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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Reviewer:

kellyc55

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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Reviewer:

Sweet Tooth

Cooking Level: Expert

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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Reviewer:

FNChef

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Lakeville, Minnesota, USA

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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Reviewer:

daidai

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Los Angeles, California, USA

Reviewed: Feb. 24, 2009

this is excellent - and so easy! great recipe.

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Reviewer:

GoVeganGo

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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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Reviewer:

Marci

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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1 user found this review helpful

Reviewer:

sugarbean

Cooking Level: Expert

Living In: Lynnfield, Massachusetts, USA

Reviewed: Jan. 18, 2009

Consistency was a bit watery, I thought.

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2 users found this review helpful

Reviewer:

Elisa

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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16 users found this review helpful

Reviewer:

Chua

Cooking Level: Beginning

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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44 users found this review helpful