Over in the "what for dinner" thread we talked about tofu pudding.  I make it and love it.  But I'm wondering if anyone has made it and frozen it?  Does freezing and thawing make it taste/feel weird?

Thanks,
Ginger

Because I would like to try it.  I'm not opposed to trying it.  I just thought I would ask in case someone said "yuck, don't do it". 

Thanks Sassy.  I'll probably try it this weekend too.  So we can both report. 

What recipe do you use?  One with melted chocolate or cocoa powder?  I've done both and I like the cocoa powder best.  It seemed to mix better.  What do you use for sweetner?  I usually use splenda but might try something natural. 

Yes, I strain my tofu.  I don't press it, just dump the water off. 

Okay....I tried freezing the tofu whip (and I press my tofu because it makes the pudding more like a mousse) and it was okay...but not fantastic....it became a bit icy, not nearly as creamy as it is just in the fridge.

I even went all out and bought some dark chocolate to use in place of the carob chips.....

I won't be freezing it again unless I was making popsicles for the kids...that would probably work better.

Okay Ginger I made the tofu whip with frozen cherries instead and it turned out fantastic!

A few minor modifications were necessary though:

The Silken tofu needed to be drained and pressed well! Cherries I thawed, strained and set the juice aside.

Then I first whipped the cherries in the food processor followed by the tofu. I then added a tiny pinch of sea salt and a teaspoon of maple syrup.

We like our whip very thick at our house, if you wanted it thinner you could then add more of the cherry juice...I drank mine it was good! 

We'll see what the family thinks tonight!

    Sick  well, except for the chocolate and cocoa part... 

Sassy,  Glad the pudding was a hit.