April 9, 2015
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I’m always looking for yummy things to make quickly. This recipe is so ridiculously quick and easy that it makes me angry. It makes me angry because I messed around with two tofu pudding recipes before this one. One involved lemon and the other straight up cocoa and they were extremely difficult because one involved boiling soy milk into pudding from scratch and the other was just finicky flavour wise. I eventually got them to work but I then read about the idea of adding melted chocolate to tofu. I was intrigued and after researching a bunch of recipes I tweaked them until I came up with this one.
For those of you worried about this tasting like tofu, it is really masked nicely by all the other flavours. That’s why there are so many tiny additions of things like rum, cinnamon, orange, and hot pepper flakes. These tiny flavours aren’t very strong on their own but they come together to highlight the chocolate. The tofu really just acts as a creamy base for all of it! One last thing I’ll mention is that using 75% cocoa and higher really creates a strong mousse like chocolate flavour. The lower you go in cocoa percentage the more the pudding taste like fake chocolate. You’re welcome to mess around with this recipe as you like, it took me two tries to get it to the way we like it! Let me know if you change anything :D
Notes:
a) To make this recipe totally vegan use dairy free chocolate and maple syrup or agave instead of honey.
b) To make a great workout snack we added a scoop of plain protein powder to a bowl of the tofu pudding and it was great.
c) If you know you like a more bitter chocolate taste, add less sweetener. You can always add more at the end if need be.
200 g dark chocolate (at least 75% cocoa solids)
700 g silken aka soft tofu
3 tablespoons of honey (or maple syrup or agave)
1 tablespoon vanilla extract
1 tablespoon dark rum (if you don’t drink, you can leave it out or use rum extract)
1 large pinch of dried chilli flakes
1 large pinch of sea salt
Dash cinnamon
1/4 tablespoon zest of orange (optional)
1. Using a double boiler (or the cheap Martina method) start melting the chocolate.
2. Pour your tofu into the food processor. If your tofu is packaged in water, you’ll need to squeeze out the extra water by putting the tofu in a clean tea towel and giving it a couple gentle squeezes. If your tofu is too water-logged it will make your pudding taste watery.
3. Dump in all the remaining ingredients (except the chocolate which is still melting) and blitz like crazy for 1 to 2 minutes, or until totally smooth.
4. Last step! Add the melted chocolate and blitz until combined. Test the pudding and see if you want to add anything else to it.
6. Divide it up into smaller bowls and chill in the fridge for 15 minutes. The pudding will thicken and taste better when cool.
Suggestions to make it extra yummy: fresh berries, chopped bananas, homemade whipped cream layered like a trifle, crumbled cookies, poured on sponge cake! My next big step is to see if I can make a chai tea infused chocolate tofu pudding. Let me know if you have success with this recipe or if you’d be willing to try it. Happy non-baking!
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Hey Martina. My name is Abbey. I live in Hawaii so tofu is very easy to come by but I was wondering do you have to use soft tofu? Or can I use firm or medium? I made a batch with the firm and it doesn’t taste that great…..maybe I did it wrong. Idk if you still read this blog but I hope you do!
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I really like how you always show us you taste the food before you finish. Only true chefs do this. You, Martina, are a good chef.
Now every time I cook and I taste the food before I serve it, I’ll have to think of you. Thanks.
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It’s so good and really quick. We added cherry and almond liquors instead of rum. Mmmm!!
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This tastes just like Terry’s Chocolate oranges. My family always got them around Christmas time, my papa loved them, makes me feel nostalgic. Thanks Martina!
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Just made a batch and all I can say is YUM…well and more rum :D
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I’ve tried this several times but the vanilla and rum seem to throw it off for me. What do you think about substituting the two for some bailey’s?
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Hi, I don’t think I can find soft tofu where I live so can I use the ones that usually come in those like cardboard boxes?
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Those should work fine. I’ve used those to make chocolate pies before and it essentially is the same. :)
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Hi guys! I’m actually pretty stoked to have finally watched this. I’ve been calorie counting and trying to cut back on sweets (lifestyle changes rather than dieting). However, I have a ridiculously out of control sweet tooth. I think that this tofu pudding recipe will help satisfy my cravings and even though there is sugar and chocolate, it won’t be like… ice cream or whatever. Haha.
Anyways, thinking about the Chai Tea version of your pudding… I cook for a living, so I think your idea of making some tea and using the water is spot on. However, I would try to make it more concentrated. So maybe trying brewing the amount of tea you’d normally use for about 16 oz of water in only 2 oz of water, something like that. The other way I would say to do it is brew it normally, 16 oz to two tea bags, and then reduce the tea. Simmer it on the stove for 15-20 minutes so that most of the water steams out. I’m not sure how much sense that makes, but I hope you understand :)! Thanks for the recipe!
