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20 minute dinner recipes

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Chocolate Raspberry Tofu Pie


From EatingWell:  EatingWell Fast & Flavorful Meatless Meals (2011), July/August 2012

This chocolate raspberry pie gets an amazing smooth, rich, creamy texture from pureed tofu. But no need to tell that tofu’s the secret ingredient—we’re sure no one will guess.

10 servings | Active Time: 15 minutes | Total Time: 2 1/4 hours (including 2 hours chilling time)



  1. Put chocolate chips in a medium microwavable bowl. Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted.
  2. Place tofu in a food processor or blender and process until smooth. Add the melted chocolate, maple syrup and vanilla. Process again until smooth. Add raspberries and confectioners’ sugar and process until very smooth; scraping down the sides as necessary. Spread the mixture into the crust. Refrigerate until firm, at least 2 hours. Garnish with fresh raspberries, if desired.


Per serving : 310 Calories; 15 g Fat; 6 g Sat; 6 g Mono; 0 mg Cholesterol; 43 g Carbohydrates; 5 g Protein; 3 g Fiber; 153 mg Sodium; 210 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 carbohydrate (other), 2 fat

Tips & Notes