Meanwhile, cut tofu into thick slabs, and place on triple layer of paper towels. Press firmly on tofu to squeeze out as much water as possible; change paper towels if necessary.
Put maple syrup, soymilk, lemon juice, vanilla extract and tahini into food processor. Crumble tofu into mixture, and purÃ©e until smooth, scraping down sides with spatula as necessary. Add melted chocolate, and process until well blended.
Transfer pudding into 6 custard cups or small bowls. Cover each with plastic wrap, and refrigerate 2 to 3 hours, or until softly set. To serve, top with berries.
BLUEBERRY BREAKFAST RICE PUDDING
1/4 cup sugar
2 cups milk (plant or animal)
1/4 teaspoon salt
3/4 cup eggs or egg substitute
2 teaspoons lemon zest (i leave this out)
1-1/2 cups brown rice -- cooked
2 cups blueberries (frozen is fine)
at 8:05 AM on Jul. 3, 2009