Chocolate Tofu Pudding

Trying new things. Being different. It’s not for everyone but for those who dabble in the unexpected, magical things can happen.  Tonight, in my kitchen, I did something out of the ordinary and discovered the wondrousness of a simple, chocolate pudding. Afresh to the exploration with tofu, I chanced upon a recipe that piqued my curiosity.

Reading an article the words, “she walked down the path, a bowl of chocolate tofu pudding slung under arm” came off the page and onto my tongue.  Chocolate. Tofu. Pudding. had to try it.  Stopping what I was doing I began searching for recipes and found one via a reputable source, Mark Bittman.

Mark Bittman is a food journalist and columnist for the New York Times.  A writer of several cookbooks and a marathon runner, I trusted his recipe.  Also, it wasn’t JUST chocolate tofu pudding but cinnamon and chili spiced, Mexican Chocolate Tofu Pudding!   Mark Bittman recommends using the silken tofu from aseptic boxes as opposed to the tofu packed in tubs for better texture.  He also notes, to use high quality chocolate because it is the predominant flavor.

Chocolate Tofu Pudding

Following the recipe, step-by-step and patiently awaiting the pudding to set before sampling, my first bite ensued.  Eh underwhelmed.  The spice of cinnamon and chili over-powered the chocolate and imparted a gritty texture on my tongue.  Personal taste preferences aside, I did not want to lose confidence in Mark Bittman’s recipe, so I tweaked it, omitting the spices and creating a more minimal, chocolate tofu pudding.  For those whose tongues have tasted the famous Marie Catribs chocolate pudding, I dare say, this comes close!

Purists would have difficulty in detecting the taste of silken tofu as it lends a velvety texture and is masked by the chocolate. I envision variations with agave, homemade fruit syrup or puree instead of chocolate or adding a splash of Frangelico or Cointreau for a twist.

Chocolate Tofu Pudding
Chocolate Tofu Pudding

Chocolate Tofu Pudding

3/4 cup sugar
1 pound silken tofu
8 ounces high-quality bittersweet or semisweet chocolate, melted (double-boiler method, don’t have one?  Me neither, make one, easy)
1 teaspoon vanilla extract
Chocolate shavings (optional, however I used white chocolate for contrast).
Whipped cream (optional)

1. 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.

2. 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 into individual serving ramekins or covered container and chill for at least 1 hour but I prefer overnight (if placed in a large container, recommend chilling overnight.) If you like, garnish with chocolate shavings, whipped cream, fruit or all three before serving!

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