Chocolate Raspberry Tofu Pie

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

Your rating: None Average: 4.2 (81 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

14 Reviews for Chocolate Raspberry Tofu Pie

Simply delicious

This dessert is really, really good and so easy. I skipped the confectioner's sugar as well as the maple syrup. The chocolate and raspberry flavors are bursting through.


Just put in the 'fridge, but had to give it a taste. Silky, almost mousse-like. Followed recipe to a t except had to use a chocolate crust because the store was out of regular graham cracker.

Anxiously awaiting the chillin' so I can be thrillin'. Wow, that was bad!

Easy peasy
Super yummy -- but, leave out the sugar!

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.

Easy & tasty
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!

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


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