Chocolate + Tofu = Yummy

“Chocolate” and “tofu” may not be two ingredients you’re used to seeing in the same dish, but I am here to tell you to keep an open mind. When I saw Mark Bittman’s Mexican Chocolate Tofu Pudding recipe in the New York Times last Wednesday I was immediately intrigued. For starts, I love the flavors of Mexican chocolate, with its warm cinnamon and subtle chile undertones. And the pudding recipe was so darn easy – melt chocolate, boil water, put everything in the blender – that I couldn’t resist. Even keeping in mind that one of the ingredients was a package of silken tofu.

I like tofu. I enjoy the texture of the extra-firm variety, especially sauteed or roasted, and I don’t mind the flavor. Frankly, tofu is pretty flavorless, which is why I’m always a bit confused when someone claims to not like the stuff. My father for example. I can understand why he would choose a steak over tofu, but to actively dislike the humble soybean curd? I think it’s mostly in his head, just too many steps removed from the meat and potatoes he grew up with on his family's farm.

So last night I made the pudding in about 10 minutes (no stirring on the stove!) and divided it into eight small cups and chilled them in the fridge. After dinner Dave, Rosa and I taste-tested the pudding, and it was fabulous: smooth, creamy, rich, and not tofu-y at all. Tonight it was even better, almost like chocolate mousse or pot de crème.

Obviously this pudding is excellent for folks trying to cut back on dairy, and I suppose it is a bit healthier than regular pudding thanks to the tofu. But the real reasons to prepare and eat it are that a) it's easy and b) it's delicious. Add a little whipped cream on top and this could be a dessert for company. In fact, I’m planning on making it the next time I see my dad – don’t tell. I think he'll like it.

To read Bittman’s column about the pudding click here. There’s even a three-minute video of him demo-ing the prep. The recipe:

Mexican Chocolate Tofu Pudding
By MARK BITTMAN
Time: 10 minutes, plus 30 minutes’ chilling

3/4 cup sugar
1 pound silken tofu
8 ounces high-quality bittersweet or semisweet chocolate, melted
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon chili powder, or more to taste
Chocolate shavings (optional).

1. In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.
2. Put all ingredients except for chocolate shavings in a blender and purée until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving.

Yield: 4 to 6 servings.

Tofu Recipe

Last time I wrote about the yummy tofu dish I made I forgot to include the recipe. It's from Bon Appetit and here's the link.

Tofu Toddler

Rosa likes to "cook". One of Dave's friends gave her a small wooden cutting board, wooden fruits and vegetables, and a small wooden knife. She also has various cups and spoons. She regularly makes us "vegetable soup", offering Dave or me a spoon to "taste" her creation. We always tell her that it's delicious, sometimes reminding her to add a little salt. ;) Occasionally she makes pasta, her hands-down favorite food. Last week she came to me with a spoonful to taste, and I asked her what it was. She said "tofu" and my heart melted.

I know tofu gets a bad rap. My dad detests it (although his food preferences are a bit suspect; that's the subject of another post!). I'm not rapturous about it, but it's hard to beat as the building block of a weekday meal. It's rich in protein and relatively low in calories. It's inexpensive ($2.29 for nearly a pound at Fresh Direct), and it takes on the flavors of whatever you're cooking. I usually include it in Asian-flavored foods since that seems the most natural, and the spicy sauces help give the tofu some, um, taste. Think of it like chicken - a blank canvas. Plus, I actually like the smooth, crumbly texture.

Last week I made a simple meal of tofu and vegetables. I put it over rice, and we had a satisfying two-dish supper. I made it primarily for Dave and me, so it was a bit spicy for Rosa, but she still devoured the tofu.

So now tofu is already a part of her cooking repertoire! I couldn't be more proud, although I'm sure her grandpa is sorely disappointed. Don't worry, Dad. Rosa still won't eat raw tomatoes - just like you.