TOFU CHOCOLATE PUDDING
I personally think that the Mori Nu Silken (Firm) tofu works beautifully for this recipe. Its Vegan and Gluten Free and is a real treat for those wanting Vegan desserts. For an intense chocolate flavour you can increase the chocolate chips to 3/4 cup but 2/3 cup works best for us. You can see more step wise photos in this link - http://chefinyou.com/2011/03/tofu-chocolate-pudding/
Provided by DhiviK
Categories Dessert
Time 15m
Yield 4-5 serving(s)
Number Of Ingredients 3
Steps:
- Combine the water and chocolate chips on top of a double boiler.
- Stir to melt it until smooth. Set aside.
- Blend the Tofu to puree it until its smooth and lump free.
- Add the melted chocolate to it and blend it once again to combine it well.
- IMPORTANT STEP: Refrigerate this for at least 2 hours. The longer you keep it, better for the tofu and chocolate to mingle. It will thicken.
- You can pipe them into serving bowls/ramekins and serve them plain or with raspberries.
Nutrition Facts : Calories 134.5, Fat 8.4, SaturatedFat 5, Sodium 3.2, Carbohydrate 17.9, Fiber 1.6, Sugar 15.3, Protein 1.2
TOFU DREAM PUDDING AND PIE FILLING
PLEASE read the notes before trying this recipe. Using the correct product it makes a lovely pudding pie filling. If you are unsure of tofu or have not worked with it or want to try it, please feel free to visit our Vegetarian forum on zaar. You will get some wonderful information
Provided by drhousespcatcher
Categories Dessert
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- IMPORTANT NOTES ADDED:.
- The tofu called for here is asceptic tofu NOT waterpacked tofu. One brand is Mori-Nu. AGAIN: It will NOT work with Waterpacked [tofu packed in water] also called cotton. It will NOT work with firm waterpack tofu. The texture and the taste will change because the medium will change. An example of the correct tofu is: http://www.morinu.com/ Please feel free to visit the Vegetarian forum and ask if you aren't sure. We don't bite. Honest but we do have great ways to make stuff taste even better. I host there so you can ask anytime. As to the Almond, add a bit, taste and add more. Don't add all at once. You may need less than we use because brands vary. [Do the same with other flavorings too] Also I have added chocolate extract. It does well with that in place of the Almond.
- Simply blend your tofu, cocoa, sugar or Splenda, vanilla in a food processor or blender until smooth and well blended.
- You have pudding. Add to your favorite shell or eat as a pudding. Can be used in parfaits also. Layer pudding, fruit, pudding, fruit. garnish with fruit slices and a mint leaf or two or almond slices.
- NOTE 24.6 ounces is two standard packages for me. It does seem to "grab" the sweet of sugar to me so I use less. I also find it works very well with Splenda. Those with a sweet tooth may want to tweak that. Simply add the 1/4 and taste. Then add to your taste. Syrups such as honey, maple syrup and Kings Molasses have been used but I personally wasn't pleased with it. However tastes may vary. Also note it MUST BE FIRM SILKEN. IT CANNOT BE WATERPACKED [can be low fat, organic or regular]. Soft is for smoothies and Cotton or waterpacked is for other methods.
- I never thought to add this. Be careful what cocoa powder you use. The tofu is going to grab the taste. IF it is a chalky type you are going to have chalky tofu pudding. Nothing in the pudding mix will 'hide' that. Remember this has no milk to 'mute' the cocoa taste.
CHOCOLATE TOFU MOUSSE PIE
No one will ever believe this is tofu. It is rich, velvety and totally decadent.
Provided by Michael Thomas
Categories dessert
Time 3h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Melt the chocolate over low heat, stirring often. Blend tofu in a food processor. Add the vanilla and melted chocolate and blend again, stopping once or twice to scrape down the sides of a bowl with a rubber spatula.
- Beat the egg whites to soft peaks. Place the tofu chocolate mixture into a bowl and slowly fold in the egg whites with a rubber spatula. Scoop the filling into the pie crust and refrigerate for several hours before serving.
- Serve with a bit of whipped cream or raspberry sauce (or simply thin raspberry jam with a bit of water and lemon juice). Don't say tofu, say terrific.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
TOFU CHOCOLATE MOUSSE
Haven't made yet, found on prevention.com, posting here for safekeeping. I like that it doesn't have raw eggs. Cook time is chill time
Provided by spiritussancto
Categories Dessert
Time 2h10m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 5
Steps:
- Place the tofu, vanilla extract, and almond extract in a food processor and blend until smooth. Add the chocolate and blend for 1 minute. Scrape the sides with a rubber spatula and blend for 1 minute longer or until incorporated. Pour into a large bowl.
- Fold in the yogurt just until blended. Refrigerate until ready to serve. (Says to make a few hours before the guests arrive, so I'd bank on at least two hours).
- Turn this humble dessert into a restaurant-worthy confection with a garnish of pretty chocolate curls. Making them is as easy as drawing a vegetable peeler along the edge of a bar of chocolate. Use the short wide edge to make small tubular curls; use the longer, narrower edge for thinner, longer shavings.
Nutrition Facts : Calories 271.5, Fat 14.9, SaturatedFat 7.8, Cholesterol 0.6, Sodium 32.6, Carbohydrate 31.6, Fiber 2.6, Sugar 26.6, Protein 7.6
TOFU CHOCOLATE PIE
No one will guess the secret ingredient in this amazingly rich and creamy pie. In fact, you don't even have to tell them it's tofu until after they've finished the very last crumb.-Juliana Thetford, Ellwood City, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack., In a blender or food processor, combine the tofu, honey and extracts. Cover and process until smooth. Add melted chocolate; cover and process until blended., Transfer to pie shell. Cover and refrigerate for at least 2 hours. Garnish with whipped cream and strawberries if desired.
Nutrition Facts :
QUICK SILKEN TOFU CHOCOLATE PUDDING
This recipe is from the Vegetarian Express cookbook. I haven't tried it yet, but it looks like a delicious alternative to my other non-dairy pudding recipe (#58589)!
Provided by Kree6528
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Melt the chocolate chips in a small saucepan or double boiler with a tablespoon of water over medium heat.
- Transfer the melted chocolate to the container of a food processor fitted with a steel blade.
- Add the tofu and process until smooth.
- Add the brown sugar, honey, or rice syrup to taste, and sprinkle in the nutmeg.
- Process again until velvety smooth.
- Stir in the sliced banana, if desired.
- Divide the pudding among 6 dessert cups and chill until needed.
- Note: If you are looking for a dairy-free pudding, beware!
- Some brands of semisweet chips contain milk products.
- Most generic or store brands are safe, but be sure to read the label!
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