Chocolate Raspberry Tofu Pie

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

Your rating: None Average: 4.2 (77 votes)

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.

Chocolate Raspberry Tofu Pie

13 Reviews for Chocolate Raspberry Tofu Pie

What a pie!

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.

easy to make in minutes
Chocolate Raspberry Tofu Pie

I loved this pie. So did my family.
I made my own graham cracker crust (which included chopped walnuts.) Next time I'd add a few more raspberries to the tofu.

Comments (1)

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Anonymous wrote 2 years 13 weeks ago

Blech! The flavor was bitter

Blech! The flavor was bitter and too strong. The photo was so enticing, yet the result proved...well.....blech was all I could come up with.

This was amazing....super chocolatey and the raspberry addition made it even better.

Very smooth and creamy. I've sent the recipe to many friends because they couldn't imagine a tofu dessert either. I wouldn't have made it if the recipe didn't have the picture.

We loved the texture. I can't believe it's made with tofu.....certainly not my first choice of ingr
Super fast and easy!

Made this yesterday and, although my husband was not thrilled about the idea of a tofu pie at first, even he admitted that it was really good! Very creamy consistency and you can really taste the raspberry. Next time I would make my own crust, but overall this gets two thumbs up!

Fast, easy
Comments (1)

No comments

CHERYL_126 wrote 2 years 42 weeks ago

Made recipe exactly as

Made recipe exactly as written. Fantastic vegan pie that is quick
and simple to prepare.

Excellent dessert!

This was delicious and SO easy to make! I didn't have any raspberries, so I just omitted. Instead, I spread a thin layer of black raspberry jelly (no seeds) on the top of the chilled pie, and the taste was out of this world.


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