Every time I make tofu pudding, I wonder why I don’t make tofu pudding MORE.I love how easy and fantastic it is. There are endless options, and I’m officially on a mission to start making more of them.
I hope you don’t mind seeing a lot more tofu pudding here, because it’s happening!
A couple weeks ago, I posted this beautiful red velvet cheesecake dip on a lotsa links post. Well, it turns out that silken tofu can’t drown out the flavor of beets quite like the cottage cheese in that recipe can. It wasn’t great for dessert, though it did make for a thick and creamy (albeit obviously beet-flavored) base to smoothies for awhile. No harm done.
But I was on a red velvet mission then. So maybe I caved and used food dye instead of beets. Worth it. And maybe I found myself wanting to eat red velvet goodness with a spoon instead of creating some kind of dip. Even easier.
The result is a piece-of-cake (hehe) tofu pudding that makes for a wonderful dessert.
serves 4
16 oz silken tofu
1/4 C cocoa powder
1/2 C maple syrup (I’m sure agave would work and I actually think brown sugar would be awesome. next try.)
1/2 t vanilla extract
few drops red food dye
Blend everything in a food processor until smooth. Chill until set and gobble that goodness up!
I really meant to crumble some graham crackers on top, but I got distracted by shoveling this in my face, so I forgot….
Nutrition facts per serving: Calories: 187; Calories from Fat: 37; Total Fat: 4.1g; Saturated Fat: 1.1g; Sodium: 44mg; Total Carbohydrates: 31.7g; Dietary Fiber: 1.6g; Sugars: 25.0g; Protein: 8.8g
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