Fast Fridays: Mexican Chocolate Tofu Pudding

I am one of those people who grew up with tofu. Lots of tofu. Drier tofu and silken tofu. Tofu in soup and tofu in desserts.

I’m often blown away by how limited the American view of tofu is considering what a versatile ingredient it is, both on its own, and as a base for other flavors. So today’s Fast Friday post is simply this: Tofu makes for some seriously good Mexican chocolate pudding. Check out Mark Bittman’s recipe and try it for yourself.

Update: The original photo for this post has been lost, so this is a newer substitute.