Chia parfait with granola and blueberry tofu creme

Prep Time 15 minutes
Cook Time --
Servings 2-4 portions
Soft (or silken) tofu is something of a magic ingredient when it comes to vegan cuisine. When used in cooking, it has a function in recipes similar to that of cream, and can be used as a binding agent or a substitute for cow's milk. It's just a matter of mixing it with ingredients to give it a bit of flavour. You can use it to make creamy desserts, flan, cakes, dips, quiche, in vegan cheesecake, or in a vegan b├ęchamel sauce. It also makes a great base for filling smoothies and adds a cool, creamy touch to chia pudding. Adding a bowl of chia pudding to your daily diet is an excellent way to boost your intake of fiber, Omega-3 fatty acids, and protein, and the variations are practically endless - this creative parfait is just one of so many ways to have it!

How it's made: the chia pudding


  • 5 tablespoons of whole black ProactivChia seeds
  • 1 1/2 cups of homemade almond milk
  • 1 tablespoon of maple syrup
  • 1 teaspoon of homemade vanilla extract


  1. Mix the pudding ingredients together in a mason jar. Shake vigourously for 30 seconds, then let rest for 30 minutes, shaking from time to time so that the chia seeds don't stick to the bottom of the jar.

How it's made: silky tofu creme with blueberries


  • 1 cup of silken tofu
  • 3/4 cup of frozen blueberries
  • 1 tablespoon of maple syrup
  • Store bought or homemade granola


  1. In the bowl of a blender, mix the tofu, blueberries and maple syrup together until smooth and creamy. Set aside.
  2. Put 1/2 cup of granola in each cup or mason jar. Add the chia pudding and top with the blueberry-tofu mix. Garnish with more blueberries.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.