Makes 8 servings
This velvety vegan pudding is high in protein, thanks to all that tofu. So make it for dessert or for someone’s convalescence. The tofu will set up as the melted chocolate resolidifies in the fridge. Top the pudding with whipped cream—or for vegans, store-bought vegan whipped cream.
6 ounces bittersweet chocolate (about 60 percent cocoa solids), chopped
18 ounces silken firm tofu
6 tablespoons unsweetened cocoa powder
¾ cup granulated white sugar
1½ tablespoons vanilla extract
1. Put the chocolate in a microwave-safe bowl. Microwave on high in 15-second bursts, stirring after each, until the chocolate is about two-thirds melted. Remove from the microwave and continue stirring until smooth. Set aside to cool for 15 minutes.
2. Place the tofu, cocoa powder, sugar, and vanilla in a large food processor fitted with the chopping blade; scrape the melted chocolate into the bowl. Cover and process until smooth, scraping the inside of the bowl at least once.
3. Divide among eight ¾- to 1-cup ramekins or dessert dishes; chill in the fridge for at least 6 hours or up to 2 days before serving.