Tofu Chocolate Pudding Recipe -
Tofu Chocolate Pudding Recipe
  • READY IN 10 mins

Tofu Chocolate Pudding

Recipe by  

"A creamy chocolate pudding using tofu."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins

    10 mins


  1. Melt the chocolate with water in a heavy saucepan or double boiler.
  2. In an electric blender or food processor, combine tofu with the melted chocolate, milk, and vanilla extract. Process until the mixture is smooth. Chill for approximately one hour, and serve!
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Reviews More Reviews

Most Helpful Positive Review
Jan 29, 2004

I thought I was going to hate it. Because I tasted it when it first came out of the blender and all I could taste was the tofu. I let it chill overnight and then ate half of it the next morning because it was so good! It did remind me of mousse or even ice cream! I added a little bit more milk to it because I was having trouble mixing it in the blender. I also added a tablespoon of peanut butter and a packet of splenda and equal. I used 3/4 cup chocolate chips because I had 14oz of tofu.

Most Helpful Critical Review
Apr 04, 2003

This is not that good. You can taste the tofu. I added a 1/2 c. to get rid of the tofu taste and it barely helped. I won't make this again.

May 30, 2008

I wasn't expecting much from pudding made with tofu, but tried it because my daughter had a milk allergy... and it was really good! I use silken tofu, and I think the pudding tastes like chocolate mousse, so that's what I tell people I'm serving. They're always surprised when they find out it had tofu in it! :)

Apr 15, 2006

Excellent! Even my husband loved it, and he's very picky! I used a 12 oz block of silken firm tofu, 1 cup of semi sweet choc. chips, 1.5 tbsp water with 1 tbsp brown sugar, 3 tbsp very vanilla soy milk, and 1 tbsp creme de cacao. I only had about 1/4 tsp vanilla extract left, so that's all I used. I blended the tofu in a food processor with the liqueur. Then I added the chocolate, melted with all the other ingredients. I blended until it was REALLY smooth. I refrigerated the whole thing for 4 hours. Thanks!

Sep 17, 2003

I loved this pudding! I used soft tofu instead of firm, and the texture was fantastic! (It was kind of like a mousse) No one could tell that this was made with tofu, and everyone who tried gobbled it up. I will definitely make this again, but I might try using milk chocolate chips instead of semi-sweet.

May 27, 2004

I tried this last night in my blender and it worked fine - just had to stop and stir with a spatula a few times. It's true that it tastes funny if you eat it right away. Make sure to give it plenty of time to chill. I'd say 24 hours would be ideal. Then top with some whipped cream and oh boy! We had the bowl licked clean. My husband is suggesting increasing the chocolate content a bit and I agree. I also took the suggestion of adding 3 tbsp of sugar to the original recipe. This recipe is my first attempt at using block tofu and I will be using it again soon.

May 15, 2005

LOVE IT ! This is actually the first "tofu recipe" that I have ever made. I melted my chocolate in the microwave. It didn't melt completely, so you got tiny bits of chocolate in every bite. My kids loved it with a nondairy "cool whip" type topping. Also good with a couple of sliced strawberries on top as well. Thanks so much for submitting this recipe, it's wonderful.

Jan 22, 2003

FANTASTIC! Wonderful texture and taste; a pudding that you need not feel guilty about eating the entire bowl, as you're gobbling up all those healthy isoflavins. I think I'm gonna try it with Butterscotch Chips (or maybe even Carob) and see if it turns out as good as the chocolate. Thanks again for a super, low-lactose yummy pudding...methinks I'll make some more.....


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  • Calories
  • 198 kcal
  • 10%
  • Carbohydrates
  • 19.8 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 11.7 g
  • 18%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 7.6 g
  • 15%
  • Sodium
  • 18 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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