Vegan Peanut Butter Pudding

1 tetra box firm tofu
2/3 cup creamy peanut butter
2/3 cup cane sugar
2 tablespoons soymilk

Blend tofu with soymilk till smooth. Add sugar, blend till super smooth. Add peanut butter. Blend till smooth. Useful as a coffee substitute as half a cup may wake you up. Served right away it is a sweet thick pudding. Rest will thicken a bit when refrigerated. Serves 4.

Slightly altered from http://www.yummly.com/recipe/external/Sinful-Tasting-Delicious-Peanut-Butter-Mousse-_Vegan_-Gluten-Fre-Food_com-150061

Vegan Purple Yam Pudding ( Ube Halaya)

1 package (3/4 cup) powdered purple yam
1/2 cup sugar
1 can (2 cups) coconut milk

Mix powdered yam and sugar in a pan till well combined. Add coconut milk and stir well. On medium heat, stir to a simmer and remove from heat when well thickened. Serve warm or chilled. Enjoy!

Altered from package directions

Vegan Green Tea Pudding

1 carton soft silken tofu (12 oz), drained
1 1/2 tsp green tea powder
2 tbsp unsweetened soymilk (I used Kikkoman)
2 tbsp pure maple syrup
2 tbsp corn syrup
2 tbsp sugar

Blend all until smooth. Made to be very sweet, use half of sweeteners for a more subtle taste. Useful as a coffee substitute as half a cup may wake you up. To eat right away, serve with two ice cubes per half cup and stir until cold. Best if eaten right away before ice melts to make the pudding watery. Chill the rest.

Altered from http://www.asianweek.com/2008/03/09/green-tea-tofu-pudding/, http://vegweb.com/index.php?topic=11924.0