Mexican Chocolate Tofu Pudding

Don’t be scared. This isn’t a case of putting tofu where it doesn’t belong in the name of “health food,” though I will admit that this version of pudding does turn out to be much lower in fat than the traditional kind. No, this is a case of using a pre-made, beautifully silky ingredient to skip a few steps to create an awesome pudding for summer, one that is chocolatey and creamy and spiked with Vanns Ground Cinnamon and Chipotle Chili Powder for a little extra flavor. Your guests will never know the provenance of this dish, and you might just forget about it yourself. 

Mexican Chocolate Tofu Pudding

This recipe also works well in Popsicle molds, to create delicious, icy cold pudding pops. See the note at the end of the recipe for freezing instructions.

Spices used in this recipe

Vanilla Extract
Cinnamon, Ground
Chili Powder, Chipotle
Salt, Kosher


  • ¼ cup granulated sugar
  • ¾ cup water
  • 12-16 oz. package silken tofu (Some kinds come in 12-oz. vacuum packages, others in 16-oz. blocks packed in water. Use whatever you can find easily, and it will still be delicious.)
  • 8 oz. high-quality bittersweet chocolate, melted (Use the best quality chocolate you can find here, as it will provide the primary flavor of the pudding. Melt in a microwave at half power, or over a double boiler.)
  • 1 tsp. Vanns Vanilla Extract
  • 1 ½ tsp Vanns Ground Cinnamon
  • ¼-½ tsp. Vanns Chipotle Chili Powder, to taste
  • ¼ tsp. Vanns Kosher Salt
  • chocolate shavings, optional


  1. In a small pot, stir together sugar and water. Bring to a boil over medium-high heat and simmer until sugar is dissolved, stirring occasionally to keep sugar from sticking to the bottom of the pot. Allow to cool slightly.
  2. Put all of the ingredients except for the optional chocolate shavings in a blender and blend until completely smooth, scraping down the sides as needed. Your blender may want to form a large air bubble around the blades, which you will notice when everything stops moving. When this happens, open the top cover and puncture the bubble it with care, as it may have a tendency to spurt upwards towards you upon bursting. This sometimes happens with thicker liquids and certain blenders.
  3. Pour the pudding into 6 small ramekins and chill for at least 30 minutes. If you like, top with chocolate shavings before serving.
  4. You can also pour the blended pudding into popsicle molds and freeze them for a colder snack! Just don’t try to do this after chilling the pudding in ramekins - the texture becomes far too thick to be pourable.

Serves 6. Adapted from The New York Times.

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