Tofu Pudding
Did you know you can use tofu as a base to make pudding, sauces and dips? Silken tofu is great for creamy and blended foods, like this creamy mocha pudding. It’s made from blending together silken tofu, melted chocolate chips, cocoa powder, coffee powder, and maple syrup.
This recipe is gluten-free and plant-based, and takes only 10 minutes of prep time. It tastes so good with whipped cream and fresh berries. You can keep it fully vegan by serving it with non-dairy whipped cream, and garnish it with some shaved chocolate for an added sweet touch.
Tofu is one of my weekly must-haves when grocery shopping. Its variety and versatility presents endless opportunities to add it to your favorite recipes, and offers high-quality protein and essential nutrients. Plus it’s an easy and affordable way to give your favorite meals a nutritious boost
Check out some of my favorite ways to use tofu-
- Eggplant and Zucchini Rollatini with Tofu Ricotta
- Crumbled Tofu Tacos with Kale Slaw
- Cashew Tofu Stir-fry
- Tofu Burrito Bowls
What you’ll need to make tofu pudding
Here’s what you’ll need to make mocha pudding:
- Silken tofu– silken tofu is ideal for this recipe because of its smooth and creamy consistency
- Semi-sweet chocolate chips– I love to use semi-sweet or dark chocolate chips for a rich flavor
- Unsweetened cocoa powder– unsweetened cocoa or cacao powder add even more chocolate flavor to the pudding
- Instant coffee or instant espresso powder– for a classic chocolate pudding, you can leave out the coffee, though I personally think it adds a delicious richness without overpowering the flavor
- Maple syrup– to add a light sweetness
- Flakey salt– to balance out the flavors
- Melt the chocolate chips and coconut oil in 30 second increments in the microwave until smooth
- Add the tofu to a blender or food processor with the melted chocolate, maple syrup, cocoa powder, coffee powder and pinch of flakey salt. Blend together until smooth
- Transfer the pudding to a dish and refrigerate for at least 30-60 minutes- the longer it chills the better.
- When serving, top with whipped cream, berries and shaved chocolate
My mini food processor is my newest kitchen staple, and I loved using it for this recipe. It’s the perfect size for sauces and dips, and is so easy to clean
This rich and creamy mocha pudding is the perfect dessert to serve at your next summer picnic or fo r an easy weeknight dessert. Made with simple ingredients, ready in minutes, and is seriously so good! I can’t wait for you guys to try it.
Looking for more ways to use tofu? Try some of these recipes below:
Sheet-pan Tofu and Veggies
Shawarma Spiced Tofu Wraps
Maple Tahini Tofu with Garlic Green Beans
Ingredients
- 1 pack silken tofu 14 oz
- ½ cup semi-sweet chocolate chips melted with 1 tsp of coconut oil
- 3 tbsp pure maple syrup or honey
- 2 tbsp unsweetened cocoa powder
- 1 tbsp instant espresso powder/instant coffee
- Flakey salt
Top with
- Whipped cream dairy or plant-based
- Fresh berries
- Shaved chocolate
Directions
- Melt the chocolate chips and coconut oil in 30 second increments in the microwave until smooth
- Add the tofu to a blender or food processor with the melted chocolate, maple syrup, cocoa powder, coffee powder and pinch of flakey salt. Blend together until smooth
- Transfer the pudding to a dish and refrigerate for 30 minutes to an hour
- When serving, top with whipped cream, berries and shaved chocolate
- Keep refrigerated for up to 1 week
So sorry about that- the recipe card must have not transferred properly when I redesigned my website. It should be updated now!