The few people I talked to about this recipe visibly recoiled. I get it: Tofu is not the most thrilling ingredient, especially when it comes to dessert. I was in this camp. Heck, I sewed and carried the flag for this camp. My favorite tofu preparation is when it’s taken a nice long oil bath and is covered in a delicious sauce. So I was surprised when I tasted this decadent, thick and creamy dessert. Silken tofu’s texture is a lot like custard: quite different from the firm and extra firm tofu I cook with.
High quality chocolate is key (remember, tofu is not known for its overwhelming flavor). Look for Ghirardelli, Scharffen Berger or Valrhona, and do not overcook it. I added cinnamon for my fifth ingredient, but a little almond or orange extract would also be nice, or a touch of cayenne pepper along with the cinnamon could make this a great version of Mexican chocolate pot de creme.
Vegan Chocolate Pudding
Inspired by a recipe from Mark Bittman
6 to 8 servings
¾ cup light brown sugar
¾ cup water
½ tsp. kosher salt
8 oz. high quality semisweet chocolate, chopped
1 lb. silken tofu
2 tsp. pure vanilla extract
1 tsp. ground cinnamon
• In a saucepan, bring the brown sugar, water and salt to a boil over high heat until the sugar and salt are completely dissolved, stirring occasionally. Remove from heat and let cool.
• Place the chocolate in a microwave-safe bowl and microwave for 30 seconds. Stir, microwave another 30 seconds, stir again until melted.
• Combine the brown sugar syrup, melted chocolate, tofu, vanilla and cinnamon into a blender and mix on medium-high speed, scraping down the sides as needed, until completely smooth. Pour the pudding into 6 to 8 ramekins and chill 15 to 30 minutes until set. Serve.
This article appears in February 2017.