Sunday, April 17, 2011

Chocolate Tofu Pudding

Yummy! Recipe is from Vegetarian Times and I have pretty much followed the recipe except to switch out the “vegetable” oil with walnut oil. This pudding has a splendid flavor thanks to sweetening it with maple syrup. It wasn’t as smooth as I’d liked but still very tasty! MoriNu tofu is so easy to keep on hand – it's the one in the box on the shelf. And this tofu is truly "tasteless" and melds wonderfully with chocolate. Mmmmmmm!


6 oz. semisweet vegan chocolate (I used chocolate chips), coarsely chopped

1 TB walnut oil (or canola oil)

12 oz. MoriNu soft tofu, well drained

1/4 cup pure maple syrup

1/4 cup vanilla or plain soy milk

1 tsp. fresh lemon juice

1/4 tsp. vanilla extract

1 TB tahini

fresh strawberries or raspberries (optional)


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. (I omitted this step and everything turned out fine – I just dumped the tofu from the box into the bowl.)

3. Put maple syrup, soy milk, 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.

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