If you have yet to discover silken tofu, please use this recipe as your inspiration to get this incredibly versatile ingredient into your weekly rotation, especially if you are like me and want to kick the overly sugary dessert habit.
Silken tofu is a softer variety that is neither drained nor pressed. It typically comes in a shelf-stable box that doesn't require refrigeration and can be stored in your pantry for months, though some refrigerated brands have become available recently. Depending on the grocery store, you may find it with other shelf-stable products or in the refrigerated produce section, which can make it a little tricky to locate.
Silken tofu is an excellent base for desserts like pudding and even 'cheesecake.' Because it's so delicate, there's no need to press it. I simply pour off any liquid that has collected in the package, along with any additional moisture that drains out after placing it on a plate.
We mostly plant-based eaters have known about this magical ingredient for years. I still remember the road trip I took through Georgia over twenty years ago and when we came across a vegan restaurant in the South that served silken tofu cheesecake. I was excited, but the others on the trip were apprehensive. They took at least one bite, liked it, but could not get over the fact that it was tofu. For me, as a mostly vegetarian who has lived in Japan briefly and extensively in Hawaii, tofu is just a great way to get some plant-based protein. And the softer varieties and textures absolutely have their place.
I have to say, when I serve this as a dessert and don’t tell my audience (my family!) what the base ingredient is, they can’t tell the difference between it and a dairy-based dessert. I personally don’t judge any kind of eater, but I will say, when I eat, I like to eat, and when I can make something with less butter, heavy cream, and eggs, I know that I can eat more of it guilt-free. Did I mention that I like to eat?
Once you start using this tofu in your desserts, you’ll love its natural custard-like consistency. What’s even better about a silken tofu base? That it’s got a neutral taste profile, meaning that you can add whatever ingredients you want to tweak flavor.
I am a fiend for dark chocolate and peanut butter, so I like to combine cacao powder (or dark cocoa powder) with peanut butter and/or PB2 powder to get that ultra-delicious flavor combo that I just love. Be careful when adding a chocolate powder — I prefer something as minimally processed as possible without sweetener. In this recipe, I sweeten it with soaked dates, but you can use maple syrup or honey as well. I have even used half of a banana. I also added a half avocado for extra creaminess and healthy fats (so good!) and chia seeds, which help make this really thick and filled with fiber. Three ounces of silken tofu has about 5 grams of protein, 45 calories, no saturated fat (2 grams total fat), and no cholesterol. Not bad!
A couple other tips? Make sure you are patient when blending — you want this as absolutely smooth as possible. I use a chopstick to stir and pull the powders off the side of my blender so that it all blends in evenly, but I don’t lose product on a spoon. You also want to give it enough time in the fridge — it is absolutely best when very cold and set just like the amazing chocolate pudding of my 70s and 80s childhood. I still remember when I was growing up in Pennsylvania, grabbing a little snack cup out of the fridge, peeling it off the top and licking the plastic film after getting home from school (the adult me groans just thinking about it).
xoxo Anupy
It's very easy to get the two confused. They start from the same place: beans of the Cacao plant. The beans are milled and processed. In the case of Cacao powder, the beans are milled at low temperatures and considered raw. When this is processed into a powder, it has more enzymes, minerals, and nutrients. Cacao powder is considered a Superfood and can be found in most grocers. It has a very strong chocolatey taste, so you may need to start by using a little less. Cacao powder is considered more natural and less processed. It's a fantastic ingredient to get into your daily routine.
Makes: 4 servings (or four 8-ounce jars)
Prep: 15 minutes
Chill: 2 hours (or overnight)
Total: 2 hours 15 minutes
I gave you a slightly extensive set of ingredients. You can successfully make this with tofu, a sweetener, and cacao powder. Everything else is optional, but it all adds flavor, richness, and fiber!
Watch as I make this incredibly simple recipe. While you're there, please subscribe to my YouTube Channel.
[[ recipeID=recipe-2mql2k4r8, title=Dessert: Silken Tofu Chocolate Peanut Butter Chia Pudding ]]
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by Anupy Singla, Indian As Apple Pie
Servings: 4 cups
Keywords: Dessert, Pudding, Tofu, gluten free, dairy free
I gave you a slightly extensive set of ingredients. You can successfully make this with tofu, a sweetener, and cacao powder. Everything else is optional, but it all adds flavor, richness, and fiber!
Serving tip: I love making or buying mini pie crusts and pouring the pudding into them, and then letting them set in the fridge for a fun finger dessert, especially for the kids and entertaining. Kiss with some almond or vanilla extract and sprinkle with some ground pistachio or peppermint candy for that ‘extra’ touch.
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Cindy
February 07, 2022
This recipe is fantastic! So Delicious and Creamy. EASY too. Thanks Anupy!