Mexican Chocolate Tofu Pudding |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Mark Bittman, published in the _New York Times_, May 15, 2009. Ingredients:
3/4 cup sugar |
3/4 cup water |
1 lb silken tofu |
1/2 lb high-quality bittersweet chocolate or 1/2 lb semisweet chocolate, melted |
1 teaspoon vanilla extract |
1 1/2 teaspoons ground cinnamon |
1/2 teaspoon chili powder (to taste) |
chocolate shavings (optional) |
Directions:
1. In a small pot, combine sugar and water. Bring to a boil and cook until sugar is dissolved. Let cool for a few minutes.
2. In a blender, combine syrup, tofu, melted chocolate, vanilla, cinnamon and chili powder. Puree until completely smooth (scrape down sides of container with a rubber spatula if necessary).
3. Divide into 4-6 serving bowls and refrigerate at least 30 minutes. Garnish with chocolate shavings if desired.
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