This is a take on a popular ‘vegan’ dessert that is also great for those who cannot tolerate dairy products. The combination of chocolate and cinnamon flavors is popular in Mexico. I served thispudding at a recent vegetarian lunch and learn presentation and it got rave reviews! You can’t taste the tofu at all!
Ingredients:
14 ounces firm silken tofu
¼ cup unsweetened cocoa powder
¼ cup agave nectar or 100% real maple syrup
1 ½ teaspoons pure vanilla extract
1 ½ teaspoons cinnamon
Hands On: 10 min | Total: 10 min | Makes: 4 servings
Directions:
1. Puree all ingredients in a food processor or blender. Pour into serving dishes; chill at least 1 hour or until serving.
Cook's Tips:
Don’t confuse silken tofu (aka Japanese style) with its more popular cousin, Chinese style tofu. Silken tofu is shelf-stable and comes in an aseptic package while Chinese tofu is refrigerated andcomes in a larger water packed container. Chinese style tofu will not work in this recipe. Silken tofu can be found in the international or health food aisle in many grocery stores and has a veryfine texture that is almost jelly-like.