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Nutrition Facts

Serving Size 1 (134g)

Recipe makes 6 servings

Calories 127
Calories from Fat 37 (29%)
Amount Per Serving %DV
Total Fat 4.1g 6%
Saturated Fat 1.1g 5%
Monounsaturated Fat 1.0g
Polyunsaturated Fat 1.8g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 43mg 1%
Potassium 338mg 9%
Total Carbohydrate 15.3g 5%
Dietary Fiber 2.5g 10%
Sugars 10.2g
Protein 9.4g 18%

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Favorite Vegetarian Dishes

vigilant20

Tofu Dream Pudding and Pie Filling

Recipe #119014 | 5 min | 5 min prep | add private note

By: DR. House
Apr 25, 2005

PLEASE read the notes before trying this recipe. Using the correct product it makes a lovely pudding pie filling. If you are unsure of tofu or have not worked with it or want to try it, please feel free to visit our Vegetarian forum on zaar. You will get some wonderful information

SERVES 6 -8 (change servings and units)

Ingredients

Directions

  1. 1
    IMPORTANT NOTES ADDED:.
  2. 2
    The tofu called for here is asceptic tofu NOT waterpacked tofu. One brand is Mori-Nu. AGAIN: It will NOT work with Waterpacked [tofu packed in water] also called cotton. It will NOT work with firm waterpack tofu. The texture and the taste will change because the medium will change. An example of the correct tofu is: http://www.morinu.com/ Please feel free to visit the Vegetarian forum and ask if you aren't sure. We don't bite. Honest but we do have great ways to make stuff taste even better. I host there so you can ask anytime. As to the Almond, add a bit, taste and add more. Don't add all at once. You may need less than we use because brands vary. [Do the same with other flavorings too] Also I have added chocolate extract. It does well with that in place of the Almond.
  3. 3
    Simply blend your tofu, cocoa, sugar or Splenda, vanilla in a food processor or blender until smooth and well blended.
  4. 4
    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.
  5. 5
    NOTE 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.
  6. 6
    I never thought to add this. Be careful what cocoa powder you use. The tofu is going to grab the taste. IF it is a chalky type you are going to have chalky tofu pudding. Nothing in the pudding mix will 'hide' that. Remember this has no milk to 'mute' the cocoa taste.

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Featured Reviews for This Recipe

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From: Mia in Germany

On Jun 14, 2009

Absolutely delicious. I had to use soft silken tofu and used rice syrup instead of sugar, but that worked great. Excellent recipe, thanks for posting!

0 people found this review helpful

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  • From: Cookie Cooker

    On Feb 10, 2009

    Wow! This pudding was great and so easy to make. I used TJ hot chocolate mix so I nixed the sugar and just put an extra tbls of cocoa in. I also didn't have almond extract so I added extra vanilla. It does have a sort of weird aftertaste from the vanilla extract. Next time I'll try it with vanilla powder. I bet it would taste fantastic. In fact, I bet a vanilla pudding made this way with vanilla powder would be great.

    0 people found this review helpful

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  • From: Mangoagogo

    On Oct 12, 2006

    This stuff is friggin' oustanding!! I'll never eat any other pudding again! And it's so easy...I used Splenda in place of sugar. I've tried this several times and found that substituting the cocoa powder with carob powder worked well, as did adding 2 tsp. peanut butter. I've also made vanilla pudding out of this by nixing the cocoa powder and upping the vanilla extract and sweetener...delish!

    6 people found this review helpful

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  • reviewer icon

    From: *Kathy*

    On Aug 2, 2006

    Beautiful creamy texture, and extremely quick and easy to make in the food processor. I used Splenda sugar blend then added a some real sugar to taste. I was out of almond extract and used a bit of mint extract instead. I wasn't happy with the mint flavor, and will make the recipe as directed when I have almond extract. I think this will fool my husband into thinking it's regular pudding and not tofu. As much as I like chocolate, I'd also want to try substituting fresh berries. UPDATE: Finally made the recipe as directed, and it was great. I used slightly less cocoa powder. It's very good with almond extract, but I've also made it with banana extract — I think I like that best. Thanks!

    4 people found this review helpful

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  • Read all 26 reviews

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