Food recipes
Chocolate Tofu Pudding
Chocolate Tofu Pudding Ingredients: candies, semisweet chocolate oil, olive, salad or cooking tofu, raw, regular, prepared with calcium sulfate syrup, maple, canadian soymilk, original and vanilla, unfortified lemon j...
Chocolate Tofu Pudding
Ingredients:
candies, semisweet chocolate
oil, olive, salad or cooking
tofu, raw, regular, prepared with calcium sulfate
syrup, maple, canadian
soymilk, original and vanilla, unfortified
lemon juice, raw
vanilla extract
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
strawberries, raw
Directions:
Heat chocolate and oil in top of double boiler set over barely simmering water.
Whisk until smooth.
Remove pan from water, and let cool 20 to 30 minutes.
Meanwhile, cut tofu into thick slabs, and place on triple layer of paper towels.
Press firmly on tofu to squeeze out as much water as possible; change paper towels if necessary.
Put maple syrup, soymilk, lemon juice, vanilla extract and tahini into food processor.
Crumble tofu into mixture, and puree until smooth, scraping down sides with spatula as necessary.
Add melted chocolate, and process until well blended.
Transfer pudding into 6 custard cups or small bowls.
Cover each with plastic wrap, and refrigerate 2 to 3 hours, or until softly set.
To serve, top with berries.
Ingredients:
candies, semisweet chocolate
oil, olive, salad or cooking
tofu, raw, regular, prepared with calcium sulfate
syrup, maple, canadian
soymilk, original and vanilla, unfortified
lemon juice, raw
vanilla extract
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
strawberries, raw
Directions:
Heat chocolate and oil in top of double boiler set over barely simmering water.
Whisk until smooth.
Remove pan from water, and let cool 20 to 30 minutes.
Meanwhile, cut tofu into thick slabs, and place on triple layer of paper towels.
Press firmly on tofu to squeeze out as much water as possible; change paper towels if necessary.
Put maple syrup, soymilk, lemon juice, vanilla extract and tahini into food processor.
Crumble tofu into mixture, and puree until smooth, scraping down sides with spatula as necessary.
Add melted chocolate, and process until well blended.
Transfer pudding into 6 custard cups or small bowls.
Cover each with plastic wrap, and refrigerate 2 to 3 hours, or until softly set.
To serve, top with berries.