Dairy and egg free! We don't make these every Christmas, but since we had a package of soft tofu and it is my tofu-eating brother-in-law's birthday, Crayons and I made a batch in his honour.
Tofu Fudge Chews
from Tofu Cookery, by Louise Hagler
Blend in a blender (or food processor, or use a blender stick) until smooth:
1/2 lb. tofu (or a 300 g package)
1/2 cup oil
Pour into a medium mixing bowl, and add:
1 1/2 cups sugar
1/2 cup cocoa powder
1 tbsp. vanilla (optional; we add it)
1 tbsp. water, milk or soymilk if needed (it wasn't needed)
Stir well. Mix separately (or just dump in):
3 cups unbleached white flour
1 tsp. baking soda
1 tsp. salt
Add to wet ingredients, mix well. The dough should be fairly stiff, although you may still find it sticks to your hands a bit while you're making the balls.
Roll into 1 1/2 inch balls (average cookie size). Put some more white sugar into a cereal bowl and roll the balls in the sugar. (We only roll about half the balls and leave the rest plain for those that object to crunching through sugar.)
Place on a lightly oiled cookie sheet about an inch apart. They will puff up and then spread somewhat, but they won't come out flat unless you squish them.
Bake for 12-15 minutes at 350 degrees. Cool on a wire rack.