Dairy Free Chocolate Tofu Pudding

This dairy free chocolate tofu pudding made with silken tofu is a delicious better-for-you treat!

This dairy free chocolate tofu pudding made with silken tofu is a delicious better-for-you treat!

Have I talked about how much I hate throwing out food? Because I really do.

I talk a lot about reducing food waste in my classes I teach because I think it’s such an easy way to save money! The average family throws out about $30 of food per week, which over the year adds up to over $1500. That’s like a Balenciaga purse! Or two Vitamixes! Or a week at an all-inclusive resort!!!

But as much as I hate wasting food, I’m not perfect either. This past week I discovered 3 mystery flours in my pantry and could not for the life of me figure out what they were! But I knew they’d been there for at least 3 years and probably weren’t the best quality anymore. So I threw them out. Note to self: start labelling your flours from now on.

During my pantry clean out I also discovered a package of silken tofu… that expired in January. Oops. But I gave it the ol’ sniff test and it smelled fine to me! So I decided to put it to use in a quick chocolate pudding (I have a thing for pudding lately, apparently). Have you guys ever tried tofu pudding before? It’s one of those recipes that mimics the real thing so closely you wouldn’t even know it has a sneaky ingredient in it – I even managed to fool John with it!

This dairy free chocolate tofu pudding made with silken tofu is a delicious better-for-you treat!

I find that using the right tofu is key though. First of all, you want to make sure you’re using a soft silken tofu, which has a higher water content to give it a more jello-like consistency (this is a great article to learn about the different types of tofu). Second, you want to try out some different brands to find one with the mildest flavour so that it’s more easily disguised in sweet recipes. I’ve only tried a few, but my favourite so far is Mori Nu, which is also shelf stable for easy storage.

This dairy free chocolate tofu pudding is easy to whip up with just a few additional ingredients – cocoa powder, banana to cut down on the added sugar, honey for sweetness (sub agave if vegan), almond butter to mellow out the tofu flavour, and just a bit of vanilla. Enjoy on its own or if you’re a toppings freak like me, dress it up with extra almond butter, coconut flakes, and cacao nibs!

This dairy free chocolate tofu pudding made with silken tofu is a delicious better-for-you treat!

Dairy Free Chocolate Tofu Pudding
 
Prep time
Total time
 
This chocolate pudding made with silken tofu is a delicious dairy free treat!
Author:
Yield: 4 servings
Ingredients
  • 12 oz soft silken tofu, well drained***
  • ½ ripe banana
  • ¼ cup cocoa powder
  • 1-2 tbsp almond butter
  • 4 tsp honey (or agave for vegan option)
  • ½ tsp vanilla
Instructions
  1. Combine all ingredients in a food processor and blend until completely smooth.
  2. For best results, make it advance and let sit in an airtight container in the fridge for 24 hours before serving.
Notes
***The success of this pudding is highly dependent on the brand of silken tofu you use. I've had the best results with shelf-stable silken tofu versus refrigerated brands.

Have you ever used tofu in dessert before? 

12 Comments

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12 Responses to Dairy Free Chocolate Tofu Pudding

  1. I might actually eat tofu if it’s served like this. :)
    Did John know tofu was in it when he ate it, or did you tell him afterwards?

    • Chelsea

      And almost 2 months later I finally get around to replying – even though I already told you the answer to your question in person haha!

  2. Molly Schoo

    You’re brave. I’m not sure I’d risk $2.00 – $4.00 of tofu for my life… Then again how much harm can soy do? Working as a Dietary Aide and seeing the amount of food that gets thrown out at each meal in a nursing home makes me so upset – especially when the food hasn’t even left the servery (It’s tough if it’s pureed/ minced as it can’t be reused for “visuals” very well).

    This recipe looks delicious. I remember purchasing “Silken” tofu when I first had my go at making my own tofu stirfrys. When it didn’t fry well/ fell to mush, I lost a lot of confidence. I haven’t ever made dessert with silken tofu, but I’m willing to put an end to that. I think I’ll whip this up (sub soynut butter) tomorrow. It looks like a refreshing thing to have on hand for these hot summer days. Do you think it’d freeze well in popsicle moulds to have on hand as a frozen dessert?

    • Chelsea

      Haha I don’t always trust expiry dates on food packages – I think the food is usually good for longer. Plus I was pretty sure I couldn’t die from slightly expired tofu. ;)

      I think we’ve all made the mistake of buying the wrong kind of tofu – it can be hard to know the difference between all the different kinds! But soft silken tofu is definitely fantastic for puddings and sauces. I’m not sure how well this would work as a popsicle… I think it might need more liquid in it, but I’m not sure!

  3. Oh wow this looks amazing, Chelsea ! Especially as I’m currently avoiding dairy for skin issues, I’m definitely bookmarking this for future. I’m so with you about throwing away food- kills me! There’s nothing more satisfying than finishing up leftovers before it goes off ha!

    • Chelsea

      Haha so true! It’s like my own personal challenge to always find ways to use up food in my fridge. And I think I’ve been doing pretty good at it – I’ve only had to throw away part of a bunch of cilantro and half of a red pepper in probably the last 4-5 months!

  4. I loathe wasting food too! I try to meal plan everything to a T so I don’t but every now and then I have to throw something away. If it’s produce I always compost it though. That helps reduce the guilt slightly. :)

    I’ve never tried tofu pudding but I can see how it would be delicious! I actually have a package of silken tofu in my freezer that I need to do something with. I see this happening in my future!

    • Chelsea

      Yes! I find meal planning works wonders for reducing food waste. I also love relying on my freezer for things like half cans of tomatoes, tomato sauce, etc. Otherwise I just forget about them in my fridge and end up throwing them out.

      Does freezing silken tofu change its texture? I haven’t tried freezing it before using it in this pudding, so you’ll have to let me know if it works!

  5. I am not a tofu kind of girl, but hot damn you make it look GOOOOOOD!

  6. I totally feel you on the food waste thing. As a food blogger it gets even harder. You literally made me cringe at two Vitamixes because it’s SO true – I can’t even tell you the money I spend on food in a year and I know that I definitely don’t eat all of it. It’s gotten easier since I’ve moved home because my parents are really big into leftovers but when I move back out I’m going to have to really watch it. That’s where the freezer comes in handy for me. Love this idea for using up leftover tofu because I almost always have some overtime I buy it! Tofu really is so versatile; I’ve even seen it used in vegan mayos!

    • Chelsea

      I bet it’s tough to stay on top of food waste when you post so many recipes per week – I think I would majorly struggle too! Good call on the freezer though. I use it a lot, especially for things like half cans of diced tomatoes or pumpkin. Otherwise they just end up in the back of my fridge for a month before getting thrown out haha.

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