Satisfy your sweet craving or impress a loved one with this vegan chocolate tofu pudding. This recipe is made with minimal ingredients, packed with protein and is the perfect healthy treat that takes about five minutes to make!
I’m not going to lie. Tofu used to kind of scare me. I don’t know about you, but when I traditionally think of tofu, I think of rubbery blocks that don’t have a lot of taste, and it seemed like such a foreign food to experiment with in the kitchen.
But I’ve come to realize that’s not the case! There are many ways to use tofu that tastes delicious, such as in a tofu scramble for breakfast, lasagna for dinner, and yes, even pudding for a healthy, sweet treat.
Related Recipe: Brain Boosting Chocolate Delight Dessert Bars
The Nutritional Details on this Vegan Chocolate Tofu Pudding
Did you know that soy is one of the most common GMO foods in the United States? This, my friends, is why it’s important to go the organic route when buying soy products to guarantee that you are getting the natural (good-for-you) stuff.
Tofu is an excellent low-carb, high-protein food, and is also a great source of calcium and iron. In one cup of tofu, you are getting about 16 grams of protein! Maybe we should call this chocolate tofu pudding a post-workout snack instead?
This recipe for vegan chocolate pudding couldn’t be any easier to make and is health food-skeptic approved. I tested this recipe out on some of my toughest critics and they couldn’t figure out what it was made of, but kept asking for more!
So, get your food processors out and ready to go because that’s all you’re going to need to make this easy peasy chocolate pudding.
This recipe might also work in a high-speed blender, however, I haven’t tried it so I can’t say for sure. The end result is a velvety, rich chocolate pudding that you won’t be able to get enough of. Trust me on this one…
Related Recipe: Raspberry Chia Dark Chocolate Pudding Parfait
If you make this Vegan Chocolate Tofu Pudding, let me know! Leave a comment below or snap a pic on Instagram and tag it with @fitlivingeats and #fitlivingeats. I love seeing your recipe creations!
Quick and Easy Vegan Chocolate Tofu Pudding
- Prep Time: 5 minutes
- Cook Time: n/a
- Total Time: 5 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Blended
- Cuisine: American
- Diet: Vegan
This Vegan Chocolate Tofu Pudding is made with minimal ingredients, packed with protein and is the perfect healthy treat that takes about 5 minutes to make!
- 16 ounces silken organic tofu
- 1/3 cup cacao powder
- 1/4 cup + 2 tablespoons maple syrup
- 1 tablespoon instant coffee
- 2 teaspoons vanilla extract
- Pinch of salt
- Add all of the ingredients to a food processor and blend on HIGH until the ingredients are combined and the texture resembles a smooth, creamy pudding.
- Store in an airtight container in the fridge for up to four days. The pudding will get a little watery on top after the first day, but that’s okay. Just mix before serving!
This pudding would be delicious with fresh fruit, chopped nuts or toasted coconut on top!
- Serving Size: ½ cup
- Calories: 166
- Sugar: 13g
- Sodium: 12 mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 0mg
Keywords: dessert, vegan, pudding, pudding recipe, dessert recipe, chocolate pudding, vegan chocolate
One Final Tip for this Recipe
Top it with this delicious No Sugar Added Granola Clusters for extra crunch!
I should attempt working with tofu. This looks super tasty!
It’s not as scary as it looks. I promise!
I have a few chocolatey recipes I make with silken tofu! It’s so versatile and packed with protein! I love how silky smooth this pudding is!
Thanks, Laura! I hope you give it a try!
This sounds SO GOOD!!!
It blows my mind that tofu can be blended into a smooth, thick and healthier version of chocolate pudding! Love the short ingredient list 🙂
I know, right? Who would’ve thought??
I made this as instructed and it had a very tangy taste and not chocolatey – any suggestions? 😫
Hmmm… You could definitely bump up the cacao powder and maple syrup to enhance the flavors!
It was better than expected, normally I would use melted chocolate for this. But cocoa powder seems to work just as well. But I did add some cinnamon and chili powder to get that tofu flavor out, as that beanie tofu flavor was coming through. But it was good and yahooo low-fat. I tried using less sweetener as I was trying to keep this low cal, but it really needs that extra sweetener that was recommended in the recipe. So I ended up using half agave and then monk sugar. It was mild but tasty, I would make it again.
I’m glad to hear that you enjoyed it! I love how you personalized it with cinnamon and chili powder, plus the twist on sweeteners – yum! I appreciate the positive review 🙂
I would love to make this but I don’t have instant coffee. Can I make with espresso or brewed coffee? How do I adjust the portion to make it not liquidy if I add a bit of brewed coffee or espresso?
Ps I love that you make this low calorie by using cocoa powder instead of chocolate chips
Hi Alyssa, great question! Yes, I would recommend espresso, since it would be a stronger flavor. I would recommend using 2 tablespoons espresso and reducing the maple syrup by 2 tablespoons to balance out the consistency. Let me know what you think!
