Cover your ears, if you must, because I am about to blaspheme.
Vegetarians of the world, please don’t flog me.
It’s just that tofu and I can’t seem to connect on the dance floor. When I do tango with tofu, which, believe me, is rare, my body’s like, “ohhh, heyy, what’s this brick-like foreign substance..?”, and I’m like, “yeeaaah, sorry, body, good luck breaking it down…”, and then my body’s like, “you and me? yeah, we’re done.”
That’s pretty much the conversation, verbatim.
There are a few applications in which I genuinely enjoy tofu though and, thus, make the educated decision to integrate the little guy into my culinary exploits.
And, now, this Silken Chocolate Pie has joined the, very-exclusive, tofu-ranks. To all my non-believers: you’d never know that there’s tofu in it. But it does lend a very silky texture to the pie, in the place of high-fat cream. Probably the little warrior is hiding behind all of that delicious melted chocolate. Nevertheless, there’s an entire brick of protein integrated, which, in my books, is a win.
And it’s only delish. Fully-perfect for Valentine’s Day.
Silken Chocolate Pie
Adapted from Alton Brown
One 350g package Oreo cookies (or alternate GF option)
1/4 cup butter, melted
13 ounces semisweet chocolate chips
1/3 cup coffee liqueur (such as Kahlua)
1 teaspoon vanilla extract
1 pound silken tofu, drained
1 tablespoon honey
1. Preheat your oven to 350 degrees.
2. In a food processor, process the Oreo cookies until they are crushed into crumbs. With the motor running, drizzle in the melted butter, until it is integrated.
3. Pour the crumbs into the bottom of a pie plate/large tart pan, or divide into smaller tart pans (if using tart pans, opt for ones with removable bottoms). Using your hands, firmly press the crumbs down and up the sides of the pan(s) to form a crust.
4. Bake the crust(s) in the 350 degree oven for 12-15 minutes, until set. Remove from the oven and cool completely.
5. Place enough water in the bottom of a medium-sized pot to come 1 inch up the sides. Bring to a simmer over medium heat.
6. Melt the chocolate chips with the liqueur and vanilla in a glass bowl set over the simmering water, stirring often.
7. Combine the tofu, chocolate mixture and honey in a blender or food processor and spin until smooth, about 1 minute. Stopping to scrape down the sides, as necessary.
8. Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm.
While you’re making delicious Oreo crusts, you might as well whip up a Layered Frozen Yogurt Cake! Because after all that protein, you’ll need a dessert