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Tofu Chocolate Pudding
By
DK
on Mar 14, 2011
For a self proclaimed Tofu lover, this blog doesn't seem to carry as many tofu recipes as I would like to! Only recently when I was asked for one tofu recipe, that I claimed in some post as a favorite, did it occur to me (a quick search did it) that the number of tofu recipes in this site are pathetic to say the least. Had to rectify that pronto, hence we come to today's post. Thought of starting out on a sweet note and hence a dessert it is. Of course, its vegan and needless to say - its chocolate! If you chocolate lovers are looking disgusted and are ogling at me for having wasted precious chocolate with tofu - please, wait! hear me out! You HAVE to TRUST me on this - You won't taste the tofu at all and that's a PROMISE!
One of the best things I like about cooking is exploring new food products (there are zillion out there) and new ways of cooking them. If I was asked to cook the same mundane things again and again - I would have given up on cooking ages ago leave alone have a blog. One such exploration acquainted me with this brand of Japanese tofu. I LOVE it! I use it for anything and everything. I find it perfect to substitute it for most of the non vegetarian recipes. It holds well. There are only 2 brands of tofu that I use and this is one. This was the first recipe I tried when I got this silken tofu (firm). I will follow up with many more personal favorites in the days to come. If you can't find find this brand, you can use regular silken tofu that you find in your local stores too.
The most important thing to keep in mind for this dessert is refrigeration time. The more you keep it, better the taste. Since tofu is bland, its essential that you give it time to absorb the flavors from other ingredients added to it. Stronger the flavor better the tofu. Hence, just like you would do for the regular recipes, even a dessert needs its sitting time for a lip smacking tofu based recipe. The prep time is a joke and the cooking time minimal. Sure worth a try :)
The most important thing to keep in mind for this dessert is refrigeration time. The more you keep it, better the taste. Since tofu is bland, its essential that you give it time to absorb the flavors from other ingredients added to it. Stronger the flavor better the tofu. Hence, just like you would do for the regular recipes, even a dessert needs its sitting time for a lip smacking tofu based recipe. The prep time is a joke and the cooking time minimal. Sure worth a try :)
Basic Information
Prep Time: 2 to 4 hours
Cook Time: Under 15 min
Serves: 4 people
Yield: Serves 4-5 people or 2 chocolate lovers!
Ingredients
- 1 packet (12.3 oz) Mori Nu Organic Silken Tofu (firm) (or use regular silken tofu)
- 2/3 cup semi-sweet chocolate chips (or use Vegan chocolate chips)
- 1 tbsp water
Method
1
Combine the water and chocolate chips on top of a double boiler to melt. Bump up the chocolate chips to 3/4 cup for a more chocolaty taste. I found 2/3 perfect for my needs.
2
Stir until melted and the chocolate is smooth. Set aside.
3
Meanwhile drain the water from the tofu and drop it in a blender.
4
Puree until smooth.
5
Add the melted chocolate to the pureed tofu.
6
Give it another whirl in the blender until well combined.
7
IMPORTANT STEP: Refrigerate this for at least 2 hours. The longer you keep it, better for the tofu and chocolate to mingle. This picture is after 2.5 hours. See how it has thickened?
I piped it into ramekins and served them. You can toss in few raspberries, dust them with cocoa powder or like me - just serve them as it is! Its pure chocolate indulgence!
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Good recipe. But just microwave your chocolate, about two minutes and a half. Chocolate needs about 8oz for every 16oz of TOFU. I finised the tofu and chocolate, and the clean up and had a bowl of tofu chocolate pudding in less than 45 minutes, but I microwaved the chocolate until it melted. Took about 2:30 minutes
I love chic puddings, we had all the time at home…Will try it with tofu…for a change…Thanks Querino
can i use paneer in this instead of tofu? will it be the same??\
really loved the recipes on chocolate.. hope to get a reply soon!
I havent tried it myself, so no idea. Will have to experiment
–DK
Tasty! I used Dr. Lucy’s gluten/dairy/nut free cookies
For a crust & added carob powder & agave syrup to filling!
