Vegan Chocolate pudding

1For the Tofu, I like to use firm or extra firm because it makes for a thicker finished product...I prefer Mori Nu brand but you may use whatever is available.
Take a paper towel and line a strainer in your sink (just one or two paper towels) and empty box of tofu into the strainer to drain excess water/liquid. Sometimes tofu will crumble some and the paper towels just help keep from losing it through the strainer. Meanwhile, get out your blender....

2Add the tofu to the blender and all other ingredients. No particular order is needed. If you want straight chocolate pudding without mocha flavoring? No problem...just leave out the instant coffee.
Mix on high until it comes together and looks like a very thick chocolate milk shake.

3TASTE!!! This is where you can tailor the pudding to your own tastes on level of sweetness or intensity of chocolate flavor. You can add slightly more sugar, a touch more cocoa...you decide.
Pour into covered container and refrigerate at least one hour. You may eat it straight out of the blender to fix the choco-craving but it will blend flavors and be a better consistency if you refrigerate a while.

4Serve with fresh raspberries, vegan vanilla wafer cookies, sprinkled vegan chocolate chips OR the house favorite, sliced banana AND vegan chocolate chips.
It will NOT look like the store bought stuff we all grew up on, the depth of flavor & richness will be better!