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If you have not worked with Tofu before please read the tofu section on this site.
Ingredients:
24 5/8 ounces firm silken tofu
1/4 cup sugar
1 1/2 teaspoons vanilla
2 teaspoons almond extract , see notes
1/2 cup cocoa powder
Procedure:
The tofu used here is silken or asceptic. This pudding will not work well with waterpacked tofu. Add the Almond extract
a little bit at a time and taste. You may not use as much as the recipe calls for.
Simply blend your tofu, cocoa, sugar or Splenda, vanilla in a food processor or blender until smooth and well blended.
You have pudding. Add to your favorite shell or eat as a pudding. Can be used in parfaits also. Layer pudding, fruit,
pudding, fruit. garnish with fruit slices and a mint leaf or two or almond slices.
NOTES
24.6 ounces is two standard packages for me. It does seem to "grab" the sweet of sugar to me so I use less.
I also find it works very well with Splenda. Those with a sweet tooth may want to tweak that. Simply add the 1/4 and taste.
Then add to your taste.
Syrups such as honey, maple syrup and Kings Molasses have been used but I personally wasn't pleased with it. However tastes
may vary. Also note it MUST BE FIRM SILKEN. IT CANNOT BE WATERPACKED [can be low fat, organic or regular]. Soft is for smoothies
and Cotton or waterpacked is for other methods.
Also note that the quality of cocoa will effect this recipe. It can be chalky if some are used. IF that happens try
again with different cocoa. Remember that Tofu has NO milk to soften the flavor. What you are going to taste is the cocoa.
This pudding is a deep chocolate taste not a milk chocolate taste. It reminds me of some of the mousse on salad bars.
Serving Size: 6-8
Time: 5 minutes prep. 5 minutes "cooking"
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