Calling all bakers: if you’re looking for a fun project, these cream puffs for you!
I wanted to include more than just savory dishes in my “5 Tofu Dishes From 5 Countries” series, so I was thrilled to get a recipe from Brandy in West Virginia, USA. Her recipe is for a chocolate tofu no-bake pie, which will blow your mind!
Brandy says this pie is rich, decadent, chocolatey, and creamy. Her household eats a plant-based diet, so they love to make this pie as a treat. Typically, Brandy and her boys make this pie around the holiday time, and it reminds them of their old favorite: the southern classic chocolate chess pie.
Brandy loves to use this pie as a bonding time with her boys, who love helping her cook the pie. Brandy says her boys love to clean the bowl and spatula when it’s done, and the recipe is so simple that little chefs of all ages can help.
Brandy and her family love this pie because where they live in West Virginia, there are very few vegan options for them when they want to dine out. So, Brandy and her boys need to be very creative when they cook at home. Brandy loves this recipe because it really masks the fact that you’re eating plant-based. When Brandy shares this recipe with non-plant-based friends, they are always shocked at how good it is and never believe that tofu is the secret ingredient.
In America, tofu is typically viewed only as a meat substitute, but Brandy has never viewed tofu in that way. To her, tofu is a blank canvas for making many great plant-based dishes. Brandy uses firm and silken tofu to make everything from desserts to savory dishes and creams.
The first thing that I thought when I made this pie is, “Wow! I can’t believe how easy this pie is to make!” This pie has an incredible flavor and texture. It may be one of the craziest desserts I’ve ever had in my life. If someone had served me this pie and not told me it had silken tofu in it, I would have no idea. It is so simple to make. I tried to put plant-based whipped cream on the pie, but it didn’t work out the way I wanted. Trying to scrape the topping off the pie made an even bigger mess, so I covered up the splotches with slices of banana. This was a great mistake because the banana is delicious with this pie. If you’re a tofu skeptic, this is the one recipe from my tofu series that you need to try.
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