Best 10 Tofu Pudding Recipes

CHOCOLATE-BANANA TOFU PUDDING

Steps:

• Place the banana, tofu, sugar, cocoa powder, soy milk, and cinnamon into a blender. Cover, and puree until smooth. Pour into individual serving dishes, and refrigerate for 1 hour before serving.

TOFU CHOCOLATE PUDDING/MOUSSE/PIE FILLING

Steps:

• Note 1: vegans: use barley-malt-sweetened nondairy chocolate chips or use a really good vegan chocolate bar (like Rapunzel Organic Bittersweet) instead of some or all of the chips.
• Note 2: I use the Mori Nu brand of tofu for this (since it's from their box), but you can use any brand, just make sure it is the"silken" type and not regular.
• Melt choc chips in a double boiler over low heat or in microwave (if you know what you're doing).
• Put tofu, sweetener, and melted chocolate into a blender and process until very smooth.
• Pour into a serving bowl or bowls and refrigerate, covered, for at least a couple of hours.
• Cover this well, because it will pick up EVERY odor in your refrigerator otherwise.

MEXICAN CHOCOLATE TOFU PUDDING

Steps:

• In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly. Put the sugar mixture, tofu, chocolate, vanilla, cinnamon, and chili powder in a blender and puree until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving.

TOFU DREAM PUDDING AND PIE FILLING

Steps:

• Place tofu, brown sugar, walnuts, maple syrup, and lemon juice in a food processor. Process until smooth. Cover and chill to thicken for pie filling, or serve immediately as pudding.

TOFU CHOCOLATE PUDDING

Steps:

• Melt the chocolate with water in a heavy saucepan or double boiler.
• In an electric blender or food processor, combine tofu with the melted chocolate, milk, and vanilla extract. Process until the mixture is smooth. Chill for approximately one hour, and serve!

QUICK SILKEN TOFU CHOCOLATE PUDDING

Steps:

• Melt the chocolate chips in a small saucepan or double boiler with a tablespoon of water over medium heat.
• Transfer the melted chocolate to the container of a food processor fitted with a steel blade.
• Add the tofu and process until smooth.
• Add the brown sugar, honey, or rice syrup to taste, and sprinkle in the nutmeg.
• Process again until velvety smooth.
• Stir in the sliced banana, if desired.
• Divide the pudding among 6 dessert cups and chill until needed.
• Note: If you are looking for a dairy-free pudding, beware!
• Some brands of semisweet chips contain milk products.
• Most generic or store brands are safe, but be sure to read the label!

TOFU DREAM PUDDING AND PIE FILLING

Steps:

• IMPORTANT NOTES ADDED:.
• 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.
• 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.
• 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.
• 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.

MEXICAN CHOCOLATE TOFU PUDDING

Steps:

• 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.

MEXICAN CHOCOLATE TOFU PUDDING

Steps:

• 1. In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly. 2. Put all ingredients except for chocolate shavings in a blender and purée until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving. Yield: 4 to 6 servings.

MAPLE TOFU PUDDING

Steps:

• Drain the tofu and cut it into small pieces.
• Place the pieces in a blender.
• Add the oil, maple syrup, salt and vanilla. Put the lid on the blender.
• Process the mixture for a minute or two, or until the pudding is quite smooth.
• If necessary, turn off the blender, and scrape down the sides of the blender jar.
• Then put the lid back on and process some more.
• When the mixture is smooth, turn it into 4 small, resealable, half-cup containers.
• Chill until serving time, or serve right away if desired.
• If you like, you can sprinkle a tablespoon of finely chopped walnuts on top of each serving of pudding.
• I prefer black walnuts, but any type will do.