I thought I was going to hate it. Because I tasted it when it first came out of the blender and all I could taste was the tofu. I let it chill overnight and then ate half of it the next morning because it was so good! It did remind me of mousse or even ice cream! I added a little bit more milk to it because I was having trouble mixing it in the blender. I also added a tablespoon of peanut butter and a packet of splenda and equal. I used 3/4 cup chocolate chips because I had 14oz of tofu.
I thought I was going to hate it. Because I tasted it when it first came out of the blender and all I could taste was the tofu. I let it chill overnight and then ate half of it the next morning because it was so good! It did remind me of mousse or even ice cream! I added a little bit more milk to it because I was having trouble mixing it in the blender. I also added a tablespoon of peanut butter and a packet of splenda and equal. I used 3/4 cup chocolate chips because I had 14oz of tofu.
I wasn't expecting much from pudding made with tofu but tried it because my daughter had a milk allergy... and it was really good! I use silken tofu and I think the pudding tastes like chocolate mousse so that's what I tell people I'm serving. They're always surprised when they find out it had tofu in it!:)
This is not that good. You can taste the tofu. I added a 1/2 c. to get rid of the tofu taste and it barely helped. I won't make this again.
Excellent! Even my husband loved it and he's very picky! I used a 12 oz block of silken firm tofu 1 cup of semi sweet choc. chips 1.5 tbsp water with 1 tbsp brown sugar 3 tbsp very vanilla soy milk and 1 tbsp creme de cacao. I only had about 1/4 tsp vanilla extract left so that's all I used. I blended the tofu in a food processor with the liqueur. Then I added the chocolate melted with all the other ingredients. I blended until it was REALLY smooth. I refrigerated the whole thing for 4 hours. Thanks!
I loved this pudding! I used soft tofu instead of firm and the texture was fantastic! (It was kind of like a mousse) No one could tell that this was made with tofu and everyone who tried gobbled it up. I will definitely make this again but I might try using milk chocolate chips instead of semi-sweet.
I tried this last night in my blender and it worked fine - just had to stop and stir with a spatula a few times. It's true that it tastes funny if you eat it right away. Make sure to give it plenty of time to chill. I'd say 24 hours would be ideal. Then top with some whipped cream and oh boy! We had the bowl licked clean. My husband is suggesting increasing the chocolate content a bit and I agree. I also took the suggestion of adding 3 tbsp of sugar to the original recipe. This recipe is my first attempt at using block tofu and I will be using it again soon.
LOVE IT! This is actually the first "tofu recipe" that I have ever made. I melted my chocolate in the microwave. It didn't melt completely so you got tiny bits of chocolate in every bite. My kids loved it with a nondairy "cool whip" type topping. Also good with a couple of sliced strawberries on top as well. Thanks so much for submitting this recipe it's wonderful.
FANTASTIC! Wonderful texture and taste; a pudding that you need not feel guilty about eating the entire bowl as you're gobbling up all those healthy isoflavins. I think I'm gonna try it with Butterscotch Chips (or maybe even Carob) and see if it turns out as good as the chocolate. Thanks again for a super low-lactose yummy pudding...methinks I'll make some more.....
Wonderful recipe! I added 3 tsp. Splenda (sugar would work too) to make it just a little sweeter. I topped each serving with whipped cream mini chocolate chips and a few frozen raspberries. It was a hit for dessert & so easy with the food processor. I will make this often! Thanks Deda!:o)
