Chocolate and peanut butter. A classic combination. Add tofu and you get a classic, protein rich dessert.
My husband and I go through phases of tracking our calories as well as our micro and macro nutrient intakes. At times it’s to be sure that we are eating broadly enough on our vegan diet to get all of the nutrition we need to stay healthy. At others, it’s to be sure we’re hitting our protein, fat and carbohydrate targets to support our goals in the gym.
Usually this tracking results in few changes to our diet as we do tend to eat a wide variety of foods. But where we usually need to amp things up is in the protein department.
It’s not that our diet is short of protein by any stretch. Tofu, beans, lentils, nuts, grains and yes, fruits and vegetables all contain enough protein to keep vegans from facing an admission to the protein deficiency department at the hospital. Yet bodybuilders or anyone looking to build muscle needs a higher intake of protein than the norm – typically around .75 to 1g of protein per lb of bodyweight.
While it’s easy to get this level protein on a vegan diet, you do have to put some planning into your meals so that you don’t find yourself short of your goal after dinner, or wondering if a bowl of lentils counts as dessert.
That’s where this tofu pudding is a perfect snack. It’s low in carbs and fat, high in protein, and full of flavor.
Now let’s talk about powdered peanut butter, which is one of the ingredients here. If you haven’t tried it yet, please run to your local grocery and find it in the peanut butter section. You’ll thank me later (unless you’re allergic to peanuts, in which case, ignore this advice)!
Powdered peanut butter is simply defatted peanuts. You mix a few tablespoons with water and it turns into low fat peanut butter. Cool eh?
It works well in this recipe, as it helps thicken the tofu, resulting in a rich pudding, exactly like the cacao powder works in the chocolate portion of this dessert.
We like to keep our sugars low, but feel free to add more sugar if needed to suit your taste.
Chocolate Peanut Butter Tofu Pudding
- 16 oz Silken Tofu
- 1 tsp Vanilla Extract
- 1 tbsp Coconut Palm Sugar or sweetener of choice
- 4 tbsp Powdered Peanut Butter
- 2 tbsp Cacao Powder
- 1 dash Salt
- In the bowl of a food processor with the s-type blade, add the silken tofu, sugar, vanilla extract and salt. Blend until just combined.
- Remove half of the tofu mixture to a separate bowl and set aside.
- To the tofu mixture remaining in the food processor, add the powdered peanut butter and blend until smooth, scraping the sides of the bowl once or twice.
- Pour the peanut butter tofu mixture evenly into four small serving bowls. Set aside.
- Pour the remaining tofu mixture back into the food processor bowl and add the cacao powder. Blend until smooth scraping the sides once or twice.
- Pour the chocolate tofu mixture evenly on top of the four bowls containing the peanut butter mixture for a layered effect.
- Chill in the refrigerator for at least one hour.
- Top with peanuts, chocolate chips, cacao nibs, coconut flakes or just eat it as is!