strawberry chia pudding recipe

This Strawberry Tahini Chia Pudding is creamy, fruity and nutty. Made with only 6 plant based ingredients and is the perfect high protein breakfast to add to your spring meal prep.

strawberry tahini chia pudding

Strawberries are finally in season and I’m taking full advantage of their price! Not only are they cheap but they’re actually sweet and you can make so many tasty things with strawberries. Today I’ll be sharing with you this incredibly delicious Strawberry Tahini Chia Pudding recipe that has officially become a part of my spring meal prep.

ingredients for chia pudding

It starts by adding in fresh or frozen (thawed) strawberries, tahini, soy milk, tofu, maple syrup, vanilla and of course, chia seeds. Not only does the addition of tofu make chia pudding so much more creamier, it also boosts up the protein content!

Blend everything up except the chia seeds until smooth. Then add in the chia seeds and pulse it through, just to mix everything up evenly.

Let that sit for 2 hours (or preferably overnight) and you get this creamy, fruity, nutty and super tasty chia pudding. It’s so refreshing and light, but also filling thanks to the fat from the tahini and protein from the tofu and chia seeds.

strawberry chia pudding

I love topping this Strawberry Tahini Chia Pudding with all sorts of things, here are some of my fav!

  1. fresh fruit
  2. more tahini (or other butters)
  3. granola, all sorts of granola!
  4. nuts/seeds
  5. dried fruit
  6. coconut cream (usually for when I eat this as a dessert, yes it’s dessert worthy)
  7. non-dairy yogurt
  8. sometimes I’ll even just add this to my smoothie, oats or yogurt bowls!
strawberry tahini chia pudding

I hope you give this Strawberry Tahini Chia Pudding a try and love it as much as I do! It’s:

  • fresh
  • fruity
  • nutty
  • quick and easy to make
  • meal prep friendly
  • on the go friendly
  • high protein
  • & REALLY dang tasty!
strawberry tahini chia pudding

Tips and Tricks to making Strawberry Tahini Chia Pudding

  • I have found that frozen strawberries yield a stronger strawberry flavour. Since it’s strawberry season, fresh strawberries are super cheap so I freeze some for this chia pudding! You can also just blend up fresh strawberries but the strawberry flavour is much lighter.
  • This chia pudding thickens as it sits in the fridge, so if it becomes too thick it can be thinned out by adding in a little more soy milk (or milk of your choice).
  • Please, please buy good tahini. What is good tahini? It should be runny, smooth and beautiful. How to test? Shake the bottle and if it sounds liquid-y, most times it’s good. My favourite is this one, by Roland!
strawberry tahini chia pudding

If you recreate these Strawberry Tahini Chia Pudding please share it and let me know what you think by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!

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Strawberry Tahini Chia Pudding

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Lisa Kitahara
  • Total Time: 5 minutes
  • Yield: 4 servings 1x


This Strawberry Tahini Chia Pudding is creamy, fruity and nutty. Made with only 6 plant based ingredients and is the perfect high protein breakfast to add to your spring meal prep.



  • 1 3/4 c frozen (or fresh) strawberries, thawed (400g)
  • 1 cup soy milk (250ml)
  • 3 tbsp tahini (48g)
  • 1 block soft tofu (250g)
  • 1/2 cup chia seeds (80g)
  • 34 tbsp maple syrup (60-80g)
  • 1 tsp vanilla extract


  1. Add the strawberries, soy milk, tahini, tofu, maple syrup and vanilla extract into a high speed blender, and blend until smooth.
  2. Add in the chia seeds and pulse blend a few times (around 8-10 quick pulses), just enough to mix in the chia seeds. If you see large clumps, use a whisk to try and break them up.
  3. Divide into 4 air tight containers or jars and store in the fridge for atleast 1 hour (preferably overnight).
  4. Before eating, mix and add in a bit of soy milk if needed to desired consistency. Top with your favourite toppings and enjoy!

  • Prep Time: 5 min

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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. So delish and nutritious! My asian mom loves it too 🙂 Not really a tahini person but was pleasantly surprised by this combination. Because I was scared of the flavor overpowering, I added only 1 tbsp of tahini in the blender and drizzled it on the final product. Came out yummy so may add more next time. Thanks for the frozen strawberry tip too!

  2. I love strawberry everything so naturally I had to try this

    It’s not overly sweet & the strawberry flavor really comes through

    The only thing I’d say is I’m not a big fan of tahini and its strong bitter taste is too much for me, so even though it’s in the recipe title I would substitute it for cashew butter for a more neutral taste