Mexican Chocolate Tofu Pudding

Yield: 8 servings


¾ cup sugar
¾ cup water
1 package (14 oz) of silken tofu*
8 oz. bittersweet chocolate chips
1 teaspoon vanilla extract
1 ½ teaspoon cinnamon
½ teaspoon chili powder

*Silken tofu can be found in the refrigerated section of the grocery store. It can also be found in Asian markets under the brand name, “Mori Nu.” Do not substitute firm or extra firm tofu in this recipe – it will not have a smote texture or create a pudding-like consistency.


1.  In a small saucepan, combine sugar and water. Bring to a boil and cook until sugar is dissolved, stirring occasionally. Remove from heat. Stir in chocolate chips and stir until melted. Allow mixture to cool slightly.

2.  Put all ingredients in a blender and puree until completely smooth, stopping machine to scrape sides. Divide among 8 ramekins and chill in the refrigerator for at least 30 minutes to allow mixture to firm before serving.

3.  Top with a bit of whipped cream and chocolate shavings, if desired.

Chef’s Notes: Pudding will keep in the refrigerator for 3-5 days.