10 In Desserts

Chocolate Chili Tofu Pudding

So I know what you’re thinking – those crazy vegetarians, always substituting the good stuff with tofu!  Well, let me first assure you that we were not drawn to this recipe because of its lack of dairy products (I think we singlehandedly keep the industry in business with our inordinate consumption of cottage cheese).

More importantly, this pudding has no semblance of tofu in its taste – it is pure rich, chocolatey goodness. And don’t go thinking that because it says “tofu” that it’s good for you. Sorry :(

What it does happen to be is one really easy, delicious dessert (to be eaten sparingly, of course!)!  I had bookmarked Mark Bittman’s recipe a while ago, as I was intrigued by the concept of pudding made with tofu. After trying it, I don’t think I’ll ever need to make real pudding again! (OK, I’ve never made real pudding. But I don’t need to anymore!)  It was so easy and totally delicious that I think I’ll continue to stick with soy.

We served this after a Mexican-inspired meal featuring stuffed peppers, and it was the perfect finish. I loved the subtle spicy hint of the chili powder with the rich, bittersweet chocolate.

I tried to make a “healthier” version later by cutting back on the sugar and chocolate, but it just wasn’t the same. I may experiment again with 1/2 cup sugar and the full amount of chocolate (I’ll keep you posted), but really – for an occasional treat, it’s probably best to embrace the good stuff :)

Chocolate Chili Tofu Pudding
*Make sure to use tofu that is labeled “silken”, which has a softer consistency than regular tofu.
Serves: 6 to 8
What You Need
  • ¾ cup sugar
  • 1 pound silken tofu*
  • 8 ounces bittersweet chocolate
  • 1 teaspoon vanilla extract
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon chili powder, or more to taste
What To Do
  1. Combine ¾ cup sugar and ¾ cup water in a pot. Bring to a boil and cook until the sugar is dissolved, stirring occasionally. Allow to cool.
  2. Meanwhile, melt 8 ounces chocolate in the microwave by alternating heating for about a minute and then stirring, until fully melted. (Or, melt it the old-fashioned way using a double-boiler on the stove.)
  3. Pour the chocolate into the pot with the sugar water, and add 1 pound silken tofu, 1 teaspoon vanilla extract, 1½ teaspoons ground cinnamon, and ½ teaspoon chili powder. Puree the ingredients using an immersion blender until smooth. (Or, blend ingredients together using a conventional blender.)
  4. Pour into a sealed container and chill for at least 30 minutes.
  5. Spoon into individual dishes. If desired, garnish with chopped chocolate and a dash of chili powder.
Inspired by Mark Bittman


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  • Reply
    September 30, 2010 at 3:23 pm

    Wow, i definitely gotta try this out- looks awesome!

  • Reply
    October 2, 2010 at 8:47 am

    I love the chocolate/chili combo. I’ve been meaning to try tofu as a pudding base. Thanks for sharing!

  • Reply
    October 2, 2010 at 1:42 pm

    I’ll have to try it! It looks good!
    I have to say that making cooked pudding using a microwave (to eliminate the chance of burning) is so easy, and the taste so impossible to duplicate, that I don’t think I would ever stop doing it… (see here: http://wintersweet.livejournal.com/1108780.html …I often add a few chocolate shavings on top, and I like it warm, but I’m not averse to pudding skin.)

  • Reply
    Linn @ Swedish Home Cooking
    October 2, 2010 at 4:38 pm

    Chocolate and chili is such a great match! Mm. Chocolate craving – here we go!

  • Reply
    October 2, 2010 at 8:28 pm

    I’m a big fan of chocolate chili combo, tofu, not so, but your picture invites me to give it a try

  • Reply
    Kim Beauchamp
    November 3, 2010 at 10:19 pm

    This looks amazing! I make a chocolate tofu pudding/pie filling with organic chocolate chips, maple syrup, and silken tofu, but have never tried the chili! Thanks for sharing:)

  • Reply
    August 5, 2011 at 3:08 pm

    Okay I know I am late on this one, but I was just scrolling along your dessert posts. Ideas to make this more ‘healthy’ though with the elimination of butters and eggs which are usually in chocolate dishes, I don’t find this so bad, but try using raw cocoa powder and raw honey. Try avoiding heating either too much or at all because when either are at a temp higher than ‘warm’, they loose their nutrients and healthfulness, and both in their raw forms can be quite amazing! I almost always bake with local honey even if it won’t be raw anymore, and recently I have been replacing half of the milk in my pudding recipes with coconut milk, yes coconut has a bad rap of being fatty, but it is like avocado fatty, eaten in moderation it can be good for you, and what a taste!

    • Reply
      August 9, 2011 at 12:23 pm

      Thanks for the thoughts – this is so interesting! I loove honey and I’ve been wanting to bake with it more; the problem is I don’t end up baking much! (I love it out of the jar – hehe!) The suggestion of coconut milk is very intruiging – we’ll have to give it a try!

  • Reply
    January 5, 2013 at 9:30 am

    As you mention experimenting with less sugar: I made a similar desert using maple sugar, vanilla extract and stevia……

  • Reply
    January 25, 2016 at 6:09 am

    Guys, how about making the dessert, then comment on your thoughts or suggestions?
    “It looks good” or “I have to try this” are not beneficial comments.

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