Easy Chocolate Tofu Pie

Caveat — This review is ONLY for the blending. I simply put firm tofu and melted (high quality) 85% dark and a milk chocolate blend into my Vitamin and blended. I blended the tofu first and then added the chocolate and put into a walnut crust. Outstanding! For those who say it is grainy, it is only because it isn’t blended enough. That will be a user issue, not a recipe issue. The chocolate and tofu came out incredible in texture.

I have made this many times for my vegan daughter with food allergies. I love that it’s a desert with a large amount of protein. I usually make this in an Oreo crust. I don’t have a food processor and found it very awkward in my blender so use an Immersion Blender. It works great. I often substitute maple syrup or vanilla flavoring syrup for part of the vanilla/sugar. Cut the sugar back to two tablespoons. We do not like the texture when adding chips or cookies to the filling but they do fine added on top before serving the chilled pie. I sometimes cut back on the sugar to make it better for the adults. This pie has been eaten by several folks who HATE tofu. The trick with getting the texture right is blending until the mix looks bubbly and baking an extra 5 minutes.

I am a vegan. I absolutely love this chocolate tofu pie! I had substitutes but would not think they made any significant difference. On hand, I had and used soft tofu; I used brown sugar; I “creamed” the tofu in a food processor (it was very smooth); and I made my own graham crackers (recipe in Allrecipes) for the crust. Yum!

This pie was ok. I used firm, and it didn’t come out as super smooth as I would have liked. Because it was so thick, it would not combine in my blender. So I added 1/4 c. half & half, plus one egg, to get it to whir in the blender. It took about 45 minutes to bake with the added moisture from the half & half and the egg, but came out of the oven looking beautiful. I topped it with whipped cream and chocolate shavings. My family felt it was not sweet enough; too much dark chocolate flavor. (If you like that kind of chocolate pie, then this would be great for you.)

Absolutely genius. It tastes great, and you can barely tell it has tofu in it.

I cut the sugar to 1/2 cup and used 1/2 tsp. of stevia. I used my blender and after making sure it was really well blended I did taste for sweetness and was very pleased. I used an organic cocoa powder and will go back to my Hershey’s cocoa from now on. I taste tested the two cocoas after the fact and the organic lacked chocolate flavor. I used a deep dish graham cracker crust and since I will be need to prepare two pies next time I will make three times the amount so my pies are fuller. I did a blind taste test with an individual who would never have even tried it if it was known what was in it. The only comment was it needed to be a little more chocolate flavored. Also, I intend to serve this with sliced strawberries for the guests. GREAT recipe!

Only thing I added was a little Mint flavoring for a DELICIOUS chocolate mint pie!! I have also made this same recipe as a chocolate pudding for a dirt cake…just don’t bake it!

Very good and very rich! Made exactly except omitted vinegar. Thank you for recipe!

Amazing taste, but needed to cool overnight. Added 2 tablespoons Daiya cream cheese substitute for richer flavor

This was surprisingly great! My boyfriend and I were hosting friends for dinner and one is a vegan, so on a whim I decided to try this pie. We didn’t have high hopes for it but it came out SO. GOOD. It tastes like a chocolate fudge filling. I don’t own a large food processor so I didn’t blend my tofu down as well as I should have and it still turned out fine. I used semi-firm tofu too since that’s all my grocery store had. I tossed in a few drops of almond flavoring to the batter and it gave a nice richness; I think it would be AMAZING with cherry or raspberry flavoring. This is good for a dessert, not just “good for a vegan dessert”.

My first tofu pie. I changed two things. I used a 1/4 cup cocoa powder and 3/4 sugar. Both my husband I loved it.

I also took the suggestion to add Baileys and it was great.

Rich and delicious! I would not have known it contained tofu. I followed others’ suggestions and cut the sugar in half and omitted the vinegar. I used a regular pie crust instead of graham cracker, and that worked great except that my crust was deep-dish and there wasn’t really enough filling for it. Use a regular crust, not deep-dish. Thank you for the recipe!

Well, it’s not bad, but to say it compares to a regular chocolate pie is a BIG stretch. People might not guess that it’s tofu, but they are definitely not going to think it’s a regular chocolate pie either. I may make it again, but overall, I was pretty disappointed considering all the rave reviews. I was expecting something much more rich and chocolatey.

It was amazing! We put whipped cream on top and sliced strawberries

This was wonderful! I omitted the cider vinegar and cracker crust. I also used splenda in place of sugar. To me it didn’t look like there was enough filling for the pie pan I had so I lined a small loaf pan with tinfoil and lightly sprayed with cooking spray. Due to the pan size, I increased the cooking time by 10 min. I let it set up in the refrigerator the night before serving. Very rich and chocolately. It tastes just like chocolate pudding. Next time I may double the recipe and make it in a springform pan.

I’ve never cooked with tofu before so I was a little intimidated. But, there was no need to be. Simply easy and delicious! I made this for a vegan friend. She loved it! If I hadn’t mentioned what was in it my carnivorous friends probably would’ve loved it too!

This is delicious, just the way it is. (I think you can also reduce the sugar a touch if you want.) I do a lot of dairy-free cooking, and it fills the creamy chocolate void perfectly. I make it a lot as a pudding, omitting the pie crust. Most of the mix doesn’t make it to the oven, and it never lasts long. My kids, all under 5, LOVE it and it’s a great way to introduce tofu as a non-scary food (which was never done for me!).

Even my Tofu hating hubby likes this pie! I don’t make it vegan though as I add 1/2 package of cream cheese to thicken it up and tone down the cocoa powder.

Easy and delicious! I melted four squares of unsweetened chocolate, 12 oz. of tofu and 3/4 c. of brown sugar. It was just right, definitely a keeper.

I am not the typical chocolate fan, but loved how this pie turned out. To have a richer flavor, I used dark ground unsweetened chocolate. To simulate a fudge pudding consistency, ensure majority of the water is drained from the tofu. I skipped the apple cider and used fine baker’s sugar instead of the regular granulated sugar.