I love to cook and I love to eat good food.  Alas, the fact that I work 9-5 means that I can't do either as much as I would like, and like many I am often stuck at my desk during my lunch "hour".  My solution is to try to bring my lunch to work as much as I can.  This is my collection of recipes, all made quickly the night before (either as lunch or as dinner with leftovers that can be taken in).  Happy eating.

Saturday, 10 October 2009

Mark Bittman's Mexican chocolate tofu pudding

Anyone sensing a theme? I seem to be stuck on Mexican food, though this is not a bad thing. Who doesn't like cumin, cilantro, chili pepper, cinnamon? (And is all Mexican food alliterative?) However, after my mole recipe and pico de gallo salad, I thought I should do something for dessert.

I like cooking with tofu. It has a great texture, ranging from silky soft to firm and crumbly. Better yet, it will absorb whatever flavors it snuggles up with like the way I wished I could absorb calculus by sleeping with my textbook under my pillow. I have often used soft tofu to add body and protein to blended soups and firm tofu as the main act in my stir fries. However, I had not, until now, considered the soy product as a potential dessert.

Mark Bittman's article in the New York Times about tofu included this recipe for Mexican Chocolate tofu pudding. I pretty much like anything he creates, so I thought I'd give it a shot. The recipe was easy and produced a great result. The pudding has the deep undertones of cinnamon supporting the high and hot notes of the chili. If you like the flavors of Mexican chocolate, this dish has it in spades. If you like your chocolate a bit less adulterated, it is also a treat without the spices. An extra table spoon or two of cocoa mixed in with the liquid would make it seriously decadent. At the same time, there's something wonderfully guilt-free about eating tofu. Go on.

Mark Bittman's Mexican Chocolate Tofu Pudding

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

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.

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. Garnish with fruit or chocolate shavings.

Serves 4 to 6 (depending on size of ramekin and appetite)

17 comments:

Sachi's Kitchen said...

OoooOoooO....did I just find "healthy" chocolate pudding?? This sounds both complex and refreshing -- bookmarked! :)

PS - welcome back!

Heather said...

that looks lovely! tofu totally freaks me out, but this looks like there's enough chocolate to calm me down!

Palidor said...

I love cooking with tofu too! But I've never been adventurous as to try making a dessert with it. I can imagine this pudding tastes wonderful with the chocolate and spices. I bet the texture is really smooth too.

Barbara said...

I don't know....do I dare try this? I'm OK with tofu, sometimes, but in a dessert?

Cinnamon-Girl Reeni♥ said...

I like the spiciness of it! That's what I love about tofu - if cooked right it's hard to tell what it is. My Dad thought the tofu in Pad Thai was chicken. Tee-hee. He was surprised when I told him what it was. If I told him ahead of time he might not of even tried it.

Amanda said...

This pudding looks great, I would certainly give it a go...

Whole Foods here in San Francisco makes this amazing vegan chocolate pudding that's rich and creamy. You would never know it's got tofu in it.

the ungourmet said...

This looks so wonderful! I haven't tried using tofu this way but I can tell how creamy it is! Yum!

Kim (@ Paper Apron) said...

I'm so intrigued. I agree with you about Bittman. I can always trust a recipe by him. I have to say, you sure eat well at work!!! ha.

teresa said...

what a fun dish, this looks so good!

Velva said...

I have Mark Bittman's NYT cookbook. I think I need to take a second look. I am not crazy about tofu but would be willing to bake with it for the right recipe. I think this might be the right one!

lisaiscooking said...

Sounds delicious with the chili powder! I love the use of tofu too, and I need more practice using it in desserts.

Cucinista said...

Everyone: tofu is good! I promise! Just try... you'll like it.

Grace said...

what a perfectly creamy and luscious batch o' pudding. best way to consume tofu EVER.

Caitlin said...

Yum! This looks delicious and healthy-love the addition of vanilla and cinnamon to chocolate recipes : )

Jennie said...

Yay! A dessert with tofu! I thought I was alone for a while there! I love using tofu in desserts! I have also used it in shakes and smoothies! Wonderful recipe!

Karine said...

That recipe is great! I love to use silken tofu in chocolate mousse (but my spouse finds it quite weird and unattractive...).

Fresh Local and Best said...

I adore Mark Bittman's recipe, and I'm so glad to see you make this dessert. The spices are intriguing, I will have to try this recipe sometime in the future.

Thanks for sharing!

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