This recipe tastes divine and is great for people who cannot tolerate dairy products. A half cup of raw tofu contains ten grams of protein and 94 calories, so dive in!
Tofu is an extremely versatile food item. By itself, it has a neutral taste. Like a chameleon, it blends into the flavors it is prepared with, savory or sweet. This is a very yummy dessert recipe that serves four people or two that want a big serving.
Ingredients:
- 1 sixteen ounce package of tofu*
- One quarter to a half cup of bittersweet chocolate, according to taste. To make this recipe vegan,substitute carob powder for a slightly different taste. Increase your oil and soy milk if using carob powder because it is dry and has very little fat.
- 1 Tbsp of olive oil
- 1 to 2 Tbsp of honey, maple syrup or any other kind of sweetener you like, according to taste.
- One half to three quarters cup of soy milk
- One half Tbsp. vanilla.
- Optional spices: A dash of five spice powder, cinnamon, salt. If using the cinnamon, don't use the five spice powder and vice versa.
*The different types of tofu textures are: silken, firm and extra firm. Most tofu dessert recipes usually call for silken tofu, but this dessert can be made with any kind of texture.
Preparation:
- Bring two quarts of water to boil in a large pot. When it is boiling, turn it off.
- Cut the tofu in four squares.
- If using silken tofu, place it gently in a strainer and place the strainer over a bowl large enough to accommodate a quart and a half of hot water safely. Firmer tofu will handle better.
- Place this in a clean sink.
- Slowly pour the hot water over the tofu.
- When you have finished pouring the hot water over the tofu, let it sit for a few minutes. This step removes some of the "chalkiness of raw tofu. Some tofu pudding recipes skip this step.
- While waiting, place the chocolate with two teaspoons of the tofu water in the microwave and melt at a low temperature. Alternate method: put the chocolate/ water mixture in a double boiler to melt. Keep checking the chocolate so it doesn't burn with either method.
- Carefully take the tofu out, let it cool and place in a food processor or blender. You can also place it in a deep bowl and use a hand mixer.
- Add the melted chocolate, olive oil, sweetener and optional spices and blend slowly or on low pulse.
- Cooking tip: measure your olive oil in the measuring spoon and add it first. Then measure your syrup sweetener in the same spoon. The honey or maple syrup will slide right out.
- Begin to add the soy milk. If you want a little thinner texture, add a little more soy milk slowly. Blend until smooth.
- Pour or spoon into four elegant dessert cups.
- The pudding is ready to eat now or can be refrigerated overnight for a thicker texture.
Serving Suggestions:
- Top with ripe rasberries, blueberries, blackberries or sliced strawberries.
- Top with commercially prepared, soy "whipped" toppings that are subtitutes for whipped cream. Put a dollop on with some granola, fruit or chocolate shavings.
- Enjoy totally by itself!
The copyright of the article Delicious Chocolate Tofu Pudding in Vegetarian Cuisine is owned by Cindy Ming. Permission to republish Delicious Chocolate Tofu Pudding in print or online must be granted by the author in writing.
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