I love chocolate pudding. Add an Earl Gray tea component, some melted chocolate and maple syrup for sweetener and you've got yourself a dessert! Look for silken tofu (the really silky, extra soft kind) at an Asian market for the best quality (I got mine at Uwajimaya). It doesn't need much time in the fridge to set up, a few hours tops. And it's vegan!
1/2 c. boiling water
1 T. loose Earl Gray tea (or use a tea bag)
12-oz. silken tofu, drained
1 tsp. vanilla extract
3.5 oz. Trader Joe's Dark Chocolate bar, broken into pieces (+ extra for garnish if desired)
1/4 c. maple syrup
Red Ridge Farms Vermont Maple Sea Salt (or other flaky sea salt)
Add the boiling water to a cup and steep the tea for 30 minutes to get a nice strong taste. Use a tea ball to make straining easier, or use a tea bag.
Wrap the tofu in a clean towel and press it to get rid of as much moisture as possible. Transfer to a food processor. Add the steeped tea and vanilla and process until smooth.
Put the chocolate pieces and maple syrup in a heatproof bowl over simmering water and let it melt, whisking until smooth. Add to the food processor with the tofu/tea mixture. Process on high until silky smooth.
Transfer the pudding to 4 ramekins, bowls, or festive dessert glasses and refrigerate for a few hours to set up to a thicker pudding consistency. To serve, sprinkle with the salt. Add some grated chocolate if you like – use a vegetable peeler to shave off some nice curly pieces.
– based on a recipe by Anna Jones