This was a very easy recipe. I used vanilla instant coffee so I cut out 1tsp of the vanilla extract. I found it a bit sweet to my liking, so I would cut out the extra 2 tbsps of maple syrup the next time around. Also, as I didn’t have silken tofu, I used medium and added a bit of almond milk to thin it out. It’s a pretty versatile recipe, which I like. I rated it 4 stars because of the sweetness level. It was a bit much, but if you like sweet, then definitely 5 stars!
Hi Kim, I’m glad to hear that you enjoyed the recipe! I love that you used what you had on hand, too. The cacao can be quite bitter, which is why there is extra maple if needed. I agree with you, less is better. Thank you for leaving a review!
Hey Carly! I love the idea of making pudding with tofu. Plus, this sounds like the easiest recipe ever! I’m curious to know how you might adapt this recipe to be banana pudding instead? I want to make it for my girls! Thanks!
Hi Tara! This recipe is SO easy. You’ll love making it. I would remove the instant coffee. To use banana instead of tofu, you’ll have to play around with it a little bit. Banana is sweeter, so you might not need so much maple syrup. I would add the cacao powder a few tablespoons at a time with a tablespoon of maple syrup mashed into 2 bananas and go from there. Add a splash of vanilla and pinch of salt and you’re good to go!
Looks great. I am not a chocolate fan and cannot have caffeine. Would you have any suggestions to make this coconut flavored or a fruit flavor? Thank you.
Hi Mary, I’ve never tried to make a fruit flavored tofu pudding! That would be an experiment for sure. The tofu is a pretty mild flavor, so I bet you could try to blend a variety of fruits with it for a creamy, yummy pudding. I would imagine berries or mango would be delicious!
Ok. Thanks so much. I saw a packaged tofu dessert by Sunrise Soya – they have several flavors, one being coconut and one mango. Anyway, I don’t think they’re available in the US and this recipe seems close to that. Thanks for your help!
Mine turned out very runny, and very bitter. I added chia seeds and coconut sugar, and it’s palatable. Maybe blended too much? I could have poured a glass and drank it!!
Hi Mayura, I’m sorry to hear that your pudding didn’t turn out the way you hoped! Next time, you could try using a firmer tofu for the texture and a touch more maple syrup to make it a little bit sweeter. You could also cut the amount of espresso in half to reduce the bitterness you noted. I hope you try again!
Mine turned out super bitter and tasting more like coffee pudding yet I put less than the recipe called for. The bitterness of both cacao and coffee are too much. I’m sure I’ll love the recipe if I omit the instant coffee however.
Hi Emi, I’m sorry to hear that your pudding didn’t turn out like you had hoped. It is a very dark chocolate flavor, but you’re right, you could omit the instant coffee to reduce the sharpness of the flavor next time!
Tried this and had to make a lot of adjustments to make it work. Needed way more liquid and had to move it from the blender to a bowl with an egg beater – did not work in a blender. Upped the syrup and added soy milk to get the liquid content as needed. The tofu does make a great base for pudding and I’ll try this with coconut milk and maybe a fruit flavour next time.
Hi Rachel, thank you for your feedback on this recipe. I love the idea of using coconut milk and fruit next time. Enjoy!
This recipe came out like a smoothie. There was nothing remotely pudding-like about it even after setting it in the fridge overnight. I had to add an 8-ounce container of Cool Whip to get it close to pudding consistency. I give the recipe 3 stars because it was tasty, and I thank those reviewers who noted the addition of cinnamon as a flavor enhancer.
There are, IMO, a couple of ingredients that need more detail. Silken tofu refers to Japanese tofu, but there are two types—soft and firm—though both are softer than even soft Chinese tofu. Firm silken tofu would be better than soft silken tofu, especially when using liquid sweetener. One could also use soft Chinese tofu (with a Jello-like texture) and add a bit of soy milk if needed. The other ingredient is instant coffee. Most recipes dissolve instant coffee in water before adding it to a recipe, but in a comment the author says using brewed coffee is also fine. ???
Hi Mary, thank you for your feedback! We are always looking for ways to improve recipes and appreciate you taking the time to provide your notes. We will be retesting this recipe and making the necessary adjustments needed in order to make it resemble a true, chocolate pudding. Stay tuned!
I made this, only I left out the instant coffee. Your recipie say to blend on HIGH until the ingredients are combined and the texture resembles a smooth, creamy pudding…but I blended it for nearly 3 minutes and it never thickened up. it was very liquidity.
Can you tell me about how long I should blend to get a thicker consistency.
Hi Shawna, thank you for your feedback. We have gotten several comments about the consistency of the pudding and will be re-testing the recipe to make the necessary adjustments needed in order to yield a true pudding experience. Stay tuned!
Would cocoa powder also work if I don’t have cacao? This looks so good, I want to make it!
Hi Lori, absolutely! I hope you enjoy it.