Mexican Chocolate Tofu Pudding

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chocolate pudding-2

I love this pudding, and when I eat it, it always amazes me that it’s made of tofu.   No cream, no eggs… tofu.   I don’t even like tofu, except in this pudding.

I’ve made this two ways, the Mexican way described below and the plain chocolate way, omitting any of the spices.   My boys prefer the plain chocolate pudding.  The chili powder and cinnamon were a bit too sophisticated a flavor for them.  I loved it though.  This is one of those desserts like these brownies, that I don’t mind the boys eating because I know it’s getting some protein into them.

If you have never made chocolate pudding out of tofu before, I suggest that you give this a try.   The consistency is unbelievable – so thick, creamy and smooth, and it takes no time at all to make.

Mexican Chocolate Tofu Pudding
Recipe by Mark Bittman,  published in the NY Times

3/4 cup sugar
1 pound silken tofu
8 ounces high-quality bittersweet or semisweet chocolate, melted
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon chili powder, or more to taste
Chocolate shavings (optional)

In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.

Put all ingredients except for chocolate shavings in a blender and purée until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving.

Yield: 4 to 6 servings

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6 comments to Mexican Chocolate Tofu Pudding

  • I’ve got some silken tofu in the fridge right now just waiting for the perfect recipe. think this is the one. Thanks!

  • Lauren

    I have made something similar but put it in a graham cracker pie crust! Mmmm! I think it would also be good in individual pie crusts. Now, you just need a recipe for butterscotch tofu pudding and layer them in a pie 🙂

  • Finally got to make this today. The flavor is absolutely wonderful, but after an hour, it’s still not setting up the way a pudding would. : ( I’m gonna give it some more time in the fridge, cause this stuff if tasty. Any tips for me?

  • Hi Michelle,

    I’m so sorry that the pudding didn’t firm up for you. I’ve made it lots of times and I’ve never experienced that problem. It’s always pretty firm when it comes out of the blender. Did it set up any better after being in the fridge for a while?

    Diane

  • Donna

    Which brand of chocolate do you prefer in this recipe?

  • I tend to use semi-sweet chocolate when I make this. Any bar that I can find in the supermarket. If I don’t have a bar of chocolate (like LIndt or Ghirardelli), I’ll melt chocolate chips. They work as well.

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