Chocolate peanut tofu pudding

Firm tofu, cocoa and peanut butter blend into a thick chocolate pudding that is portioned before chilling. Maple syrup supplies the sweetness, and unsweetened soy milk gives the blender enough liquid to work through the tofu. The batch fills four small bowls, with no heating stage in the method.

Start with drained tofu and a clean blender

Use a freshly opened package of plain tofu suitable for eating without further cooking, and follow its handling directions. Drain the packing water, then weigh the tofu before pressing; pressing is not part of this recipe.

The Nebraska WIC guide includes serving tofu directly from the package and describes tofu as a complete protein, supplying the essential amino acids the body needs. Peanut butter also contributes protein and fat. Portion the batch into four small bowls before chilling; the nutrition panel describes one of those 150 g portions.

Break the block into small pieces so the blender can move them down toward its blades. Add half the soy milk and the maple syrup first. Start slowly, then increase the speed as the pieces break down. Stop the motor before scraping the sides and lid, and return anything caught above the blades to the mixture.

Work through this first stage before adding the peanut butter. The liquid can move around the tofu more easily while the mixture is relatively loose. Use a blender large enough for the batch, but check its manufacturer’s minimum quantity for thick mixtures. A scraper helps gather the mixture without adding extra liquid.

Add the cocoa in stages

Stir the peanut butter in its jar before measuring if oil has separated on top. The recipe needs an even scoop of smooth paste, with the oil mixed back through it. Unsalted peanut butter is an option; the small measured amount of salt can then be adjusted to suit that product.

Add the peanut butter, cocoa, salt and remaining soy milk to the blended tofu. Start at a low speed so the dry cocoa stays in the jar, then blend and scrape until the color and consistency are even. Check the base of the jar for unmixed tofu and the sides for dry cocoa before portioning.

The finished pudding should sit softly on a spoon and move when stirred. Divide it between the four bowls while it is easy to scrape from the blender. Chilling cools the whole portion; it does not replace the work of blending the ingredients evenly first.

Chill covered portions promptly

Cover the bowls and refrigerate for at least two hours before serving. The FDA recommends keeping perishable foods at 4°C / 40°F or below and refrigerating them promptly. Keep the pudding cold until eating. For transport, use an insulated bag with cold packs.

Use within three days of preparation, or sooner if the tofu package gives a shorter limit. Take out only the portion you intend to eat. Stir a chilled portion gently before serving if a little liquid has collected on its surface, and keep utensils used for serving separate from the remaining covered bowls.