Tofu Chocolate Pudding
Silken tofu is a great base for pudding—it has just the right consistency, and it spares you from bothering with a flour-thickened milk sauce, which tends to scorch and lump.
Serves: 4
- 16-ounce tub silken tofu
- 3/4 cup semi-sweet chocolate chips
- 3 to 4 tablespoons agave nectar or maple syrup, or to taste
- 1 teaspoon pure vanilla extract, optional
Puree the tofu in a food processor or blender until completely smooth. Transfer to a small saucepan and add the chocolate chips. Cook over medium low heat, stirring often, until the chocolate chips have melted. Stir in the maple syrup and optional vanilla.
Allow to cool completely, then serve at room temperature.
- Sweet tooth still craving? Here are more Vegan Baking and Sweets.
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I make this with malt-sweetened carob chips. Maple Syrup seems to be the best sweetener to use to eliminate that tofu-y taste. This is always a hit and a big surprise when I tell people what it is!