Mexican Chocolate Tofu Pudding Recipe #372371
From Mark Bittman, published in the _New York Times_, May 15, 2009.
by DrGaellon
40 min | 10 min prep
SERVES 4 -6
- 3/4 cup sugar
- 3/4 cup water
- 1 lb silken tofu
- 1/2 lb high-quality bittersweet chocolate or semisweet chocolate, melted
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon chili powder (to taste)
- chocolate shavings (optional)
- In a small pot, combine sugar and water. Bring to a boil and cook until sugar is dissolved. Let cool for a few minutes.
- In a blender, combine syrup, tofu, melted chocolate, vanilla, cinnamon and chili powder. Puree until completely smooth (scrape down sides of container with a rubber spatula if necessary).
- Divide into 4-6 serving bowls and refrigerate at least 30 minutes. Garnish with chocolate shavings if desired.
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5 stars