Protein Pudding

Ingredients

• 340 g (12 oz)soft tofu
• 1 tbspcocoa powder or chocolate protein powder
• 113–170 g (4–6 oz)chocolate chips or broken-up chocolate
• 1/8 tspsalt
• 2–3 tbspsweetener of choice
• Optional: 120 g (1/2 cup)peanut butter
• Optional: 1/4 tspinstant coffee

Instructions

1. 1

   Melt the chocolate

   For a sugar-free pudding, choose sugar-free chocolate chips. Melt the chocolate carefully on the stovetop or in the microwave.

2. 2

   Prepare the tofu

   Drain the tofu and allow it to come to room temperature.

3. 3

   Blend until smooth

   Put the melted chocolate, tofu, cocoa powder or chocolate protein powder, salt, sweetener and any optional ingredients in a blender or food processor. Blend until smooth.

4. 4

   Chill the pudding

   Pour the mixture into ramekins and refrigerate until firm. Store any leftovers in the refrigerator for up to five days.

What is protein pudding?

Protein pudding is a thick, spoonable dessert made here by blending tofu with chocolate and sweetener. This American-style version takes a shortcut around the stovetop custard method: the tofu provides the creamy base, while melted chocolate helps the pudding set as it chills.

Soft tofu has a mild flavour that blends readily with chocolate. The result is a silky dessert, with the exact sweetness and richness depending on your chocolate and any optional additions.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 0g protein, 0g carbs, 0g fat.

The tofu contributes protein, while the chocolate and any optional peanut butter provide much of the fat and energy; the sweetener and chocolate contribute carbohydrates. Serve a ramekin alongside fruit, or after a meal with vegetables and a protein-rich main, to make a more balanced plate.

Choosing the chocolate

Chocolate: Use chips or broken-up chocolate and melt them gently before blending. The recipe allows 4–6 oz (113–170 g), so the larger amount makes a richer, more chocolate-forward pudding.

Cocoa or protein powder: Choose either cocoa powder or chocolate protein powder, as specified in the recipe. If you use sugar-free chocolate chips, the pudding can be made without added sugar from the chocolate.

Getting a smooth blend

Drain the tofu first and let it reach room temperature, which helps it blend evenly with the melted chocolate. Scrape down the blender or food processor if needed, then continue blending until no tofu pieces remain.

Melted chocolate can thicken as it cools, so have the tofu and other ingredients ready before you start blending. Work carefully with the hot chocolate, especially when using a microwave.

Setting and texture

The mixture is ready to chill once it looks smooth and creamy. Refrigerate the filled ramekins until firm; the recipe does not specify an exact chilling time, so check the texture before serving.

For a softer pudding, serve it once it is chilled to your liking. For a firmer texture, leave it in the refrigerator longer.

Optional additions

Peanut butter: Add the optional 1/2 cup (120 g) for a nutty flavour and a richer pudding. Blend it with the other ingredients until fully incorporated.

Instant coffee: The optional 1/4 tsp adds a coffee note alongside the chocolate. Keep it out if you prefer a straightforward chocolate flavour.

Serving the pudding

Divide the mixture among three ramekins and serve chilled. A small spoonful of peanut butter or a little cocoa powder on top can complement the chocolate, though neither is needed for the recipe.

The pudding is rich enough to serve as a small dessert after a meal. Fresh fruit on the side adds a bright contrast.

Recipe notes & tips

• Drain the tofu well so excess liquid does not loosen the pudding.
• Let the tofu come to room temperature before blending for a more even texture.
• Melt the chocolate gently and stop to stir it as needed.
• Blend until completely smooth before dividing the mixture into ramekins.
• Taste your chosen chocolate before deciding how much sweetener to add within the stated range.

Variations

• Peanut butter: Blend in the optional 1/2 cup for a chocolate-and-peanut flavour.
• Coffee note: Add the optional 1/4 tsp instant coffee to complement the chocolate.
• Sugar-free: Choose sugar-free chocolate chips as suggested in the method.
• Extra chocolate: Use the upper amount of chocolate for a more intense, richer pudding.

Common mistakes to avoid

• Skipping the drain: Excess tofu liquid can make the pudding too loose; drain it before blending.
• Using cold tofu: It may be harder to blend evenly with the chocolate; let it reach room temperature first.
• Overheating the chocolate: It can scorch; melt it carefully on the stovetop or in the microwave.
• Stopping too soon: Visible tofu pieces make the texture less silky; keep blending until smooth.
• Serving before chilling: The pudding may not be firm yet; refrigerate it until it sets to your liking.

How to store

Keep leftover pudding covered in the refrigerator for up to five days. Serve it chilled; the recipe does not give instructions for freezing or reheating.

Frequently asked questions