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Easy-Peasy Chocolate Tofu Pudding

February 10, 2012

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We used to celebrate Valentine’s Day a little differently than we do now.  It was also the one holiday of the year where I was off the hook.  My husband took care of the dinner reservation and the flowers, and all I had to do was wash my hair and get dressed up.  But it’s not as easy for both of us to get out of the house on a weeknight now that we have kids ranging in age from 8 to 15.  The book reports, sports practices, and a pre-6:00 am alarm the next morning just aren’t conducive to a relaxing evening out.  So these days I am happier making a cozy Valentine’s dinner at home for my family.  But what can make this feel like it’s not just any old night is… dessert!

Before you think I’ve lost my marbles, let me just tell you chocolate pudding made from tofu is nothing new.  Dairy-free and egg-free people, as well as vegans have been making it for years.  And you know what?  It’s delicious and uber-simple to make!  I was skeptical the first time I heard about using tofu in a dessert, but I also didn’t realize there were two different kinds of tofu.  There’s one kind that stays firm when you stir fry it or bake it, and there’s silken tofu which is rather gelatinous and very soft.  Silken tofu is used quite effectively to add creaminess in dairy-free desserts or salad dressings in place of cream cheese, sour cream and egg yolks, for example.  I’m still on the fence about tofu since I much prefer to consume soy in its more healthful, fermented form, which tofu is not.  But I also don’t promote a lot of pasteurized cow dairy (not easy for most people to digest.)  I’m guessing a little tofu every now and then won’t harm you.  However since tofu is made from soy and soy is one of the top four genetically-modified foods in this country (along with corn, canola and cottonseed), I do make a point of choosing organic or non-GMO tofu.

In my area I can’t find fresh tofu, which I hear is great, so normally my preferred brand is Wildwood Organics “Sprouted Tofu.”  The soybeans have been soaked and sprouted before being turned into tofu, resulting in a more digestible food.  But I did a side-by-side taste test in my free time and the Mori-Nu tofu that you see pictured here tasted more neutral than Wildwood so that’s the one I would recommend for this recipe.  And even though this is as “instant” as pudding gets, I do think it tastes better if it sits in the fridge for at least an hour, if you can wait that long.  I promised my kids that I would include their opinion in my post and let you know that they think the serving size is too small.  I disagree, but if you would like a more substantial serving, you can double the recipe to serve 6.  Instead, I prefer to keep the serving size as is and bring out some fun toppings (always a fan of the topping bar!) like fresh berries, finely chopped or sliced nuts, raw cacao nibs, finely shredded coconut or freshly whipped cream.  Dessert should be for special occasions and what’s more special than Valentine’s dinner with the ones you love?

More ideas for Valentine’s dinner and dessert coming soon!

chocolate tofu pudding

serves 4

12 ounces organic silken tofu, such as Mori-Nu

¼ cup unsweetened cocoa powder

¼ cup coconut palm sugar or natural cane sugar

3 Tablespoons 100% pure maple syrup

1 teaspoon pure vanilla extract

pinch of sea salt

 

Blend all ingredients in a food processor until smooth and creamy.  Transfer to individual ramekins or small bowls.  Refrigerate for at least two hours for best flavor.

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16 Responses to “Easy-Peasy Chocolate Tofu Pudding”

  1. Jane says:

    I am back on the chocolate pudding kick and this is delicious and takes no time to make. It is a great snack after school.

  2. Melissa says:

    Just found your website and I am going to get the hubby to try this today. He doesn’t normally eat too healthy and is adverse to trying new things but i am curious to see if he can tell that its not a normal chocolate pudding…

    We are both on a health drive now after suffering from poor health so we are trying to “clean” up our diet to see if this makes a difference…

    • Pamela says:

      Welcome Melissa! I’m thrilled you found me. There are plenty of great recipes and nutritious foods to try on your hubby. Mine is a meat and potatoes guy and he loves everything (ok, 95%) I make! It’s a process :)

  3. Doreena says:

    My kids love this dessert. I am super glad since it is healthier for them than regular chocolate pudding.

  4. Joann Acuna says:

    Can’t wait to make this recipe. For the sugar, is it 1/4 cup? Thank you.

  5. Jane Stavropoulos says:

    This is yummy! I just made it in my vitamix (my cuisinart is broken) with Wildwood Organic sprouted live silken tofu, and it turned out just delicious!

  6. Kristy says:

    Just wanted to let you know that I made the your chocolate tofu pudding recipe on Valentine’s Day and it was great! So simple and so yummy – my husband devoured his! Thanks so much for sharing!

  7. Erica says:

    another reason to stay organic on your soy is the environmental concerns. Soy growers are top three for pesticide and chemical fertilizer application in the country. While soy is not in the top for pesticide residue (amount remaining when it gets to the consumer), the initial application has broad scale environmental impacts.
    any gluten AND soy free recommendations for the soy intolerant among your readers/family members?

    • Pamela says:

      Excellent comment, Erica! Thanks for that. You can sub a ripe avocado or avocado and a half for the tofu here. In other recipes, coconut aminos make a good sub for shoyu or tamari. Let me know if you had a specific soy substitution in mind and I’ll help you out.

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