Tofu seems to be gaining a little bit more respect from the masses than it used to garner. Nevertheless, I think it’s safe to say that it’s still considered to be bland and unappealing by most.
One of the beautiful things about tofu is that it easily takes on the flavour of other ingredients. It’s truly a bona-fide culinary chameleon. After a conversation about protein with a couple of friends several weeks back (you know– a usual Saturday night topic of discussion!), I went looking for a hummus recipe that incorporates silken tofu. I thought this might lend a nice creamy texture to hummus while adding protein of a higher biological value.
The recipe I found was titled “The Most Awesome Hummus Ever.” While tasty, I still think “my” spicy roasted red pepper hummus is the most awesome. Ever. No question about it.
Tofu and Chickpea Hummus
The tofu-hummus was a milder, creamier version of traditional hummus. Initially, I wasn’t sure if I was a fan– the chickpea flavour wasn’t nearly as potent as I’m used to– but over time I really came to enjoy its subtleness. This hummus is also a lot creamier than usual (thanks to the tofu), making it ideal for dipping. Like a fine wine, this hummus gets better with age. Wait at least one hour to taste this hummus, particularly if you’re weary of tofu in the first place. The tofu flavour is just barely noticeable at first but vanishes with time.
With the extra tofu, I decided to make silken chocolate pudding. A true testament to the chameleon nature of tofu: the same ingredient was used in both a garlicky hummus and a rich chocolately dessert! Believe it or not, the tofu was virtually undetectable in the pudding (again, providing you allow the pudding to sit for at least one hour). If you can’t resist the temptation to lick the bowl/spatula/any other surface that comes in contact with the chocolate pudding… be warned: you will taste the tofu, and you’ll probably be turned off of the entire dessert. However, if you’re patient the result is an incredibly rich, chocolately mousse-like pudding… that also happens to be high in protein for a dessert. It’s particularly amazing topped with sliced bananas. Yum!
Silken Chocolate Pudding
Chickpea and Tofu Hummus (from Circle B Kitchen)
1 can (19 oz) chickpeas, drained and rinsed
1 clove garlic, minced
¾ cup silken/soft tofu (approx a third of a package)
3 tablespoons fresh lemon juice
1 ½ tablespoons tahini
1 tablespoon extra virgin olive oil
1 ½ teaspoons ground cumin
2 tablespoons chopped fresh parsley (optional)
1 teaspoon salt
1/2 teaspoon black pepper
Blend ingredients in food processor until very smooth. Transfer to a serving bowl and cover. Let sit at room temperature for an hour before serving. Garnish with fresh parsley if desired.
Makes approximately 2.5 cups. Per 1/3 cup serving: 110 kcal, 5 g fat, 5 g protein, 2.5 g fibre, 175 mg sodium.
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Silken Chocolate Pudding
(from Moosewood Restaurant’s Cooking for Health cookbook)
This is the scaled down version of the recipe, which will allow you to use up all of the tofu leftover from the hummus.
2/3rds of a 16oz package of silken tofu
2 tablespoons icing sugar
5 ounces semisweet chocolate (I’ve used as little as 3 ounces and it still tastes sufficiently chocolately)
4 tablespoons water (or milk)
2 tablespoons cocoa powder
1 teaspoon pure vanilla extract
- In a food processor, whirl the tofu and icing sugar until well blended. In the microwave, warm the chocolate, water/milk, cocoa, and vanilla until the chocolate melts. Stir until thoroughly mixed. Be careful not to burn the chocolate.
- Pour the chocolate sauce into the food processor with the tofu mixture. Whirl again until smooth and silky.
- Spoon into 4 serving cups and chill for at least one hour. Tastes best if left to sit overnight.
Per 1/3 cup serving (of 4): 245 calories, 14 g fat, 6 g protein, 3 g fibre, 9 mg sodium.
More Spinach, Please 