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You’ve probably had chocolate pudding before, but not this one. If I have anything to say about it, this is hands down, the best chocolate pudding that I ever tasted. Plus, believe it or not, it’s good for you too!
Like all the recipes that I share on Brave The Waves, it’s gotta have three prerequisites – otherwise, I will not write about it because it’s just not worth it.
It’s gotta be:
2. Delicious. Yummy. Mouth-watering happiness. I admit now, that this one may not have met this particular criterion. Oh well, two out of three ain’t bad.
3. Nutritious. I strive to choose foods that give me the biggest bang for my buck. My family has loads of stuff on their plate (no pun intended, but what the heck) so I better provide them with the best nutrient-dense stuff to put on their plates.
The best chocolate pudding has a secret ingredient! It is.. wait for it…
Tofu.
Get that negative vibe off of your face. Hear me out. There is so much controversy about tofu. Is it good for you? Can I taste it? Does it cause cancer?
The only person qualified to answer this question is my friend Shauna Lindzon R.D. Not only is she a Registered Dietitian, but Since 2013, Shauna has been a program leader at Wellspring Cancer Support Network where she is a program developer as well as an educator.
Before Shauna answers these burning questions about tofu, let me just say that you are unable to taste the tofu in this pudding. If you can taste it, you can come over to my house and dump the pudding on my head. How’s that for a guarantee?
Now, let’s get down to business. Here’s what @shaunalin has to say about tofu.
Tofu is a bean curd product that is made from soymilk. It is high in protein, iron and depending on how it is made, may also be high in calcium. It comes in a variety of different textures which makes it versatile to use in stir-frys, baked dishes, and desserts.
You may have heard that tofu causes cancer, but there is no scientific evidence to back this up. In fact whole soybeans may be protective against certain cancers. There are healthy plant chemicals called phytochemicals in tofu. These plant chemicals resemble the chemical structure of human estrogen. People are often worried that if they eat tofu, it will ACT LIKE estrogen in our bodies and in turn cause estrogen driven cancers. Although too much estrogen can lead to cancer, the plant phytochemicals actually can bind into the estrogen receptors before our own estrogen can. This can be protective for us. Long-term studies show that people who eat tofu regularly have a reduced risk of certain cancers.
For sure! It is actually beneficial during the teenage years to consume whole soy foods. This includes tofu, tempeh, soybeans, edamame, etc. The more plant phytochemicals that you consume during your menstruating years, reduces the total amount of estrogen that your body will be exposed to over a lifetime and thereby decreasing the risk of estrogen-driven cancers.
Yes, tofu can benefit that population as well. Once you are post-menopausal, your body can still produce estrogen by your visceral fat (fat inside your body). Therefore it is still beneficial to consume soy products. Also, soy products are a very good source of protein for those looking to include more plant-based proteins in their diet.
If tofu is a large part of your diet, various sources recommend consuming up to 3 servings a day. A serving counts as a cup of soymilk, 1/2 block of tofu, 1 cup shelled edamame etc..
Does that mean I can eat the best chocolate pudding every day?
Heck yeah.
So here it is. The recipe for The best chocolate pudding – ever!
INGREDIENTS:
1 box (300-400 g) plain SILKEN (soft) tofu, room temperature
200 g dark chocolate broken into small pieces
1 cup raspberries, washed and patted dry with a paper towel
1⁄2 cup toasted slivered almonds
Fresh mint leaves for garnish
Melt the chocolate in a double boiler OR in a glass microwave-safe bowl in 30-second intervals
so it doesn’t burn. Make sure you keep whisking it to melt it evenly. It should take around 2
minutes to completely melt.
Add the silken tofu and melted chocolate to a food processor, blender or use a hand blender.
Puree the tofu and chocolate until well incorporated and smooth.
Transfer the pudding to bowls and garnish with raspberries, slivered almonds, and fresh mint
leaves.
Enjoy room temperature or cold and store in fridge for up to a week!