As I was glancing through my cookbooks, I ran across this gem from Heidi Swanson’s Super Natural Cooking. I’m not a fan of tofu, and I only tried it because Heidi’s intro promised the tofu would not be tasted. And guess what, she’s right. These are perfect little puddings, and freeze nicely into fudgesicles.
The original recipe calls for amaretto flavoring, which sounds kinda nutty to me, so I just skipped it. The first time I made this, I thought I’d be all Gourmet and steeped some fresh mint in the soy milk…the idea was good, but the result was medicinal and not well-received. If you want to make these into chocolate mint, use peppermint extract instead.Print
- In a microwave-safe bowl, heat the soymilk and chocolate chips slowly, 30 seconds at a time stirring in between zaps, until melted and smooth.
- Using a stand blender, immersion blender or a food processor, mix the warm chocolate soy mixture with the box of tofu until smooth and creamy.
- Add some sugar to taste at this point if you think the pudding needs it and mix well.
- Spoon into cups and chill for 1 hour. It will thicken up as it gets cooler.