Reviewed: Jul. 12, 2012

Use SILKEN tofu. It make a huge difference. Not sure why this calls for firm as it makes the pudding chalky. I used dark chocolate and added protein powder. Delicious!

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Reviewer:

aviationchick

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Reviewed: Apr. 19, 2012

Interesting. This definitely needs sugar in my opinion. I was going to add some but forgot, so we added a bit of Splenda at the table and it was so much better with a little sweetener--whatever your preference is. Bf wasn't impressed and quizzed me what was in it; he wasn't sure what he didn't like, but he didn't like something. I'm guessing it probably was the tofu . . .he's very rigid about not liking tofu. All in all, not too bad if you like chocolate (I'm not always a huge fan) and don't mind trying different things. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Jan. 28, 2012

Awesome. I added a bit of coffee, 2 tsps vanilla, 2 tsps honey and a bit of sugar in the raw. it's amazing and unless you tell someone it's tofu, noone will ever know. Mmmmm...HIGHLY Recommend.

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Reviewer:

alpinmd

Reviewed: Nov. 29, 2011

Yum! I only had silken tofu, so used it instead of firm. I left out the water and soy milk because it seemed to blend up to the right consistency without them. I also used the Ghiradelli baking chips (60% cacao) that I had on hand, so added about 2 tbsp of light agave nectar for a little more sweetness. It tastes great- you would never know there is tofu hidden in there!

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Reviewer:

Julia

Reviewed: Nov. 19, 2011

So good. Thank you!

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Reviewer:

bidatheraptor

Reviewed: Jun. 13, 2011

This was so easy and fast! Great tasty recipe. I did change a few things, I took another reviewers suggestion of adding more chocolate chips, so I added 1 1/2 cups, and 1 tablespoon of coconut sugar. Instead of soy milk I had almond milk and honestly I forgot to add the vanila extract and it still came out great!!.

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Reviewer:

BusyStudent

Reviewed: May 19, 2011

I tried this recipe with skim milk. Put 1/2 cup instead and used less tofu than required (about 12oz). No water in my recipe and no vanilla extract. My first thought was hm.. this does not look dark enough. The picture doesn't show a dark color either so I guess it was ok. Also, it was too thick for my taste and I could still taste the tofu. I added one packed of equal sweet and that made it slightly better. I also later added more milk and just stirred to a melted ice cream consistency and it was OK. I do like it it satisfies my chocolate cravings AND makes me full but it's packed on calories IMO. One serving is too little I need at least two servings because one serving is just a few spoonfuls. Still a good recipe thanks!!

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Reviewer:

mininana

Reviewed: Mar. 3, 2011

This is a pretty good recipe. Once everything is blended, it definitely needs to be allowed to chill for quite some time for the tofu to take on the flavor of the chocolate and lose the tofu taste. I did add four single packets of turbinado sugar, a spoonful of peanut butter and used vanilla soy milk. Also, used silken tofu upon reviewing other similar vegan recipes. Again, make sure you allow this to chill overnight or for at least 4-5 hours before serving!!!

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Reviewer:

emilyv

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Reviewed: Feb. 14, 2011

c'est magnifique, you really would never tell it is tofu and also quite low calorie for such a decadent desert!!

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Reviewer:

CookhamJames

Reviewed: Jan. 13, 2011

I used firm instead of silken-so it was chalky. I had to add extra milk to get it blended and extra powdered sugar too. My mistake. Looked good. Will try again with silken.

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