Tofu Chocolate Silk Pie (or mousse)

[indywind]

There are innumerable basically similar versions of this recipe all over the internet, but this one I got from my cousin-in-law, a source of many recipes that make me say "how have I never heard of/tried this before?" My spouse, not a fan of tofu and previously adamant that it doesn't belong in dessert, has come round to requesting this recipe as a birthday treat.

Ingredients:
Filling:
silken firm tofu, 2 packages or ~24 oz
semisweet or extra dark chocolate chips, 1 bag or about 2.5 cups
vanilla extract, 1 tsp
salt, 1 pinch (<1/8 tsp)
honey, 2 tbs (or substitute maple syrup or agave nectar; or omit)
garnishes if you want
Crust:
prepackaged cookies, scant 2 cups or ~12 oz, crumbed, preferably chocolate
(I like Pamela's Simplebites Extreme Chocolate; the cookie part of KinniToos or Glutino chocolate creme-filled sandwich cookies takes a little more work to separate the filling.)
butter, margarine, coconut oil or other solid-at-room-temp oil, 1/2 cup or 1 stick


Or substitute your favorite tart crust recipe, prepared.
Or crust can be omitted and the filling served as mousse.


Tools: blender or food processor or very enthusiastic mixer, 9" pie pan, one or more mixing bowls, collander and clean dishcloth or papertowels, oven for making crust, microwave or stovetop+pot that will support mixing bowl, refrigerator. Time: about 15 minutes to prepare crust, 10 minutes to prep the filling, 2+hours to chill.

To do: Drain the tofu if you haven't already: remove it from the packing liquid and let it sit in a collander (placed over the sink or pan/wide bowl to catch dips) lined with clean dishcloth or paper towels until no more liquid drips out. This can be done in the fridge overnight, or on the counter while you do the next steps. If refrigerated, allow to return to room temperature before using.

Prepare the crust: Preheat the oven to medium (~375F). Crumb the cookies in the mixer or blender, or put them in a sturdy bag and smash with something heavy. (Remove filling first if using sandwich cookies-- some remnants remaining are fine. Do what you want with the excess filling --spoon into mouth?) Melt the butter/oil in the pie pan (pie pan in oven during preheat, or microwave briefly if nonmetal pie pan), add cookie crumbs and mix until thoroughly moistened. Pat the mixture evenly across the bottom and sides of the pie pan. If it's too crumbly to stick together or stay in place, mix in 1-2 tsp water and try again. Bake the crust in the preheated oven ~10 minutes, remove and allow to cool while you prepare the filling. (The crust can also be prepared up to a few days in advance and refrigerated until you're ready to add the filling.)

Make the filling: Clean any lingering cookie crumbs out of the blender or mixer and bowl. Melt the chocolate chips in a double boiler (bowl over pot of barely-simmering water on stovetop, stir slowly until lumps all melt) or in a microwave-safe bowl in the microwave (microwave 10 seconds, stir, repeat until the last lumps can be stirred smooth). Combine the melted chocolate, drained tofu, and the rest of the filling ingredients and blend until smooth. Pour/spread into prepared, cooled crust. Place in refrigerator and chill thoroughly until set, at least 2 hours.

Garnish as desired and serve chilled. Store refrigerated (up to 5 days) or frozen (not sure how long... I once found a piece in June that'd been frozen after a February birthday and it was still good) I think the filling would make excellent high-protein fudgecicles or icecream-like-thing.

I've been meaning to try a Grasshopper variation using 2 tsp mint extract in place of the vanilla in the filling, or Turtle variation with a pecan-meal crust and salted caramel drizzle, or a German Chocolate/Mounds Bar version with almond meal and coconut crust.

Comments

[runpunkrun]

Ooh, those variations all sound great, and with just some small changes. Thanks for sharing!

First time I've seen tofu as dessert,

[jesse_the_k]

...and I think I just won't tell people what's in it, because the prejudice-wall is high.

If it's too crumbly to stick together or stay in place, mix in 1-2 tsp water and try again.

I resemble your cooking style.

Re: First time I've seen tofu as dessert,

[indywind]

"Don't tell them what's in it till they've tried it" (*) Was cousin-in-law's method for turning my spouse and half of the (no dietary restrictions but not very adventurous) extended family onto this and several other recipes.

* Only after making sure they don't have allergies, sensitivities, or any other can't-eat-it issues besides just "that doesn't sound familiar/nice" prejudice. Because making someone ill or grossed out is counterproductive! If people can eat all the ingredients in other preparations, and other foods in this taste/texture family, then they're good candidates for Bet You Can't Tell It's Tofu! pie.

Re: First time I've seen tofu as dessert,

[miella]

I literally found out I was allergic to soy because someone didn't tell me what was in a chocolate pie that I thought was regular dairy. Turns out it was tofu. Please, please, please check for allergies first if you don't want to use the word tofu. Past me desperately thanks you.

Re: First time I've seen tofu as dessert,

[jesse_the_k]

Important lesson learned the worst possible way. I promise I won’t repeat that.