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Vegan Mexican Chocolate Tofu Pudding whitney

Written by whitney    
 
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Vegan Mexican Chocolate Tofu Pudding

Having Mexican grandparents who have never even heard of tofu, the idea of this amazingly simple Vegan Mexican Chocolate Tofu Pudding recipe is, in my kitchen, kind of a bittersweet culture clash. But it's easily the most delicious and simple culture clash you'll ever taste and NO ONE will know it's vegan unless you tell them. You need only put aside about 10 minutes to prepare this.

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Vegan Mexican Chocolate Tofu Pudding Recipe

8 oz. bittersweet chocolate
1 cup non-dairy milk
2 Tablespoons agave nectar
1 teaspoon cinnamon
1 teaspoon ancho chili powder
½ teaspoon nutmeg
½ teaspoon vanilla extract
12 oz. silken tofu (one box)

1)
Over medium heat, melt the chocolate in a saucepan along with the non-dairy milk. Once it's gelatinous, add the agave nectar, cinnamon, chili powder, nutmeg and vanilla extract. Stir and remove from heat.

2)
Add the tofu to a blender and add the chocolate mixture. Blend until creamy and pour the mixture into multiple small containers such as wine or margarita glasses. Cover and chill before serving. This pudding looks great served with chocolate shavings on top and miniature sombreros if you have them.
This recipe makes about 6 servings of Vegan Mexican Chocolate Tofu Pudding.


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this is delicious, I made it with raspberries and I love it, very smooth and fine texture - thank you for this great recipe!
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ina Reviewed by ina December 04, 2013
Top 500 Reviewer  -   View all my reviews (1)

wow

this is delicious, I made it with raspberries and I love it, very smooth and fine texture - thank you for this great recipe!

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This was soooo delicious! I actually left out all the spices, and uses sweetened vanilla almond milk so I left out the agave, but it turns into this incredible mousse like texture after a few hours of cooling. So amazing! You would never know it was made with tofu.
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5.0
Reviewed by tatiana November 02, 2010

Awesome!

This was soooo delicious! I actually left out all the spices, and uses sweetened vanilla almond milk so I left out the agave, but it turns into this incredible mousse like texture after a few hours of cooling. So amazing! You would never know it was made with tofu.

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