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Place almondmilk and agar-agar in a small saucepan and bring to a simmer. Lower heat and simmer, stirring occasionally until the agar-agar melts, 3 to 4 minutes (2 minutes for powder). Transfer to a blender and add tofu, vanilla and honey, and blend until smooth. Pour mixture into 4 (6-ounce) ramekins or custard cups. Cover and refrigerate until set, at least 2 hours.
Meanwhile, cut thin slices off the top and bottom of grapefruit and set on a cutting board. Slice down along the curve of the fruit, removing all skin and white pith, and cutting all the way to the flesh. Working over a bowl, cut along each side of the membranes to release the sections, allowing them to fall into the bowl along with any juice. Repeat with remaining grapefruit.
To serve, run a knife around the edge of each pudding and invert puddings onto plates. Surround with grapefruit sections.