Dim Sum Sunday - Sweet Little Things

There's not much in the culinary world that doesn't tickle my sweet tooth. So it was a surprise to read Mark Bittman's latest concoction in the NY Times food section, Mexican Chocolate Tofu Pudding. Yes Tofu.

A totally milk free dish (ok, I did layer it with whip cream but you don't have to) that's creamy and richer than you would ever expect. A heavenly shot of protein. A simple dessert that requires a blender and a microwave. Your guests will never guess it's tofu. I have to agree with Mark though, use the best quality chocolate you can buy and use the tofu that comes in the little square envelopes and you won't regret the results.For me that recipe was a jumping off point for some more extreme deviations. I was looking for a recipe to try with mamey, a fruit that 's sometimes available in my area. Cut it open and the smell will remind you of the flesh of pumpkins. Blindfold you and taste it, you would probably say you were eating a sweet potato. I gave it and some red beets the tofu pudding treatment.Let your wild side free. Red and golden beets with cardamom, sweet potato with balsamic vinegar. I think any sort of fruit would work well with this recipe But by all means try the chocolate first. You will look at tofu in a whole new luscious light.