Mine didn’t look nearly as pretty as yours but was DELISH! Yum! I’ve made it twice already and shared the recipe link with my father-in-law. Thank you so much!
how long will this keep in the fridge before its expired?
Tried this recipe with almond flavoured soft tofu. Was amazing!
That’s a wonderful idea. Thank you. Can’t wait to try it out –DK
Do you have any recommendations to fix pudding that turned out grainy? Or possible causes for it so I can try again? Thank you!
how to make chocolate pudding instead of tofu?
I will be making:this delicious desert for dinner…. Can’t wait. -| i
In India , what chocolate chips can be used for this preparation
Tropical Source chocolate chips should taste twice as good. They are twice as expensive.
I know some people have said it’s “impossible” or “difficult” to find vegan chocolate chips. This is so NOT true. Tropical Source has been making vegan chocolate chips forever. They’re also gluten-free and fair trade. You just won’t typically find them in a conventional grocery store, though you can always request the manager to carry them. All they can tell you is no, so what is the harm in asking. But, until then, go to any organic store, or store that offers a lot for vegans and you should find them. You can even order them on the internet.
Most of all, they taste amazing and better than Ghiradelli’s both in texture and taste. I find Ghiradelli’s dark chocolate to be bitter, where as Sunspire’s Tropical Source, you can eat them right out of the bag and find pure ecstasy.. lol!
Here is a link to some on Amazon.. they sell fast.
http://www.amazon.com/Chocolate-Chips-Semi-Sweet-Dairy-Gluten/dp/B0000SZ7RS/ref=sr_1_1?s=grocery&ie=UTF8&qid=1344870974&sr=1-1&keywords=Tropical+Source+Semi-Sweet+Chocolate+Chips
For Ryan Mesler.. “How it all Vegan” contains a recipe for chocolate pudding that uses cocoa powder.. it’s very good. It’s sugar content is a bit high, but who eats pudding everyday? (─‿‿─)
I am anxious to try this – are you ever able to get some nutritional values with these recipes??? like protein – carbs – sugars – fats – calories??
Ghiradelli’s semi-sweet chocolate chips ARE vegan. Lots of dark chocolate ones are too.
Not to be a downer but regular chocolate chips are not vegan. Most of them contain milk. It’s actually pretty hard for me to to find pure cocoa chips. Easiest solution for me is to use Hershey cocoa powder. Could you recommend a modification of this recipe using that ingredient?
Oh thanks for the reminder Ryan. I came to know of that a while ago, but forgot to update here. Will add a note about this. Given that I havent tried it yet with cocoa powder, I am unable to give details regarding that. If I try using that, I will def. update that info here. –DK
wow! This was my first tofu recipe… I am sold on tofu. I can’t wait to try more of your recipes.
This recipe is so delicious!! And easy–usually vegan desserts are overly involved. I think it’s more like mousse than pudding, which works out because mousse is better!
I made this using carob chips, added a couple of drops of vanilla, and it was out of this world! Thanks for the recipe!
This is exactly what i was looking for! I’m really excited to try this out. I’m an omnivore, but i want to start incorporating more raw meals and vegan foods into my nutrition. I’ve been wanting to make this recipe for a while and im glad i looked it up again because this is a lovely recipe. Thanks!
Definitely going to look up more recipes offered on your site.
I also loved the ramekin look so much im running to the store to pick a few up.
Like you, I am a huge lover of tofu. I’d eat it every meal if I had the chance. I especially love tofu chocolate pudding, just like the recipe you shared above. However, to a little kick you could add a little chili to the mix, some orange zest and ginger…yum~ Thank you for reminding me how amazing this dessert is.
Made this today to use up some leftover silken tofu I had. You should have heard the bowl scraping from the staunch tofu hater in this house, lol! I’m so sneaky
So glad I found your blog! I’m looking forward to trying your cauliflower fritters and making ricotta…
Same flavor ready in one minute — tofu, cacoa powder, chocolate extract and two packets of stevia…. toss all in food processor, enjoy!