Minty Chocolate Pudding

Crumble the firm silken tofu into a food processor, breaking it into small, uniform pieces.

Add the cane sugar to the food processor and blend until the mixture becomes smooth and creamy, scraping down the sides as needed.

Sift the cocoa powder into the food processor to prevent lumps, then pulse until fully incorporated and the mixture is uniform in color.

Add the vanilla extract, peppermint extract, and a pinch of salt, then blend until the pudding is silky and smooth.

Divide the pudding evenly among four serving cups or bowls.

Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld and the texture to set.