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Chocolate Tofu Pudding

Ingredients: 

Ingredients: 

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6 oz. semisweet chocolate, coarsely chopped
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1 Tbs. vegetable oil
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12 oz. soft tofu, well drained
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¼ cup pure maple syrup
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¼ cup vanilla or plain soymilk
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1 tsp. lemon juice
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¼ tsp. vanilla extract
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1 Tbs. tahini
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½ pint fresh strawberries, hulled and sliced, or whole raspberries

Instructions: 

1. Heat chocolate and oil in top of double boiler set over barely simmering water. Whisk until smooth. Remove pan from water, and let cool 20 to 30 minutes.

2. Meanwhile, cut tofu into thick slabs, and place on triple layer of paper towels. Press firmly on tofu to squeeze out as much water as possible; change paper towels if necessary.

3. Put maple syrup, soymilk, lemon juice, vanilla extract and tahini into food processor. Crumble tofu into mixture, and purée until smooth, scraping down sides with spatula as necessary. Add melted chocolate, and process until well blended.

4. Transfer pudding into 6 custard cups or small bowls. Cover each with plastic wrap, and refrigerate 2 to 3 hours, or until softly set. To serve, top with berries.

Nutrition Information: 

Calories: 
280
Protein: 
9 g
Total Fat: 
16 g
Saturated Fat: 
6 g
Carbohydrates: 
31 g
Cholesterol: 
mg
Sodium: 
15 mg
Fiber: 
1 g
Sugar: 
26 g
Yield: 
Serves 6

Comments on this Recipe

This is a yummy pudding but I'm going to try it without the tahini as my children didn't like the taste of it.

My, oh my this is good, good, good. I was doubtful, honestly. I like tofu, and in fact like all the ingredients listed. But I was thinking "tahini? lemon juice? is this going to be some hybrid of hummus and pudding?" But let me tell you - this pudding rocks. I may never make regular milk-custard stuff ever again!!

There is a tasty, more simple version of this with less ingredients from Mark Bittman.. Mexican Chocolate Tofu pudding (which can lose the "Mexican" by omitting cinnamon and chili powder - though I don't know why you would want to!)