near the blades.
3. 3Whisk in the chiaScrape the entire coconut-tofu base into a covered 400 ml container. Sprinkle in all 25 g chia seeds gradually while whisking for 1 minute so the seeds separate instead of forming clumps.1 minLook for: The chia seeds are evenly dispersed throughout the creamy base.Safety: Use a clean whisk and container; do not taste dry spoonfuls of chia seeds.
4. 4Break up early seed clustersLet the chia pudding stand for 5 minutes, then whisk firmly for 30 seconds, scraping the bottom and corners to release any settled chia seeds.5 min 30 secLook for: The pudding begins to thicken and there are no dry seed clusters at the bottom.Safety: Move the covered pudding to the refrigerator immediately after whisking.
5. 5Chill until fully hydratedCover and refrigerate the chia pudding for 2 hours at 40°F (4°C) or colder. The same covered container may remain refrigerated overnight.120 minLook for: Each chia seed has a gel coating, and a spoon leaves a soft trail through the thick pudding.Safety: Keep the pudding refrigerated for the entire hydration time.
6. 6Stir and serve the breakfast bowlStir the chilled chia pudding from the bottom for 20 seconds and transfer the complete portion to one breakfast bowl, scraping out the container.30 secLook for: The pudding is evenly creamy, chilled, and spoonable without a watery layer.Safety: Serve cold and return any uneaten portion to the refrigerator promptly.