Vegan Tofu Chocolate Pudding

Source: Bittman http://www.nytimes.com/2009/05/20/dining/201mrex.html

Time: 10 minutes, plus 30 minutes’ chilling

1/3 cup sugar

Instant coffee granules

12 oz package of silken tofu

6 ounces high-quality bittersweet or semisweet chocolate melted

1/2 teaspoon vanilla extract

1 1/2 teaspoons ground cinnamon (optional)

1/2 teaspoon chili powder, or more to taste (optional)

1. In a small pot, combine sugar with 1/3 cup water and coffee granules; 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.

Notes:

• Great, mousse-like texture
• Sugar was reduced from 1/2 c to 1/3 c
• Soy can still be tasted

Variations:

• Pumpkin pudding: canned pumpkin + pumpkin spices
• Banana pudding: ripe bananas