I was saddened to read that this was the last week for Mark Bittman’s Minimalist column in the NY Times. Although I look forward to reading his new column focusing on food policy and other cool issues, I will miss the Minimalist and his fabulous recipes.
For the full recipe and instructional video, please see Mexican Chocolate Tofu Pudding
I’m generally a tad skeptical about desserts made with tofu because me likey butter and sugar far too much. After trying this recipe, I’m a convert to silken tofu and I’m imagining all of the nifty desserts I can make with it.
Here’s what you’ll need for this recipe (with my modifications):
* 3/4 cup sugar
*1 pound silken tofu – I used about 1 & 2/3 packages of Mori-Nu Silken Lite Tofu (each package is 349 g)
* 8 ounces of bittersweet or semi-sweet chocolate, melted. I used 1 package of Baker’s semi-sweet chocolate squares. If you plan to make the recipe vegan, make sure the chocolate has no milk ingredients
* 1 tsp vanilla extract – I just dumped some of the Mexican vanilla extract I have in my cupboard
* 1 1/2 tsp ground cinnamon
* 1/2 tsp chili powder – I omitted it, but I imagine it would taste wonderful
* I added in a pinch of sea salt because chocolate + salt = swooning…
Optional – chocolate shavings. A couple of fresh raspberries or strawberries would also be lovely
Combine sugar and 3/4 cup of water in a small pot on the stove. Bring the mixture to a boil, stir a bit and cook until the sugar is dissolved. Let this mixture cool slightly.
If you actually follow the recipe correctly, the next step is to put all the ingredients except the chocolate shavings into a blender and puree until smooth, stopping to scrape the sides of the blender.
Since I didn’t bother to do anything in order, I proceeded to throw everything into the blender except the sugary water because I was still boiling it. I must be the only person terrified of her blender – one hot soup blender explosion is one too many in my view and I just didn’t feel like more therapy sessions to deal with my blender issues. Instead I decided to blend the tofu choco spice mixture (lots of scraping involved). Then I added the sugar water once it had cooled, took the little top part off the blender and covered it with a paper towel before turning the blender on. Explosion prevented – woo hoo!…..and it made it easy to pour into ramekins. Chill those little guys for at least 30 mins in the fridge.
Tofu, chocolate & sugar….it’s a good thing 🙂 Mark Bittman, thank you for making food so accessible to home “chefs” like me. You rock!