Reviewed: Apr. 10, 2009

Really delicious the first day, especially warm and topped with whipped cream! However, this recipe does NOT keep well at all, which is why I gave it only four stars. It's also quick and easy to make, and even pretty healthy.

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Jackie

Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

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Reviewed: Mar. 27, 2009

very good! I didn't have unrefined sugar, so I used regular. I also replaced 1/4 cup of cocoa with 1 scoop chocolate whey protein powder, and used Teecino (organic coffee replacement) instead of decaf grounds. even got husband approval!

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CINDYLOUWHO2

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Reviewed: Mar. 12, 2009

very good!!

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Gabrielle

Cooking Level: Beginning

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Reviewed: Jan. 28, 2009

I followed the recipe pretty closely with the only changes being using slightly less sugar (2 cups instead of 2 1/3), and adding an extra teaspoon of vanilla after tasting the batter. I baked it in an 8 x 8 square pan, and greased AND floured the pan so they did not stick at all! They were creamy and hard to cut, but not bad. I tasted them right after I made them and thought, "Eh, good enough but not so great I would make them again." Then, after leaving them overnight I decided to have another small bar with my afternoon tea and they were REALLY GOOD! Something about having them sit for awhile made the flavors blend nicely. The kids like them, too, and I really love the creamy texture.

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azurite

Cooking Level: Intermediate

Home Town: Santa Fe, New Mexico, USA

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Reviewed: Jan. 8, 2009

I just love these! I cut the sugar by just over 1/3 cup,cut the coffee to only about 1 tbsp, added 1/2c toasted chopped almonds,and sprinkled choc chips over the top! YUM!! I also baked them in a smalled pan to make them thicker. great recipe! ps-even the batter tastes good!

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LITTLECHILE

Cooking Level: Intermediate

Home Town: Penticton, British Columbia, Canada

Living In: Cabo San Lucas, Baja California Sur, Mexico

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Reviewed: Aug. 17, 2008

I love these... frozen. For whatever reason, they wouldn't set. I baked for a longer time than the recipe called for, but they never firmed up. They tasted good and I didn't want to throw them out, so I put them in my freezer and... voila. A really nice frozen fudge bars. I made mine super chocolate/mocha-y: extra cocoa and a bit of kaluha on top of the coffee powder. Delish! I also wanted to spruce it a up a bit, so I added a thin cream-cheese swirl (4 oz fat-free cream cheese, a bit of sugar, and a small amount of Irish Cream). Although you can taste a faint nutty flavour from the tofu, it doesn't detract from the quality.

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Emma Lo

Cooking Level: Intermediate

Home Town: Las Cruces, New Mexico, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Dec. 26, 2007

I was surprised by these. They were really very good - dense and fudgey. My husband guessed that they had tofu in them but he still asked for seconds.

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RAZZMATAZZ

Cooking Level: Intermediate

Home Town: Lahore, Punjab, Pakistan

Living In: Paris, Île-De-France, France

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Reviewed: Aug. 30, 2007

These were just acceptable. They weren't quite the fudgey bars I was expecting, rather they were kind of grainy and had more of a brownie texture. The flavor was good, however not really strong on the coffee.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Jul. 5, 2007

Although it was just a little sweet for me, my daughter and granddaughter loved these. And they aren't tofu fans.

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healthycooker

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Reviewed: Nov. 11, 2006

I used spelt flour, 1 cup of brown and 1 cup white sugar( may use less next time), olive oil and a handful of dark chocolate chips. Next time I will use stevia for the sugar and will add nuts as well. This is a fun, easy and healthier then some treats recipe. Made again and this time I used 1 3/4 brown sugar, 1/4 cup coffee, coconut dessert tofu, coconut and walnuts with spelt flour.

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ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

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Reviewed: Nov. 2, 2006

I made these bars on a lark and they were simple to make. I used brown sugar, and only used 1 and 1/2 cups of it. My bars were kinda rubbery... although they had a nice dark chocolate flavor. Maybe i cooked them to long. Hmmmm... this seems like it could be great and moist but my need a little work. I put them in the freezer, maybe they will make great frozen treats. Dont give up on this one but be carefull how long you cook and mix it.

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Mamacita

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Reviewed: Aug. 3, 2006

So good! I did make a few slight modifications though. Like others I reduced the sugar to 1.5 cups (3/4 Splenda and 3/4 raw sugar), used unsweetened applesauce instead of oil and instead of the using the liquid the tofu was packaged in, I put a splash of soymilk. I also used a slightly smaller pan for thicker bars and increased the baking time a few minutes. The texture is obviously slightly off from a regular fudge bar but it's as close as it gets! It's dense and moist and as healthy as it gets for a chocolate fix! Next time, I'm going to try to use all Splenda next time to try and cut back on some calories. But this is definitely a keeper! Thanks!

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Maggie

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Reviewed: Feb. 4, 2006

Granted this was my first use of tofu in the kitchen. My husband likes them. No one else really does much but laugh about them. Hopefully in some time my family will get more aquainted with tofu and warm up to it. ?

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AmyVP

Living In: Omaha, Nebraska, USA

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Reviewed: Nov. 10, 2005

The texture is reallly good, chewy and dense. I honestly thought the coffee was a little too much, made it a little too bitter for my taste. I used olive oil and raw sugar since i didn't have the listed ingredients. I would probably use a chocolate mix to replace the coffee and add mint essance to mask the tofu flavour. Its best when eaten cold on the second day!! Its a recipe worth experimenting on! :)

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SERENISM

Cooking Level: Intermediate

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Reviewed: Aug. 29, 2005

Very good, co-workers did not believe it was made with tofu !

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KIKIZAO

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Saint-Eustache, Quebec, Canada

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Reviewed: Jul. 7, 2005

This was so much fun to make and deeelicious. I gave it 4 stars b/c I think that it could've called for less sugar (2 cups) and less coffee. Other than that, they came out moist and yummy. Texture is not as cakey as a brownie but good enough to pass for the real thing. Thank you!!!!

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neb123

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Reviewed: May 30, 2005

Fantastic! Instead of using the packaging liquid from the tofu, I substituted soy milk. I also added some nuts and carob chips. I substitued 1/2 of the sugar with Splenda. I froze the bars individually wrapped and now have a relatively healthy snack to curb my chocolate cravings.

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HVINDENM

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Reviewed: Feb. 10, 2005

I attempted this recipe with Whole Wheat Instabake, because I had it on hand. Perhaps, as I've seen elsewhere the whole wheat flour needs to be refrigerated to keep it from going rancid. This may be the trouble others have had without realizing it was bad flour. So much for initially wanting to use up the Silken Tofu.

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GFISHER1949

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Reviewed: Jan. 11, 2005

Ok, so I didn't have safflower oil and replaced it with vegetable oil and I had no idea what turbinado sugar was so I used Splenda and maybe that's why these were horrible. I will not make these again. I tricked my boyfriend into trying it. Now he won't eat anything I make for fear that there's tofu in it.

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Amy12345

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Reviewed: Aug. 28, 2004

These bars are very rich, but you won't fool anyone into thinking they're a traditional cake or brownie. With that said, they're good in and of themselves... they're like a mixture between pudding and cake. I bet they'd be perfect for an ice cream sandwich (traditional cookies get too hard when they hit the ice cream). I only used 1 3/4 cups sugar, and they were very sweet. I might try reducing the sugar to 1 1/2 cups and reducing the cocoa slightly. Make sure you use good tofu (I used Morinu), because its flavor will come through.

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THESU

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Tofu Fudge Mocha Bars

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