What happens when you blend healthy ingredients into creamy goodness? You get a delicious, nutritious pudding – a perfect comfort food for the cold days of winter. The star of this pudding is tofu. Now, I know many of you are not that familiar with this versatile, vegetarian protein, but it’s high time to cozy up to it. Tofu is made from soybeans and comes in different varieties, from extra firm all the way down to silken. Tofu can be cubed and used in savory dishes such as tofu stir fry (that will be for another post) or in creamier dishes such as salad dressings, dips or puddings.
When using chocolate, say goodbye to the cheap stuff from the candy store. Dark chocolate, at least 70%, is rich in antioxidants, making it a true super food.
Spices not only kick up flavor in foods, they add a boost of cancer fighting properties to any dish. This recipes uses cinnamon and chili powder. I used Ancho Chili Pepper from Penzey’s, my favorite place to buy spices. It is not hot, but feel free to kick it up with a spicy chili powder.
Make this decadent pudding today – it is so easy, yet rich, filled with good for you ingredients. Be sure to watch the video below, it gives you step by step instructions on melting chocolate and making the pudding.
Mexican Chocolate Tofu Pudding
Serve 8
Ingredients
3/4 cup organic cane sugar
1 pound organic silken tofu
8 ounces high-quality bittersweet (at least 70% dark) chocolate, melted
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon chili powder, or more to taste
Directions
- In a small pot, combine sugar with 3/4 cup water; bring to a strong simmer and cook until sugar is dissolved, stirring occasionally. Cool slightly.
Cinnamon and chili powder make such a delicious pair! - Put all ingredients in a food processor or blender and purée until completely smooth, stopping machine to scrape down the sides if necessary.
- Divide among 4 large or 8 small ramekins and chill for at least 2-3 hours. If you like, garnish with a dollop of whipped cream, chocolate shavings or coconut before serving.
Inspired by Mark Bittman
