In a blender, combine tofu, maple syrup, salt, almond milk, corn starch and vanilla. Blend until completely smooth.

Add mixture to a saucepan. Heat on medium-high until mixture simmers.

Allow to simmer for 3 – 4 minutes. Stir constantly until it thickens. Be careful not to overcook — pudding should be thick but still pourable.

Remove from heat and allow pudding to cool.

Serve cold or at room temperature. Store at room temperature for up to 3 hours.