Chocolate Tofu Pudding (Vegan)
•One 12-oz pack-age shelf-stable firm silken
•cup carob chips or chocolate chips, melted
• cup powder sugar
•2 tsp vanilla
•2 tsp lemon zest or orange zest
•Pinch of salt
1.In a blender, mix all ingredients until creamy. If the mixture is too thick, drizzle a few drops of oil.
2.Divide into 4 small bowls (about ¼ cup each) and chill in the refrigerator for an hour or two.
3.This is a vegan friendly desert.
By Madhavi Devi Dasi