- 12 to 14 oz box of soft tofu
- 1/4 cup corn oil
- 1/4 cup water or soy milk
- 1/3 cup cocoa or carob
- 1/2 to 2/3 cup sugar
- 1 teaspoon vanilla extract
- Dash salt
Open up the tofu, and drain off the water. Cut the tofu into small cubes and place it in a blender. Add the corn oil, water or soy milk, cocoa, sugar, vanilla and salt. Process for a minute or two, or until the mixture is smooth. You may have to stop the blender, and scrape down the sides a few times during blending. When everything is smooth, pour the pudding into small 1/2-cup-sized, resealable plastic containers, or a big bowl. Keep in the fridge for hungry children to snack on, or put in healthy lunchboxes for a protein rich desert. This is a great recipe for people who don’t like tofu. They can get friendly with it in a nonthreatening atmosphere. The pudding is very rich and chocolaty. Great for midnight snacks.
Very tasty, but more akin to chocolate mousse than pudding. A little bit of advice: if you can find it, use shelf-stable tofu (the kind on asceptic packages) instead of refigerated tofu; because this pudding isn’t cooked, self-stable tofu eliminates the risk of food-born pathogens that ca be found in refigerated tofu.
Thanks for this recipe! I’m vegan, and the only truce tofu and I have is breaded tofu, baked, and served with spaghetti sauce for dipping. Like mozerella sticks, but cheaper.
You can also just blend silken tofu and melted chocolate chips. Tastes great.