J.R. Johnson

I’ll go back and update the main pudding page once I’m sure I’m done, but the experimentation continues!

This latest version worked out well, so here’s the recipe.

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Mocha Tofu Pudding

• 1/3 C. sugar
• 1/2 C. strong coffee
• 349g / 12 oz. silken tofu, firm
• 170g / 6 oz dark chocolate
• 1 t. vanilla extract
• pinch of salt

1. Stir sugar and coffee over medium heat just until sugar is dissolved. Remove from heat and let cool slightly, then add chocolate and stir until melted and smooth.
2. Blend all ingredients together until smooth, scraping down the sides as necessary. Chill for at least 30 minutes, although longer gives a denser texture and reduces the tofu flavor.

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