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Protein Parfait

© David James Di Pardo – 2015

Oh how I love this parfait! Seriously, words cannot express how much I enjoy sitting down with one of these bowls. In fact, I make these 4-5 times per week. They’re great for breakfast because they can be made ahead of time, but they’re also super fast to throw together, making them a great afternoon snack or post workout meal. Ideal for those days where I’m craving something sweet after the gym.

The tofu cream is actually an amalgamation of two recipes, Terry Walters’s Sweet Tofu Cream from Clean Start, and a Tofu Greek Yogurt recipe I learned from my health coach (if you’re looking for someone to help you achieve your health and fitness goals, hit her up on Instagram, she’s awesome!). I recommend Sunrise Extra-Firm Tofu for this recipe, its firm enough that it yields a smooth, thick, velvety cream. You could substitute silken tofu if you prefer, but its higher water content will give you a much looser cream, so you may want to halve the almond milk and orange juice. It also has much less protein per serving, which is not usually one of my goals when creating recipes.

Protein Parfait

© David James Di Pardo – 2015

This recipe is super simple, so much so, I almost feel silly posting it. All you need is a blender and a couple of serving bowls. No fussing about over the stove! I like to top this with orange segments, pomegranate seeds, and banana slices, but really the sky is the limit. Strawberries, pineapple, and kiwi are also fantastic in this.

Protein Parfait

Serves 2
  • 1 350g package of Extra-Firm Tofu (Sunrise brand recommended)
  • 1/2 cup unsweetened almond milk
  • 2 tablespoons maple syrup (or alternative sweetener)
  • 2 teaspoons vanilla extract
  • 1 tablespoon white chia seeds
  • 1 large orange, segmented, juice reserved
  • 1 large banana, sliced
  • 6 ounces of fresh pomegranate seeds

Using a sharp knife, peel and segment the orange and set aside. Squeeze the remaining pulp to extract any remaining juice.

In the jar of a high speed blender add the tofu (broken up into large chunks), almond milk, maple syrup, vanilla, chia seeds, and reserved orange juice. Blend on high until completely smoothy scraping down the sides of the jar as needed. The power of your blender will dictate how long this will take, I use a Blendtec and this usually takes 15-20 seconds. If the mixture is too thick for your blender add additional almond milk, 1 tablespoon at a time until smooth.

Divide the tofu cream among two bowls, layering with reserved orange segments, pomegranate seeds, and banana slices. Top with an additional sprinkle of chia seeds if desired.

Nutritional Info: (per serving) 522 calories, 18.9g fat, 63.6g carbs, 6.5g fiber, 29.5g protein, 6.7% vitamin A, 116.5% vitamin C, 36.1% calcium, 34.6% iron.
*Percent Daily Values are based on a 2000 calorie diet.
Protein Parfait

© David James Di Pardo – 2015

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