While we seem to be on the subject of soy I should throw in the Silken Tofu Chocolate Pie. I am not sure where it fits into the world of soy, but it is good none the less. Seriously, it is really much better than it sounds and I don’t think anyone would guess it contained tofu upon eating it. In fact I usually don’t tell people it is made with tofu until after they try it (well except for a “it contains soy” advisory in case they have allergies), because it seems some people harbor unreasonable anti-tofu sentiments.
This recipe I adapted from Alton Brown’s Moo-Less Chocolate Pie, with a few changes for taste and convenience. It is kind of a fall back desert for me. I often make it when I need a desert for an event, but I am short on time or ambition. It also helps that the main ingredients like chocolate chips and those little boxes of Mori-Nu silken tofu can survive on the pantry shelf for quite a while. And beyond being really tasty, really easy, and the ingredients being really convenient, as a sort of semi-serious, yet recreational cyclist I consider this to be a great post ride snack. With all that soy protein and all it must be good for refueling and repairing muscles or something. Though I have done no scientific analysis or for that matter added up the calories/protein/fat content, so don’t quote me on it.
- 1 bag (about 12 oz.) chocolate chips, semisweet or dark
- 1/3 c. port or brandy
- 1 t. vanilla extract
- 1 block of Mori-Nu silken tofu (12 oz.) *
- 1-2 T. of honey
- 1 prepared graham cracker pie crust
- In a double boiler combine the chocolate chips and port. Stir the mixture while melting the chocolate. When fully melted and combined remove from the heat and stir in the vanilla extract.
- In the jar of a blender put in the tofu and honey, pour in the melted chocolate mixture. Blend until fully incorporated and smooth.
- Pour into a prepared graham cracker crust, cover with cling film, and refrigerate for 2 hours.
*Note: For a softer consistency of pie filling use 16 oz. of tofu.