Tuesday, September 15, 2009

Silken Tofu Chocolate Pudding

Tofu chocolate pudding

Tonight's decadence was a continuation of the "silken tofu as cream replacement" theme. I adapted Mark Bittman's recipe for Mexican Chocolate Tofu Pudding, with a number of tweaks. Here's the first thing to know: It's easy, easy, easy. It took less than half an hour with a 4 year old helper. Second: you can eat it immediately. Third: While you need a blender and (ideally) a microwave, you won't need to heat up the oven/house. Fourth: It's rich. Really, really rich.

1/2 cup agave nectar
3.5 oz bittersweet chocolate ( 1 bar, high quality. I used Green & Black's.)
12.3 oz lite silken tofu (1 package, I used Mori-Nu. Non lite would also work)
1 teaspoon cinnamon
1 teaspoon vanilla

1) Drain the silken tofu in a colander while you are doing the next steps.
2) Break the chocolate up into small pieces. I put it in a zip lock bag and let the 4 year old hit it with a meat hammer on a cutting board, but I'm sure there are other ways to accomplish small chunks of chocolate.
3) Melt the chocolate. If you want to do it in the microwave, put it in a microwave safe bowl and microwave at 50% power in 30 second increments, stirring after each one, until the choclate is almost completely melted. Stir to finish melting. It took between 2 and 3 minutes for mine to melt completely.
4) Dump everything into the blender and whirr until well blended.
5) Spoon into very small serving dishes -- I think espresso or demitasse cups would be perfect here.

A note on servings: I couldn't eat all of the serving pictured above, it was so rich and filling. I really think the optimal serving size would be 2 oz (8 servings total), which is going to seem small.

Nutritional Information:
2 oz serving (makes 8)
162.5 calories 8 grams fat 1.25 grams fiber 2.75 grams protein = 4 pts

1 comment:

  1. The first time I tasted a pudding made with silken tofu was last year and it was so delicious! Yours looks yummy too :)