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.

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11 Reviews for Chocolate Raspberry Tofu Pie

01/10/2013

Patricia_374

Recommends this recipe

Fabulous vegan dessert

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!

Pros: Great not only for vegans - smooth, rich yet lighter than you'd think

Comments

11/22/2012

Anonymous

Completely impressed

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!!!!

Comments

07/24/2012

Anonymous

Recommends this recipe

A new must-make for summer!

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.

Pros: quick to make, delicious, no cooking necessary

Comments

07/09/2012

Anonymous

Recommends this recipe

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.

Pros: easy to make in minutes

Comments

07/08/2012

Anonymous

Recommends this recipe

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.

Pros: wonderful

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