Creamy Chocolate-Orange Pudding

Serves 3-4

Kitchen equipment

  • Blender
  • Measuring spoons, measuring cup
  • Fine grater
  • Juicer


  • 12 oz (340 grams) firm or extra-firm silken tofu (buy it in a box on the regular grocery shelves, not from the refrigerated section)
  • ½ cup white sugar
  • ¼ cup cocoa
  • 2 Tbs freshly-squeezed orange juice
  • Finely-grated rind from one orange
  • 1 Tbs vegetable oil
  • ½ tsp vanilla
  • Pinch of salt


1. Combine all ingredients in a blender or food processor until smooth and creamy.

2. Pour or spoon into individual serving dishes, chill and serve.

Variations: Omit the orange juice and orange rind for plain chocolate pudding. Or dissolve 1½ tsp instant coffee in 1 Tbs hot water, and add to the basic chocolate pudding to make mocha pudding.

Adapted from Louise Hagler’s Tofu Cookery (1991)


Garnished with toasted coconut and finely-grated lime zest

IMG_4392cropped copy


3 thoughts on “Creamy Chocolate-Orange Pudding

  1. Pingback: Bedford Supper Club, Autumn Edition |

  2. Pingback: Lunch Club #1/2015 |

  3. Pingback: Lunch Club #2, 2016 | Club Inclusion Cooks

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