Ok. Ok! I know. Some of you have been turned off and you will no longer follow this blog. Tofu, you say? Yuk! But don’t be fooled by this. This pudding is awesomely delicious! It is smoooooth! It is chocolate! It has a slight bite! Robin can make this any time she wants. And from The Minimalist: Out Of The Wok at the New York Times, we learn this:

… I can almost guarantee you will be impressed by this dessert, a pudding that takes about as much time to make as hot chocolate. But there are a few qualifiers. Without chocolate, the flavor is unimpressive; it tastes like sweetened tofu. Add chocolate and a few Mexican spices, however, and you have a real winner. And certainly no one I’ve fed it to had any inkling that it was dairy free.

The texture of the pudding … is almost unbelievably good … Without mentioning names, let me just suggest that you use the highest quality chocolate — semisweet or bittersweet, please — you can lay your hands on. After all, it’s the flavor of the chocolate, not of the tofu, that will dominate.

To see the original recipe, Click Here. All of this information, and the original recipe, comes from the New York Times. But for now, here is how Robin adapted the recipe. Look at the changes. Give it a try. You’ll love it!

Mexican Chocolate Tofu Pudding
(Hot Link To Our Recipe File)

By: Mark Bittman, New York Times
Adapted By: Robin Young
Source: The Minimalist: Out of the Wok (May 20, 2009)
Yield: 8 to 12 servings.
Time: 10 minutes, plus 30 minutes’ chilling

½ c Sugar
½ c Water
2 lbs Silken Tofu
8 oz Hersey’s Dark Chocolate
3 oz unsweetened Bakers Chocolate
1 T Vanilla extract
1½ T Cinnamon
1 t Ancho Chili powder, or more to taste (We made our own. Roast chilies, cool, grind))
1 lg Banana, ripe

1. In a double boiler, combine sugar and cinnamon with ½ cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Add pieces of chocolate to melt and temper with the syrup. 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 8 to 12 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving.


Cheers and please let us know how you liked this or how you adapted the recipe. Why not count the calories as compared to a cream based pudding. Good luck!