Saturday, May 15, 2010
Mexican Chocolate Tofu Pudding
I am on day 15 without an oven and I'm getting pretty pissed at my landlords. Apparently Monday they're going to come try to sort it out. But wtf. How hard is it to hire a repairman? Don't they know this is the seventh level of hell for me?
The only positive I can derive from this is that it's expanding what I normally bake. As in, I'm not technically baking it. So there's lots of no-bake bars, puddings, granitas, etc. I've found that I'm stoked to try out. One of these is tofu pudding, which I remember eating a lot when I was a kid. I found a few recipes and adapted (winged, really) my own version for Mexican Chocolate Tofu Pudding.
The best part is you can't even tell it's made with tofu. It's creamy and rich, with the perfect blend of spice and chocolate. And my son ate it without complaint, which is always the true test. Tofu pudding is also vegan-friendly (okay, not my version -- but it would be easy to adapt with margarine and dairy-free chocolate) so it's fun for everyone!
On facebook? Add how sweet it is!
Mexican Chocolate Tofu Pudding Recipe:
1 pkg soft tofu
1 cup chocolate chips
3 tbsp butter
Pinch of chili powder
1/2 tsp cinnamon
1/4 cup sugar (I added this but it would be just as good without it)
Melt butter, chocolate, and sugar in the top of a double boiler or a heavy saucepan until smooth
In a food processor or a stand mixer with the whisk attachment, blend tofu until smooth. (You can also do this by hand but it might not get as smooth).
Add melted chocolate mixture to tofu. Add chili and cinnamon. Mix, scraping down sides frequently, until mixed thoroughly. Pour into serving bowls, or large bowl.
Cover with cling wrap, and refrigerate for 30 minutes.