This is about as instant as instant pudding can get and tastes better than commercial pudding cups. Chocolate covers the relatively mild soy taste of the silken tofu, so even the tofu haters tend to eat this one without complaint. This pudding is excellent straight out of the blender or ice cold from the fridge, and would also lend itself well to being frozen in popsicle molds for a pudding pop treat.
You can try this with just about any instant pudding flavor, but milder ones like lemon and vanilla can let the soy come through, while pistachio is also excellent as is. It’s an easy way to shove a little extra veggie protein into anyone’s diet and an enjoyable treat as is.
Chocolate Tofu Pudding
About 2 1/2 cups
1 12 oz package silken tofu, soft or firm
1 package instant chocolate pudding mix
1/4 cup rice, almond, soy or dairy milk
1/2 teaspoon vanilla extract (optional, recommended)
Place all ingredients except cinnamon into the bowl of a food processor or blender, crumbling tofu into chunks for easier blending. Blend to combine, pausing once or twice to scrape down sides if pudding mix clumps there. Pour into serving dishes when smooth and sprinkle with cinnamon.
Variation: Deep Dark Chocolate
Add two to three tablespoons of unsweetened cocoa powder before blending. Or more, if you want it super dark. If you go very dark, double the vanilla extract to temper some of the bitterness. If you taste as you go it’s entirely possible to end up with pudding that tastes like melted dark chocolate and goes splendidly with strawberries.