Ingredients
Ingredients
- 12.3 ounces silken tofu
- 2/3 cup dark unsweetened cocoa powder
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- Fresh whipped cream, for serving
Instructions
- Drain the tofu: Place the silken tofu on a plate to sit for about 5-10 minutes to drain excess water. Position the plate over the sink and gently press on the tofu with your hand to help release water into the sink. Alternatively, use a paper towel to soak up moisture. Then slice the tofu into cubes.
- Blend pudding mixture: In a food processor, combine the cubed tofu, 2/3 cup dark cocoa powder, 1 cup powdered sugar, and 1 teaspoon vanilla extract. Puree the ingredients for 1 minute until smooth. Scrape down the sides of the processor bowl and blend for an additional 30 seconds to ensure even texture.
- Chill the pudding: Spoon about 1/3 cup of the chocolate pudding into individual serving dishes. Refrigerate for at least 30 minutes to let the pudding set and flavors meld before serving.
- Serve: Garnish each serving with fresh whipped cream and enjoy your silky, chocolatey tofu pudding.
Notes
- For a sweeter dessert, adjust the powdered sugar to taste.
- Use silken tofu for the smoothest texture; avoid firm tofu.
- This pudding is best served chilled and can be stored covered in the refrigerator for up to 3 days.
- To make this dessert vegan, use a plant-based powdered sugar and whipped cream alternative.
- For added flavor, consider adding a pinch of sea salt or a dash of espresso powder to enhance the chocolate taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
