chocolate tofu pudding

I’ve tried a several different variations of tofu puddings over the years and I have to admit that Mark Bittman’s Mexican Chocolate Tofu Pudding is by far the best. I think the extra spices and good melted chocolate are huge help to hide that hint of soy taste.  I don’t mind the soy taste, but I think most people do. So, this is a really good one to try.  Most chocolate soy puddings recipes call for cocoa powder and a variety of different sweeteners  - sugar, granulated cane juice, agave nectar etc. So long as you can get it smooth…   My family loves this recipe.

3/4 cup sugar

3/4 water

1 pound silken tofu

8 ounces high-quality bittersweet or semisweet chocolate, melted

1 teaspoon  pure vanilla

(for Mark Bittman’s Mexican style is to add the next two spices)

1 1/2 teaspoons ground cinnamon

1/2 teaspoon chili powder, or more to taste
(Or you could try adding a teaspoon of orange raspberry or mint)

1. Melt chocolate in a double boiler on the stove. Cool slightly. In a small pot, combine sugar with water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.

2. Put all ingredients 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.

Also instead of ramekins, chill it in a vegan pie crust for an awesome chocolate pudding pie.

Topping Possibilities:

Chocolate Shavings

Slivered Almonds

Orange Zest

Fresh Mint