Mexican Chocolate Tofu Pudding

I’ve been on the mend this past week. I’m not allowed to eat solids for a while, and need to up my protein intake. I’ve gotten a bit ravenous for sweets, as a result. To tide me over for a bit, I made some chocolate tofu pudding from a recipe I found this past year. It is super easy to make and actually tastes really good. If you are going to eat it immediately, I suggest using firm tofu and skipping the chilling part (it’s very good warm).

Add chocolate shavings if you don't have stitches in your mouth

By MARK BITTMAN (NY Times)

Time: 10 minutes, plus 30 minutes’ chilling

  • 3/4 cup sugar
  • 1 pound silken tofu
  • 8 ounces high-quality bittersweet or semisweet chocolate, melted
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon chili powder, or more to taste
  • (Chocolate shavings)
  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.
  3. Divide among 4 to 6 ramekins and chill for at least 30 minutes. (Garnish with chocolate shavings before serving).
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About Rickie

Just a girl who likes to teach kids, create designs, upcycle, peruse eateries, cook, watch / make / hear music, cuddle with her cats and a bunch of other stuff.
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