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UN Ñiño le prengunto a su
novia:
¿Me quieres? Y ella le contesto
que no.
¿Piensas que soy lindo? y ella
contesto que no.
¿Me tienes en tu corazón?y ella
contesto que no.
… …….¿Si me fuera, llorarías
por mi? y también contesto que
no .
…………..El triste niño se dio
media vuelta para irse y ella le
agarro del brazo y le dijo:
… … … … … … …..No
te quiero, TE AMO, No pienso
que eres lindo, pienso que
eres HERMOSO, No estas en mi
corazón, ERES mi corazón. No
lloraría por ti,
MORIRIA por ti.
Hoy a media noche tú amor se
va a dar cuenta de que te ama.
Algo bonito te va a pasar
Mañana
entre la 1 y las 4 de la tarde..
Da igual donde estés: en
Internet, en
el colegio, en el trabajo… si
rompes esta cadena tendrás
mala suerte en10
relaciones durante 10 años…
Así que pega esto en
20 comentario
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I made this recipe today. I love it. I had smushed some raspberries and put them on the bottom of a glass, put some of the pudding on top, and placed strawberries and blueberries on top. I also used coconut rum (the only rum I had on hand).
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I was drunkenly making chocolate pudding from avocados (sounds gross but it’s wonderful!) when my husband turned on this video!!!! Yeeeeaaah! I will have to make chocolate pudding with silken tofu (husband calls it “Tube of Tofu”) sometime soon!
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I found a chai spice mix recipe online. But it was useless, so I’m changing it completely. ;) Try this mix in your tea and see how you like it, then risk defiling a tube of tofu:
4 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/4 teaspoon ground cloves
1 teaspoons ground ginger
1/2 teaspoon ground black pepper
If you’re adventurous you can also add half a teaspoon of ground cumin.
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I was skeptical about tofu pudding but I went to my local Asian market and got the zit tofu. It was egg tofu, which I hadn’t seen before. This is good stuff; maybe a it saltier than I’d choose, but damn! I used milk chocolate and no extra sweetener because unfortunately cocoa gives me migraines. Added the red pepper and cinnnamon.
And then I froze it. If you haven’t tried freezing it…you should try freezing it. Not everything freezes well but this came out with a wonderful consistency.
To suzu4381 – Usage differs. In the US and (I assume) Canada, pudding is mostly milk that’s flavored and thickened, usually with cornstarch but it also might be tapioca or some other material. Mousse involves whipping cream, or a meringue, and chocolate folded into it. But there are also steamed pudding which involve flour and are sort of cakey. They’re not unknown in the US but they’re more popular in the UK. And just to make sure you’re completely confused, in England they often refer to any dessert as “pudding.” :)
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Question: is that pudding or mousse? It looks more like mousse than pudding to me but maybe this is the Canadian version of mousse?? I thought pudding is like a soft syrupy/chocolatey cake usually baked or boiled. In any case it looks delicious! Yuuuuummmy (gurgling noises).
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You are thinking of English Pudding Suzu. In England the spongey/gooey/syrupy cake is usually called pudding. Whereas in most other countries should you order pudding you will get like a set custard type of thing. It can however come in many flavours =)
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I almost expected a little extra rum ala Sandra Lee semi homemade drinks! Also, I had a group of friends that we would get together and drink and then suddenly at 1am make buttermilk pies.
IT WAS THE BEST OF TIMES.
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How delicious. No, no, not the pudding (although the human keeps walking around saying “Eat the pudding… eat the pudding…”).
I mean of course, the cameo by the gloriously furry one – my Meemers Oppa – and in his sous chef role, no less! It has been a while since I have seen him in the kitchen, and so inspired was I from his last furrbulous cooking escapade (something about sundubu jjigae?) I too have been brushing up on my cooking skills.
And how pleased the human has been about this! Such a help, she says… well, she actually uses the word ‘hindrance’, but I assume it is human speak for “help to the extreme level”. I take particular pleasure in warming up the oven gloves (sleeping on them), ironing the cooking apron (sleeping on it), making sure the fridge door opens properly (rubbing against it repeatedly) and being the taster of all things meaty or seafoody (cooking terminology).
So just you wait, my Meemers Oppa – one day we shall dine on the finest of tuna, by candlelight, wearing our matching couples collars, with a roaring fire in the background… ahem. Sorry. Carried away again, by Meems Dreams.
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Can I make a suggestion? Instead of zesting an orange and adding dark rum … you could try making it with Grand Mariner (which is a strong, syrupy, orange cognac). I use this stuff for EVERYTHING. It makes great ice creame drinks, flaming dijon Steak Dyan, crepes Suzette, and I use it to bake turkey.
