There’s no denying the fact that tofu comes with a stigma – the brunt of many a joke, the firm or soft blocks of bean curd, made from coagulated soy milk, can actually be transformed into all kinds of creamy things. Because tofu is benign in flavor, it’s easy to fool those who would otherwise balk at it to not only eat it, but love it. A creamy, puddingy chocolate mousse is a perfect example – a quick turn in the food processor transforms tofu into a creamy, smooth base for chocolate, spiked with peanut butter or banana, if you wish. Even I can’t believe how completely undetectable tofu becomes – and boosts protein, calcium and other nutrients at the same time. It’s also a great option if you’re looking for a dairy-free pudding recipe – provided you use dairy-free chocolate, of course.
Tofu Chocolate Mousse
Melt the chocolate chips in a bowl in the microwave, stirring every 30 seconds or so, or in a glass or stainless steel bowl set over a pot of simmering water.
1 pkg. soft or silken tofu, drained
2 cups chocolate chips, melted
1/4 cup peanut butter (optional)
1 ripe banana, peeled and broken into chunks (optional)
In the bowl of a food processor, combine the tofu, melted chocolate, and the peanut butter and/or banana, if you like. Pulse until smooth. Serve immediately. Serves 6.
Photo credit: istockphoto.com/nicolebranan