This pie is GREAT! Two things: no need to add the 1/2C confectioner's sugar, it plenty sweet without it. Also: no need to thaw the berries, just throw the frozen ones into blender. Bonus: No one could guess this was made with tofu -- everyone LOVED it, and most ate a second piece.
Chocolate Raspberry Tofu Pie
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.
12 Reviews for Chocolate Raspberry Tofu Pie
I'm an omnivore and my husband is a vegan. We both loved this one. It beat out any other vegan pie either of us has had. Just enough raspberry and plenty of chocolate flavor. Will make this for more family. Thank you!
Fabulous! The flavor is outstanding! I decorated mine with fresh raspberries on top and drizzled with melted dark chocolate. I wasn't able to find "shelf stable tofu" and honestly the idea of it grossed me out. So I opted for regular refrigerated tofu and after assembling it, I baked it at 350 for 25 min, and chilled it for 8 hours. And it was fantastic!
Another piece of advice is to make sure you blend all the ingredients really well, keep the food processor going longer than you think you need too, just to get the consistency just right. Mine still had raspberry seeds running through it, but I didn't really care. Also, I would suggest making it the night before you serve it, so the flavor really sets in. Overall I"m extremely impressed! Yay for Tofu!!!!
I used bittersweet (60%) chips, added 1 teaspoon of almond extract, and divided between dessert dishes because we had a guest who has a gluten allergy. I also added a dollop of whipped cream and fresh raspberries on top.
This recipe took only 15 minutes to come together, and is absolutely delicious--nobody can believe that it contains tofu!
Speaking of which, I was able to find the shelf-stable package of firm tofu the first couple of times I made it, but this last time I could only find a regular (plastic container) package of organic (no firmness given) silken tofu from the refrigerated section. No problem, I didn't notice a difference.
Note: if using fresh raspberries, 1 cup equals 3-1/2 ounces.
This pie was so simple to make. The flavor was incredible.....very chocolaty! I served it for dessert last night and nobody could believe it was made from tofu. I added a teaspoon on instant espresso to enhance the chocolate flavor.