As seen on The Tasting Table, Episode 2
Non-Dairy Chocolate Tofu Pudding
My vegan friend Teresa told me about this creamy pudding made with tofu. Sounds unusual but it's so easy to make and so delicious! You don't have to be vegan to like this!
Equipment
- Blender
- microwave bowl
Ingredients
- 1 cup Chocolate Chips (Non-Dairy)
- 12 oz Tofu (Soft to medium)
- 1 tbsp Peanut Butter (creamy)
- 1-2 tsp Almond Extract (or Vanilla)
- 1/4 cup Almond Milk or any alternate milk
- Optional Toppings: chopped Oreo cookies, crushed candy cane, shaved chocolate, nuts, chocolate syrup, whipped cream (non-dairy)
Instructions
- Mix the chocolate chips with the almond milk in a microwaveable bowl. All microwaves are different so to prevent the chocolate from burning, heat a minute, then at intervals of 15 seconds until the chocolate is softened. Stir to mix into the milk.
- Add the tofu and peanut butter into the blender. Pour the melted chocolate in, along with the vanilla.
- I have the Pampered Chef Deluxe Cooking Blender so it's very powerful. I blend on the Smoothie setting which is about a minute, Depending on how powerful your blender is, blend until it's smooth. It will be thick but pourable.
- Pour into 6 small glass cups. Refrigerate at least 2 hours or overnight for it to set.
Notes
If you use a medium firm tofu, the firm consistency is great for a Chocolate Pie. Just pour the pudding into a graham pie crust or Oreo crust. After it sets in the refrigerator, you can decorate with toppings and whipped cream just before serving.
Tip: For a mocha flavour, add a tablespoon of instant coffee.
