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I made this with soft tofu Mori-nu brand and left out the almond extract because I don't like the taste of Almond extract... I also used 6 TBSP Xylitol instead of the sugar. It turned out AWESOME!! This is one of the easiest recipes I have ever tried and liked...
I just made this right now and it's a delightful dessert. I used a cocoa-chocolate blend by Ghiradelli to avoid the chalky cocoa taste. Since I made this with the idea to bring some to my aunt in the nursing home tomorrow (she's a vegetarian plus a picky eater, thus she doesn't get enough protein), I made it with black walnut extract instead of almond. It's a good flavor combination that I highly recommend if you want to mix it up sometime. I also used a vanilla powder, because I wasn't sure if the tofu would pick up the alcohol in the extracts. There is something in it that makes your mouth feel dry, I think it might be the black walnut, but it might be the tofu, too.
This looks just like the picture - -has a lovely & creamy texture. I made the recipe exactly as is and believe it needs a few changes.. the ratio of cocoa powder to sugar is too high.. cocoa powder is very bitter and needs more sugar to balance it out. I did not think this was sweet enough and definitely needs more sugar -- possibly double -- to make it edible for me. Also, the almond extract was a little strong and "artificial" tasting (I might omit it next time). I think this would be great topped with bananas or strawberries, and make sure to add a pinch of salt to bring out the chocolate flavor! Overall it's a great basic recipe and I will continue to use.. it's a great way to get some extra protein.
Okay, I confess I just ate chocolate pudding topped with raspberries for lunch--and I don't even feel guilty about it. I wasn't planning on making a lunch out of this, but man, this stuff is good! It's also a treat that I feel good serving the kids. I've made other recipes for tofu pudding and tofu cheesecake, but most of them still retain a noticeable "earthy" flavor from the tofu. I think it may be the almond extract in this recipe that really helps with this. I plan on making this often.
This is a simple and delicious recipe for pudding. I used Splenda with great success. It will help get me get some protein in without having to eat meat and and worry about fats. Anyone having problems finding the correct tofu...mori-nu is NOT in the refrigerated section with all the other tofu. It is kept room temperature and comes in a small box. Most stores put it in the organic/health food section of the store. It doesn't seem to age well (I am on day 3), so try to eat it quickly or serve to family. I am just one. Next time I'll make a half batch.
I tried this with splenda and, although I use a lot of splenda and usually like the taste, had problems with this. I didn't think it was nearly sweet enough with the splenda and I used double. Next time I'd do it with sugar. Texture was great, though.
was looking for something easy for dessert tongiht and came upon this recipe. This is wonderful pudding, low in calories and a real palate pleaser. I cut down to 1 tsp. almond extract and it worked well. We will be making this again real soon!
I would definitely put in less almond extract last time. But otherwise this is wonderful. It gives you a fuller dark chocolate taste that's really enjoyable.
So easy and so good! Used Dutch process cocoa and added about 1/4 cup honey to taste. Loved the almond extract but it was a little overpowering for my kids. I have a hard time finding protein sources for my picky 6 year-old, and this is a great way to sneak some nutrition into his school lunches. Can't wait to try some of the creative suggestions by other reviewers like peanut butter. Yum! Thanks for sharing the recipe!
I had no idea tofu could be this good! This recipe was very quick and easy too. Used the pudding as a filling in pie. Minor adjustments: used little less cocco powder, didnt use almond extract, added 1T of fine coffee grounds and a splash of irish cream extract. The pudding pie rocked!