Chocolate Tofu Pudding

1. 1

   Heat chocolate and oil in top of double boiler set over barely simmering water.

2. 2

   Whisk until smooth.

3. 3

   Remove pan from water, and let cool 20 to 30 minutes.

4. 4

   Meanwhile, cut tofu into thick slabs, and place on triple layer of paper towels.

5. 5

   Press firmly on tofu to squeeze out as much water as possible; change paper towels if necessary.

6. 6

   Put maple syrup, soymilk, lemon juice, vanilla extract and tahini into food processor.

7. 7

   Crumble tofu into mixture, and puree until smooth, scraping down sides with spatula as necessary.

8. 8

   Add melted chocolate, and process until well blended.

9. 9

   Transfer pudding into 6 custard cups or small bowls.

10. 10

    Cover each with plastic wrap, and refrigerate 2 to 3 hours, or until softly set.

11. 11

    To serve, top with berries.

No additional tips available.