Sunday, November 11, 2007

Do the Math (Tofu Pie Revisited)

I've had this craving for Tofu Chocolate Pie, but I never seemed to have all the right ingredients around at once. I bought a jar of fruit spread a long time ago, but we ended up eating it on toast. Then we didn't have chocolate. Then we didn't have any occasion for quite awhile that demanded a whole chocolate pie (and if you've tried this recipe, you know it's rich and you just can't eat a big piece at once). (Okay, yes, I know we did demolish a whole Halloween Trifle a couple of weeks ago. It's not like we haven't had dessert lately.)

Yesterday I bought some tofu. We had some preserves that would work, some chocolate, and even some graham crumbs for the crust. Still not enough people around to do justice to a whole pie. Then my "Duh" lightbulb went on. Cut it in half, stupid.

No, not the pie. The recipe.

This is what I did:

Made a graham-crumb crust in an 8-inch square pan. I usually use 1 1/2 cups of crumbs for my large 9-inch pie pan; I decided to use two-thirds the normal amount since we like crumb crust. So: 1 cup crumbs, 2 tbsp. sugar, 1/4 cup oil, bake about 10 minutes at 350 degrees.

Melted 4 squares of unsweetened chocolate in the microwave.

Drained 1 300-gram package of soft tofu.

Combined in the food processor: the tofu, the melted chocolate, 1/2 tsp. vanilla, 1/2 cup liquid honey, 1/2 cup mixed fruit preserves. Blended it until it was very smooth.

Smoothed the mixture over the crumb crust and put it in the fridge.

And we're going to have it topped with a few raspberries, for fancy. But you could put whipped cream or tofu topping on top if you wanted.

OK, so I'm slow. But eventually these things do figure themselves out.

1 comment:

s.j.simon said...

lol. did you know that chocolate was banned in switzerland for many years. read this

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