Try this recipe if you don't like tofu. Really. The uproar, grimaces, groans that were heard when I announced the dessert were quickly replaced by..."Um. I like it. Can I have some more?" I lost count, but I think most people had at least 3 servings.
A more common version of tofu "pudding" involves melting a measure of chocolate chips equal in weight to your tofu, mixing together in a blender, and letting set up in the fridge. I've done that with extra-firm tofu, plus a little peanut butter, to great results. (It was firm, like cheesecake, although a little grainy.)
This turned out more like a mild yogurt- not too sweet, but addicting and light. Try it, you'll like it! We used the last of a raspberry compote from the last of Mom's frozen raspberries, but thought that peach, banana, or strawberry would all be good ones to try next. I'm not sure if it was the citric acid in the raspberries, or the extra liquids I added, but this never set up into pudding- it was definitely yogurt consistency. (It was also pretty good with mint-chocolate sauce drizzled on top. Yum.)
Tofu Fruit Whip
3 14-ounce boxes of silken tofu
3/4 cup mashed raspberries
1/4 cup honey
1/4 cup soy milk (add if this won't blend)
Blend all together in a blender until smooth- decant into a bowl and refrigerate.