Chocolate Pudding

TOFU CHOCOLATE PUDDING

4 servings

Silken tofu is a great base for pudding—it has just the right consistency, and it spares you from bothering with a flour-thickened milk sauce, which tends to scorch and lump.

• 16-ounce tub silken tofu
• 3/4 cup semi-sweet chocolate chips
• 3 to 4 tablespoons agave nectar or maple syrup, or to taste
• 1 teaspoon pure vanilla extract, optional

Puree the tofu in a food processor or blender until completely smooth. Transfer to a small saucepan and add the chocolate chips. Cook over medium low heat, stirring often, until the chocolate chips have melted. Stir in the maple syrup and optional vanilla.

Allow to cool completely, then serve at room temperature. I put it in the refrigerator and took it out later, in which it became thicker and was the same exact consistency as pudding.