Chocolate Pudding to please them all

The idea of tofu instead of something does NOT sound so appealing to me. Tofu for vegan mayo, tofu to make sauces, tofu to make fake cheese. I don’t know, it just goes along the same lines as the hippy granola-ey line of food that is okay sometimes but I don’t want to be typecast for my healthy and/or GF way of life.

But then… Mark Bittman wrote a recipe for the New York Times in 2009 for Mexican Chocolate Pudding. My world changed. Wait, that’s a lie. First, I made his recipe with an immersion blender and it was choppy and odd and I figured that’s what happens when you use tofu instead of real milk. Then I tried it again with a cuisinart (yes, that’s what it called for in the first place). And then I made it again. And again. The original recipe calls for cinnamon and chili powder and other such spices. I mixed it up. I did it plain. I did it with orange zest and toasted pistachios on top. I thoroughly enjoy this recipe. It is my “go-to” when I have to create a dessert that looks great, is super simple, and pleases everyone with all the food issues human-kind now comes with to a party.

I’ve made variations of this as pie filling, renamed it “mousse” to sound fancier, made it with roasted bananas for chocolate banana cream pie, and this week I made it for my vegan intern’s birthday with espresso and toasted almonds.

Vegan Chocolate Pudding
16 oz silken tofu (firm or extra firm- or if you’re doubling it- try 1 soft and 1 extra firm)*
8 oz bittersweet chocolate
3/4 c. boiling water
3/4 c sugar
1 tsp vanilla
2 t instant espresso, rum, orange juice etc (optional)
topping choices: crushed pistachios, toasted almonds, orange zest, peanuts and bananas (it’s really good I swear), fleur de sel, you get the picture.

Melt chocolate and set aside. Pour boiling water over sugar and mix with a spoon until dissolved. If using espresso, add this to the boiling water too. If using juice or alcohol, take away 2 teaspoons of the water. Blend tofu in the food processor until smooth, add all other ingredients and puree. Scrape out into individual ramekins or in 1 serving bowl. Refrigerate for at least 1 hour before serving. Add topping just before serving.

"intern holding mousse"

*It’s very important that you use silken. I’ve experimented with regular ol’ tofu and to me it tastes too vegetabley-based as opposed to sweet and delicious.


About Salts Kitchen

I write. I eat. And I cook. I write about what I cook and eat. I love finding new foods, being inspired to make something I've never made, and most of all I love feeding other people things that they have never tried before. I like disproving myths about food and what it means to eat well, to eat healthy, often on a budget, and for some of us- to eat with a bunch of food allergies (and still eat well!).
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3 Responses to Chocolate Pudding to please them all

  1. Trey says:

    Salts, I am not a tofu person, but I think I would try this puddin. I think I may have had it before but can’t remember.

    • Salts Kitchen says:

      Trey- I make this pudding a whole lot. It’s the greatest simplest dessert that you can make seem way fancier than it is. I may make this at your house next week, will try to save you some leftovers.

  2. Pingback: Chocolate Mousse Pie with Caramelized Bananas and Salted Peanuts (and Graham Cracker Crust) | Salts Kitchen

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