Chocolate WHAT pie?!!
Chocolate tofu pie. You heard right! The surprised looks I get (after their first delicious bite) when I reveal the ‘mystery’ ingredient is almost the best part. It was surprising to me too how much I love it. It’s my absolute favorite chocolate pie recipe. Easy to make and good for you? Double yes! I’ll pass on the ‘death-by- chocolate’ pie recipes that call for cream, eggs, and other fat-laden ingredients when you can make tofu taste this good. It’s smooth, chocolate-y, velvety richness in every bite! This recipe is very forgiving and over the years I’ve made substitutions with various chocolates, milks, sweeteners, and additions of spices and liquors! When I’m in a hurry I use a pre-made chocolate crumb crust. Try it—you too will have a new favorite way to get your soy protein! (Did I mention it’s excellent left-over for breakfast?!)
Chocolate Tofu Pie
Adaptions & notes:
~results are even creamier using a high-powered blender
~use 2 tsp. vanilla extract
~add 2 Tbs. coffee liqueur
~agave nectar works well, so does Lyle’s golden syrup
~recipe doubles nicely
~use higher quality dark/bittersweet chocolate, although semi-sweet is fine too
~soft tofu sets up quicker and a bit firmer than silken
Thanks to Vegetariana by Nava Atlas
