Chocolate Peanut Butter Tofu Pudding
Chocolate peanut butter tofu pudding blends silken tofu into a smooth chilled dessert. Cocoa and a little dark chocolate give it a deeper flavor, while peanut butter helps round out the tofu. It is lightly sweet and does not need protein powder.
Ingredients
- 2 12.3-ounce packages extra-firm silken tofu drain free liquid; modeled on Mori-Nu label
- 1/4 cup smooth peanut butter stirred
- 1/4 cup unsweetened cocoa powder
- 1 oz 85% dark chocolate finely chopped
- 1/4 cup unsweetened soy milk
- 2 tsp granulated sugar
- 1 tsp vanilla extract
Instructions
- Drain free liquid from tofu without pressing it. Put tofu, peanut butter, cocoa, soy milk, sugar and vanilla in a food processor or blender.
- Melt the chopped chocolate in a dry microwave-safe bowl in 15-second bursts, stirring between bursts. Stop when just melted and let cool 2 minutes so it is warm rather than hot.
- Blend the tofu mixture until smooth, scraping the sides. With the machine stopped, add melted chocolate and blend again until fully combined.
- Divide among four small lidded containers, scraping all pudding from the blender. Cover and refrigerate at least 2 hours before serving.
Notes
One serving is one of 4 equal portions of all listed ingredients, including any specified sides and sauces. Nutrition is estimated; brands and portions change the result. Keep covered at 40°F or below for up to 4 days. Refrigerate promptly after blending and do not leave out longer than 2 hours. Serve chilled. Freezing can make the texture grainy, so it is not recommended.