Mexican chocolate tofu pudding from The Minimalist at The New York Times by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • macfadden on February 17, 2017

    Unless you abstain from eating some element of regular pudding, I don't recommend this recipe. I tried it right out of the blender and thought it was disgusting. The taste of tofu (which in other contexts I don't object to at all) was very strong. After letting it chill for 30 minutes as the recipe indicates, though, I tried it again and found it had grown on me a little. It still wasn't very good and smelled a bit of tofu, but at least it was passable. I'm still surprised by all the 5 star ratings on the NYT website.

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