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The human says it goes with tuna too. She tastes the Grand Marnier, I eat the tuna.
Works for me.
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Grand Marnier … I spelled it wrong. Too much Bailey’s and Sambuca in the coffee.
http://grand-marnier.com/
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Loved the video! I ALWAYS make tofu pudding for breakfast (dessert for breakfast- OH YAA). I have made SO MANY flavors! (I actually post them on my instagram: @a.kichan, just to let ya know;D). I actually HAVE made a chai flavored tofu pudding (a pear-chai flavor, to be exact-it’s an amazing combo!) It’s better to use the spices in chai rather than the steeped tea itself (it’s too weak of a flavor). So spices like cinnamon, ginger, cardamom, cloves, and nutmeg. It turns out AMAZING! (I topped mines with chopped pear, dates, and banana!)
Other flavors I’ve tried that to you should try is: Mango-rose, matcha green tea, choco-strawberry, mint-blackberry, saffron, lemon-berry, mint-peach, peanut butter, pumpkin pie, gingerbread, cherry, cappuccino, kiwi, and red velvet!
And some tips and tricks I learned along they way- I don’t know about you, but I love my pudding to be cold and thick. So I’ll blend fruit (if that’s what the recipe calls for) frozen, instead of fresh fruit. But if the recipe doesn’t call for a fruit, then I actually blend frozen cauliflower (YA I KNOW- WIERD) but cauliflower is such a bland vegetable it doesn’t change the flavor or color- just thickens it up more and makes it more voluminous. Also, I personally, don’t eat sugar and use stevia as a natural sweetener alternative, though there is some people who are really sensitive to stevia and can taste it’s bitterness, or are skeptical of it and avoid. But I’m just putting it out there that it’s what I use to sweeten my tofu pudding to cut out processed sugar and calories.
Anyways, I hope you found this useful! Keep up with the cooking videos! :D
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Hello! I checked out your instagram as I was curious about you having tofu pudding for breakfast. All of that food looks incredible! I especially like the look of the blueberry-cinnamon muffin flavoured one. I tried to make a tofu smoothie once but I hated it. I think I’m just bad in the kitchen :(
But, I was wondering whether you ever post recipes anywhere for all the food you make? Or do you have a kind of base recipe and then just switch different fruits in and out for example? I would really love to try Martina’s recipe and some of the varieties from your instagram because it seems like a relatively healthy (maybe not Martina’s :p) meal I could do quickly after a long day at work.
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Thank you SO much! I actually mad a blog a long time ago but never posted a recipe on there :P, so I just posted the recipe on there, just because you asked! :) Hope it helps!
https://www.tumblr.com/blog/pistachiosandsaffron
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Thank you!!! That’s so kind of you!!
I’m so excited to try these recipes :D hopefully they will turn out better than my smoothie :p
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Looks amazing. You can make chai tea Powder/Sugar. You just grind up the tea with or without Sugar. The Spices and the Tea are edible and you can use it to flaver a lot of things. I made Chai Tea cakes, buttercream and pancakes. Can’t wait to see what you will do next.
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Another name for a double boiler is bain-marie, which is far more fun to say!
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This looks good. I love when you guys post recipes because I’m always looking for something new to try.
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Yay! I made almost the same recipe little while ago (I read on NYTimes, hahahah). Let it cool is way better, overnight is highly recommended. The texture will be almost “mousse-y”.
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Oh Simon and Martina try some Kio Kia rum it is amazing. Very smooth and has a stronger vanilla flavor.
Here is the web site to check it out. It is very very yummy great for baking too. I make butter rum muffins with it.
http://www.kilokai.com
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I never thought to use tofu as a pudding base, this is ingenious! Now I want to put matcha all over this. Need to experiment…
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Oh my god Martina, you may have just saved my life with this recipe. I’m on this crazy restricted diet right now for health reasons and I can’t eat pretty much anything enjoyable – carbs, sugar, fruit, a bunch of random vegetables including onion and garlic, anything fermented. It’s literally the worst. And I am a dessert FIEND and the worst part about this diet: I CAN’T HAVE CHOCOLATE!!! Not even straight up cacao. But your idea of making a chai spiced version would be perfect!!! I’m allowed small amounts of tofu (beans are on the don’t eat list, but since I’m vegetarian and not getting enough protein, tofu was allowed back in ^^b) and all the other ingredients are fine! Hear those angels bursting into song? All them fireworks exploding in the sky? That is my joy level right now \O/
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Thank you for sharing, Martina! I really want to try it once I acquire a large-enough food processor. (I just have one of those single-serve ones that gets angry and smokes at me when trying to make bean dip. :c )
I wonder if you could make a pumpkin chocolate pudding using pureed pumpkin? I’m not sure if you guys can get that in Korea, but maybe I’ll try it sometime! I like chocolate and pumpkin together.
