Reviewed: Oct. 1, 2009

Neither my husband or I was fond of this (though to be fair he's not a tofu fan like I am) but our toddler really seemed to like it with extra banana as a dessert. The problem was not the tofu because I couldn't tell that it had tofu in it at all. It just wasn't rich enough for my taste. Perhaps someone who is more used to vegan recipes would enjoy it more. I think I might prefer this recipe if it was made with dutch processed cocoa or even melted chocolate chips.

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AMYHAWK

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Reviewed: Aug. 20, 2009

This was pretty good taste-wise. I made the mistake of trying it out as a pudding pie, and of course it doesn't set up firm enough for that. But it's a great way to use up tofu.

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Tanya

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Reviewed: Jun. 17, 2009

So awesome. I admit I was the only one in my family was impressed...no one else could get past the uncooked tofu part, but it's so good. And I followed it exactly. I used the frozen banana as suggested, but it definitely would be a good idea to first chop the banana before freezing so it's easier to blend...and try freezing the pudding itself, yummy:)

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foodlover

Cooking Level: Beginning

Living In: Houston, Texas, USA

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Reviewed: May 31, 2009

Great dessert! I used about 1/2 cup confectioners' sugar, and added 1 tsp vanilla. Served mini marshmallows on top.

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bwillia2

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: San Francisco, California, USA

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Reviewed: Apr. 24, 2009

This is a great idea. Like other reviewers, I used firm tofu, skim milk, and vanilla. The consistency takes a bit of getting used to but definitely worth it for such a healthy desert. Great way to use up tofu!

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kellyc55

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Reviewed: Apr. 1, 2009

Good for what it is...a dessert substitute. Taste is bitter; I decrease the cocoa by 1 tbsp and increase the sugar to 1/3 cup to make it more palatable. It does have a nice mousse consistency and is good with granola.

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Sweet Tooth

Cooking Level: Expert

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Reviewed: Apr. 1, 2009

YUM! I modified a bit because of what I had on hand, etc. I'm sure it would be fabulous as-written though! Here's what I did differently: used leftover tofu so only had about 8oz, used evaporated milk, no cinnamon (yet, may try in my next helping). I didn't really measure anything--did it more "smoothy-like", rough estimates of milk, cocoa, and sugar until it tasted right... Nice way to use up a bit of tofu!

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Feb. 24, 2009

I'm not a big fan of banana, so I thought this recipe was just okay. I probably used too big of a banana though - 9 inches is plenty! I used skim milk, so I added 1 tsp vanilla extract to the recipe. I especially liked this frozen!

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daidai

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Los Angeles, California, USA

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Reviewed: Feb. 24, 2009

this is excellent - and so easy! great recipe.

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GoVeganGo

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Feb. 17, 2009

This recipe is great for what it is, which is a low-calorie, vegan, tasty chocolate treat. However, you certainly will not be deceived into thinking that it is real cream. The tofu, in particular, leaves a bit of an aftertaste. Next time I make it I will use less tofu and an additional banana.

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Marci

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Reviewed: Feb. 2, 2009

fantastic, I love this recipe. I used regular milk just because I didn't need it to be Vegan. I also added 1 teaspoon of vanilla extract. My only wish was that I could find tofu in 12ounce packs. The one I had was 14 ounces and because my family is not big on tofu I had wasted tofu. Thank you for a great dessert recipe that I can feel good about feeding to my kids.

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sugarbean

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2009

Consistency was a bit watery, I thought.

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Elisa

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Reviewed: Nov. 18, 2008

I think all the right flavors are in there and the tofu gives body to the pudding but since tofu doesn't have much taste the overall flavor is very subtle. Couldn't really taste the banana either so I would say either use a very ripe banana or throw in an extra. Think it'd taste better served with something else, like fruit. Will try playing around with the proportions next time but all in all, great way to use up extra tofu!

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Chua

Cooking Level: Beginning

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Reviewed: Nov. 7, 2008

I submitted this recipe and am glad to hear that others are enjoying it. I have two tips. I find that using a frozen banana imparts a more intense banana flavor. Plus it chills the pudding instantly so you can eat it sooner :) Also, add a tsp of vanilla if you use regular cow's milk.

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Mirby

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2008

Oh my gosh, I am in love with this. It feels absolutely DECADENT. I used firm tofu because that's all I had on hand, but it worked just fine. Amazing recipe!

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 17, 2008

This is delicious! Very creamy and smooth; better texture than regular pudding imo. Not too sweet; the chocolate and banana flavors are really highlighted. Served with additional sliced banana and sprinkle of cinnamon. Also got five stars from omni hubby and picky 9 and 12 year olds. Thanks for the post!

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