Reviewed: Nov. 29, 2009

This recipe MUST be done in a blender or food processor - I learned the hard way that beaters just don't cut it. Also, I added a tabelspoon each of unsweetened cocoa powder and sugar to increase the chocolate flavor.

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addycat

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Nov. 14, 2009

I should have use firm tofu rather than silken tofu. my pudding was very watery. It does not look good but taste good.

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Yasmeen

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2009

No one liked this (and I mean NO ONE). I did eat some of it just because I felt like I shouldn't be wasteful.

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ZooMommy

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2009

This is my first try at using tofu in anything, and I thought it was great. I added two splenda right from the start, and blended it well. I will try it on my husband tonight and see if he even notices a difference.

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andreamc

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Reviewed: Jul. 30, 2009

This is Sooo Good! I make it on a regular basis with the silken tofu. Sometimes I add a tsp of Cinnamon to give it a little different flavor

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CHRISTINA

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Pelham, Alabama, USA

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Reviewed: Jul. 23, 2009

This recipe is our new favorite! I read the reviews before making it the first time and decided to make a few adjustments before trying it. First, decided to double the recipe, so used one silken tofu and one soft tofu. Used chocolate soy milk for a double chocolate flavor as well as increased it to 3/4 cup for the double recipe. Also used organic chocolate chips...yes, found a difference in the flavor, much better. The little bit of extra sweetness in the chocolate soy milk seemed like the perfect little bit of extra sweet for the recipe. It certainly was for us. To keep the recipe healthy, a bit of agave or stevia could be added if needed, however our friends and us LOVE this as it is now!! Have made it this way many times since in our Vita-Mix blender in less than 10 mins and have some in the fridge right now. Very runny when first made, but thickens up quickly and flavors meld within a few hours. Has a mousse like texture and could be served in a 5 star restaurant.

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Leann

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Reviewed: Jun. 18, 2009

OMG! This was amazing. My husband and I are dieting and I was looking for interesting desserts we could eat, and found this. I new I would probably enjoy it as I'm a vegetarian. but my husband (who definitely is NOT vegetarian) couldn't stop raving about it, even asked to bring some leftovers to work. I did use light silken tofu, but otherwise no changes, threw it all in my cuisinart and blended put it into two corning bowls and put it in the fridge before dinner, by the time we were done and ready it was Perfect!! will definitely make again.

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Katrina

Cooking Level: Expert

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Reviewed: May 18, 2009

I added some agave syrup to make it a little sweeter. Also added some whole chocolate chips after blending. This seems to get better the longer it sits in the fridge. I had it yesterday after cooling for 4 hours and could still taste some tofu. Today after 24 hours, the tofu taste was gone.

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EVEDDER

Living In: San Francisco, California, USA

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Reviewed: May 4, 2009

Tastes like a more solidified soymilk ;)

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daidai

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Los Angeles, California, USA

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Reviewed: Apr. 19, 2009

Tofu is a fantastic ingredient when used right, but it can also be a disaster. This recipe definetly uses it right and is the best pudding I have ever made. It has perfect chocolate flavor and a smooth consistency.

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destroynconquer

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2009

This is really delicious. I used silken tofu, a few more chocolate chips and a tablespoon of brown sugar because I wasn't sure if it would be sweet enough. It was actually more sweet than I would like, so I won't add the extra sugar and chocolate next time. Like other posters have said, the texture is very mousse-like with the silken tofu. I let it set overnight and it didn't have any tofu taste, to me. Will try again, next time with pureed bananas.

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Steph Fisher

Cooking Level: Expert

Living In: Muncie, Indiana, USA

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Reviewed: Mar. 9, 2009

This recipe has become a favorite of mine! I have been using a smaller block of silken firm tofu (12 oz) and upping the soy milk to 1/2 cup instead of 1/4. For me, this makes the best consistency. I'm experimenting tonight with dark chocolate chips and skim milk instead of soy, we'll see how it goes!

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butterflyhart56

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

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Reviewed: Feb. 5, 2009

I used silk tofu, which makes a smoother consistancy. The firm tofu makes it more mousse like (and taste more like tofu), where as the silk tofu makes it more pudding like. I also added a little bit of coffee, vanilla extract and cashew butter. If you use the silk tofu you do not have to add any extra liquids.

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Marisa

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Reviewed: Jan. 19, 2009

Delicious! I think I have a new way to sneak some protein into my girls' diets! Also a nice use for my "almost too old" tofu! Delicious! I had a hard time waiting an hour to eat, so I ate it right away. :)

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INDYSAY

Cooking Level: Beginning

Home Town: Issaquah, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 25, 2008

I thought it tasted like tofu mainly. To me the flavors didnt blend. but maybe i didnt blend it enough.

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jubes

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Reviewed: Dec. 15, 2008

This is a wonderful recipe! Use silken tofu instead and you will see a huge difference. I'm not sure why the recipe calls for firm tofu. Also try adding 1 tblsp of brandy to cover some of the taste of the tofu. It works wonders. Happy cooking!!!

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Dominique

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Reviewed: Nov. 18, 2008

I made this with firm tofu, but next time I will use silken as the pudding turned out VERY thick and mousse-like. It is much better tasting the second day, and reminds me of chocolate ice cream! :) Even my "I hate tofu" boyfriend loves it! I will definitely make again!

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StrawberryShortcake

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Reviewed: Oct. 27, 2008

I love Tofu..but I didn't like this at all. I even added more chocolate and it still tasted like tofu.

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AAshcraft

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2008

absolutely delicious! thank you.

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BLUESYLVIE

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Reviewed: Sep. 10, 2008

Really yummy but I tweeked it a bit: Add an additional 4 oz of bittersweet chocolate. Replace milk with espresso (I used decaf) and add a little extra. Add sweetener of choice ( I added about 2 Tbs of Agave syrup). Add about 1/4 tsp. salt My kids don't like tofu but they loved this! It's pretty intense in the chocolate dep't.

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chefmama

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Tofu Chocolate Pudding

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