Also, oh man, spiced rum. Last week my friends and I were playing a Disney drinking game we came up with (go figure), and one friend was trying to finish off his bottle of spiced rum and thus gave that to me to drink. I’ve found that most beverages I have a unusually high tolerance for, so I didn’t think much of it when agreeing to take it, but oh man…that stuff smacked me in the face. And that is my story!
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That is an interesting recipe. I think I would try it without the cinnamon and orange zest because I’m not big on spiced chocolate.
I don’t think you could have convinced me to put tofu in dessert prior to a few months ago. That was before my friend made a pretty good tofu cheesecake for New Years.
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That looks so yummy and I bet my almost 2 year old daughter will love it too
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But not rum
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I’m thinking the Chai tea idea (using the tea itself) would be a little weak. What you should do is look into the spices used in chai (like cinnamon, cardamom, cloves, and ginger) and play around with them until you get a spice mix you like. If it turns out well you should totally make an update video with a recipe!
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MMM good idea! :D
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Jamie Oliver did a very similar tofu recipe online. Some of the stuff he did that you might want to consider is put all the tofu in a cloth first and squeezed the liquid out of the tofu and he added other additional stuff in its well like maple syrup into the puddling. Which I don’t know if you can find very readily in Korea and for finishing touches to the pudding you can add in crushed up nuts or biscuits which are always good. It just adds a really nice texture to the puddling.
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OOOOHH the crushed biscuits sound great! Korea sells a kind of imported brown sugary biscuit that would probably be amazing!
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I actually just tasted this for the first time on eastern because my eldest sister made it! It was really yummy and not too sweet because she used cocoa powder instead of melted chocolate.
I also want to know how the chai tea one turns out! :)
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I do the same pudding/custard with regular white tofu (since silken tofu is super hard to get and super expensive >.<)
just gotta add some creamy liquidy stuff like Dyogurt or sour cream and bleeeeeeeeend for a while ^^
Tastes deliciousness ^^
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Woot! I’m always looking for a vegan friendly recipe, as so many of my friends either can’t have this or can’t have that. Also my biffle’s Mum is allergic to milk so this is going to be a treat for her too! :D
Also, I LOVE CHOCOLATE AND ORANGE TOGETHER. I would probably substitute an orange liquor for rum, mainly because, well, orange… lol
Note to self: Send delicious Lambs Dark Navy Rum to you guise
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WUT. Wut is this Lambs Rum you speak of!!??
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Its delicious, Ill be sure to bring it to you when I see you in August! :D
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O 3 O
You can still burn chocolate in a double boiler! It’s best to use a glass bowl as metal conducts heat more quickly. The safest way to do it is to let the water boil then take it off the heat before putting your chocolate on to melt – it will melt without the water constantly boiling.
Also if you like chilli-choc things you should try making a dark choc & chilli brulee. I cold set mine because I find they come out smoother – IDK THEY TASTE NICER.
You should definitely try making a white choc raspberry one. *^* I think I will try to make that flavour. Also! If you like odd flavours you should try uhh.. Strawberry Gum (a eucaplyptus type) I made a brulee w/ this and it was a really.. spicy strawberry kind of flavour? Like strawberry tea. IDK IF YOU COULD SOMEHOW FIND THIS IN SOUTH KOREA. Lavender is nice to cook with, too. (Lavender meringue kisses are to die for). If I find a way maybe I can send some spices + recipes in a care package… What are Koreas import laws like, I wonder? B|a
https://www.youtube.com/watch?v=Sg5ed8LfR08 < This is a cool video on how chocolate is made, too!
Omg sorry for the long post I am a chef and it's my passion – especially desserts – so I get carried away.
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OMG a real chef! Please leave lots of comments with tons of advice! I love cooking when I’m stressed out so I find myself in the kitchen trying to make something but a lot of the stuff I can make is limited now that I don’t have an oven anymore. I can buy a little mini-oven but when I had one in Bucheon I found it just didn’t heat evenly. :(
Also I have no idea what strawberry gum is…
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Martina, what about one of those countertop convection ovens?
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YOU KNOW WHAT I HAVE OCD AND AM A MAJOR PIMPLE POPPER BUT THAT DAMN SOONDUBU WAS JUST TOO MUCH I ALMOST TEARED UP IT WAS THAT DISGUISTING.
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Hahahhahahahahhah sorry!
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please bake something next time …so you can say BAKING SODA I GOT BAKING SODA