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)

Greens Casserole with Tofu Topping

The other night, drowning in veggies quickly going limp in the fridge and totally uninspired (a lethal combination) I found in this recipe from the Abel & Cole website an answer to my prayers. A good, quick dinner, this was a welcome change from the usual stir fry or vegetable soup.

I threw everything but the kitchen sink into my pan: carrots, cauliflower, chard, cabbage, a last nub of zucchini, a few peas, and cooked up all my vegetables together, giving it a little kick with the soy sauce.

It was a satisfying and easy dish. I particularly liked the tofu crumble topping -- soft and chewy below, crunchy on top. You would never know it was actually tofu (which may be a bonus to some, a letdown to others). Working Lunch says two thumbs up.

Greens (and other vegetable) Casserole with Tofu Topping

2 tablespoons olive oil

2 medium onions, thinly sliced

450g any cabbage, cored, cut crosswise into thin slices

450g kale, stems and ribs removed, leaves coarsely chopped

200g carrots, cut into thick matchsticks

240ml water

2 tablespoons soy sauce or tamari

1/2 teaspoon salt

150g fresh or 200g dried wholemeal breadcrumbs

200g firm tofu, drained and roughly chopped

50g Parmesan, finely grated

50ml olive oil

2 teaspoons dried basil, crumbled

1 & 1/2 teaspoons dried oregano or marjoram, crumbled

1 teaspoon paprika

2 garlic cloves, chopped

1/4 teaspoon salt

Preheat oven to 180°C, 350°F, gas mark 4. Heat the oil in a large, deep frying pan over medium heat until hot but not smoking; sauté the onions until softened and beginning to brown. Add cabbage, kale, carrots, water, soy sauce, and salt. Cook covered, stirring occasionally, until the vegetables are just tender, about 10 minutes. Transfer all the vegetables and cooking liquid to a large, shallow baking dish. To make the topping, pulse the rest of the ingredients together in a food processor until combined well (or mash together with a potato masher). Spread the tofu mixture over the vegetables and bake, uncovered, until topping is golden brown, 15-20 minutes.

Serves 4 as a main dish, and 6-8 as a side.