Who knew tofu could make such a dreamy dessert? I sure didn’t—until I did.
Let me take you on a quick ride: I was testing a vegan mousse one afternoon, low on ingredients but big on curiosity. I tossed silken tofu into the blender with melted dark chocolate and a few pantry basics… and what came out was nothing short of magic.
Smooth. Deeply chocolatey. Rich. But somehow still light.
That’s the power of silken tofu chocolate pudding. It’s vegan, it’s easy, and it’s oddly addictive.
What Is Silken Tofu, Anyway?
Think of silken tofu as tofu’s delicate cousin.
It’s softer, smoother, and much higher in water content than firm or extra-firm tofu.
While it might crumble if you so much as sneeze near it, silken tofu blends like a dream—turning creamy and airy with just a whirl of the blender. Perfect for puddings, mousses, and creamy vegan delights.
Why You’ll Love This Tofu Pudding
- Completely dairy-free and egg-free
- Packed with protein (hello, tofu!)
- Naturally gluten-free
- Super fast to whip up
- A clean-out-the-fridge kind of easy
Even if you’re not vegan, you’ll still want a spoonful. Or seven.
This is not a “healthified” dessert that tastes like punishment. It’s legit indulgent.
Ingredients You’ll Need
- 1 block (12 oz) silken tofu – drained
- 1/2 cup dark chocolate chips or chopped vegan dark chocolate
- 1/4 cup maple syrup (or agave, or even honey if not strictly vegan)
- 2 tsp vanilla extract
- Pinch of sea salt
- Optional: 1–2 tbsp plant-based milk (if you want it lighter or fluffier)
How To Make Chocolate Tofu Pudding
- Melt the chocolate
Pop the dark chocolate in a heatproof bowl. Microwave in 30-second bursts until melted. Stir till smooth. - Drain the tofu
Gently press out extra liquid from the tofu using a paper towel. No need to go overboard—just enough to keep it from getting soupy. - Blend everything
Toss tofu, melted chocolate, maple syrup, vanilla, and sea salt into a high-speed blender or food processor. Blend until velvety smooth. - Taste and tweak
Need more sweetness? Add a bit more maple syrup. Want it airier? Add a splash of milk and blend again. - Chill it
Scoop into ramekins or jars and refrigerate for at least an hour. It’ll thicken up as it chills. - Serve & enjoy
Top with berries, coconut whip, cacao nibs, or just eat it straight out of the jar.
Flavor Variations
Feeling playful? Try one of these twists:
- Mocha Vibes: Add 1 tsp instant espresso powder.
- Spicy Chocolate: Sprinkle in cinnamon and a pinch of cayenne.
- Nutty Fix: Blend in 1 tbsp peanut butter or almond butter.
- Mint Magic: Add a drop of peppermint extract.
Nutritional Breakdown (Per Serving – Recipe Makes 4)
- Calories: 210
- Protein: 7g
- Fat: 11g
- Carbs: 20g
- Fiber: 3g
- Sugar: 15g
Yep, this is a dessert that flexes with flavor and nutrition.
Tips Before You Scoop That First Bite
- Use silken tofu only. Regular tofu will give you grainy pudding. No bueno.
- Go dark on the chocolate. The higher the cocoa %, the deeper the flavor.
- Chill overnight for maximum creaminess and structure.
- Use a powerful blender for a smooth, mousse-like texture.
- Make-ahead friendly. This keeps well for 4–5 days in the fridge.
Final Thoughts
If you’ve ever doubted tofu’s dessert potential, this pudding will change your mind—and possibly your snack schedule.
It’s smooth like mousse, bold like dark chocolate, and light enough for seconds (or thirds).
No eggs, no dairy, no fuss. Just silky, chocolate-drenched comfort in a cup.
Make it once, and your blender might just find a new best friend.
Silken Tofu Chocolate Pudding
Ingredients
Method
- Place the dark chocolate chips or chunks in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
- Gently press the silken tofu between a few layers of paper towel to remove excess water. Be careful not to break it apart too much.
- In a blender or food processor, combine the drained tofu, melted chocolate, maple syrup, vanilla extract, and sea salt. Blend on high until it’s completely smooth and creamy.
- If it feels too thick, add 1–2 tablespoons of plant milk and blend again until you reach your desired consistency.
- Scoop the pudding into small bowls or jars. Refrigerate for at least 1 hour to let it set and thicken more.
- Enjoy as-is or top with whipped coconut cream, berries, chocolate shavings, or cacao nibs.
Notes
- Only use silken tofu, not regular or firm tofu. It makes a big difference in texture.
- The better the chocolate, the better the flavor. Go for 70% or higher cocoa if possible.
- This pudding is perfect for make-ahead desserts—just store it covered in the fridge for up to 4–5 days.
- You can customize it with different flavors: coffee, mint, chili, nut butter—you name it.
FAQs About Silken Tofu Chocolate Pudding
Can I freeze it?
You can, but it changes texture. It’ll be more like ice cream and less creamy-pudding.
Is it kid-approved?
Totally. The tofu flavor disappears. All they’ll taste is chocolate.
Can I use cocoa powder instead of chocolate?
You can, but it’ll be less rich. Use 1/3 cup cocoa + 3 tbsp coconut oil to compensate.
How long does it last?
In an airtight container in the fridge, it’s good for 4–5 days.
Is it high in protein?
Yes! Each serving offers around 7 grams of plant-based protein.
