Monkey Pudding - Great Way to Try Tofu

Tofu has always been strange to me. I would even say it scared me. I had no idea what to do with it and thought it looked mushy and gross and could never substitute for anything I liked. Then, when we wanted to make this change, I wanted to at least learn about it. We watched a few movies, including "Tofu 123: Taking the Mystery Out of the Big White Blob" (Featuring Maribeth Abrams with Special Guest, Olympic Athlete - Carl Lewis). That really helped me put my fears aside and try it. In this process we have learned a lot. 

Seth and I don't like flan, and we think that tofu as a meat substitute is the texture of flan. It does soak up the flavor of what you're making, but the pressing, marinating, baking and then adding in the tofu to what you're making is not worth the effort to us. I've also learned that tofu has no business being in a falafel ball. We tried that recipe from the Peas and Thank You cookbook. The Tzaziki sauce for that recipe, made with tofu, was excellent! So I would recommend that, but not the falafel. We froze the tofu and crumbled it into our chili. We thought it was very spongey. 

So, in our tofu explorations to date, we have found that we really like the silken variety as a sauce, dressing or pudding. You can find organic silken tofu in any health food store, and most grocery stores, usually in the organic refrigerated produce section. If you are nervous about tofu like I was, this pudding, in my opinion, is the best, easiest and tastiest way to try it! Enjoy!

Monkey Pudding
Serves 4-8 (depending on how much self control you exercize)

Ingredients:

·2/3 c. dark chocolate chips (with no milk-fat)
11/4-1/2 c. almond or soy milk 

·1/2 c. natural peanut butter (or any nut butter - just look at the ingredients and make sure there is no added sugar, oil or salt)

·1 16 oz. package organic SILKEN Tofu

·1^1/2 tsp. pure vanilla extract
·Pure maple syrup or agave to sweeten to taste
·Ripe Bananas (or another favorite fruit)
·unsweetened coconut
OR

·1 c. dark chocolate chips (with no milk-fat)
11/2-1 c. almond or soy milk

·2/3 c. natural peanut butter (or any nut butter - just look at the ingredients and make sure there is no added sugar, oil or salt)

·2 12.3 oz. packages organic SILKEN Tofu

·2 tsp. pure vanilla extract
·Pure maple syrup or agave to sweeten to taste
·Ripe Bananas (or another favorite fruit)
·unsweetened coconut

Instructions:
-Melt chocolate chips with almond milk in the microwave 20 seconds at a time, stir, and do 20 more seconds if needed.

1. Combine all ingredients in a food processor or high quality blender

2. Blend until smooth and combined (scraping down the sides occasionally)

3. Refrigerate for at least 1 hour

4. Serve layered with ripe banana slices and sprinkled with coconut

Tip:

Layer your favorite pie crust (try Arrowhead Mills Graham Cracker Crust found at any health food store) with bananas and spread pudding over the top and sprinkle with coconut to make Monkey Pie. Your little monkeys will love it!