The recipe that *maybe* wasn’t meant to be

The other day I found a beautiful recipe for tofu chocolate pie that I thought I would test out and then share around. 

I can get tofu easy, but cream cheese not so much. So I was hoping it would become a sort of chocolate cheesecake, and then I’d tweak the recipe, and we’d end up with all kinds of awesome things made from humble, cheap tofu. So I tried it.

As per usual, I didn’t have what I needed, my chocolate chips are fake and I wasn’t sure if they would melt, so I didn’t try. I also don’t have agave syrup. So I substituted sugar. Our cane sugar isn’t very refined and rather grainy. I should have at least made a sugar syrup. But I was afraid it would water my tofu down, and then it wouldn’t be all cheesecake-firm-like. 

My final product wasn’t super firm. It was grainy. It was crumbly. Michael and I ate some. Grey even ate it and said all kinds of wonderful things to me like how he loves chocolate tofu pie, and he’s grateful I would make it for him. He’s a sweety when he knows I’m worried about a recipe. We refrigerated it and the next day I went to eat some more, sort of martyr like. 

AND THEN I REMEMBERED. The tofu wasn’t cooked. And I’ve been to a tofu factory…
Tofu1Tofu3
YIKES! So I filed it away as a fail. But then Michael asked for it again. The one thing that was really delicious from the first attempt was that I used chocolate “biskuat” cookies for the crust. Sort of a chocolate graham cracker. So I kept the crust the same and tweaked and tweaked the tofu, until I had TADA… a pretty good thing going on. Here’s my new recipe if you are interested.

Chocolate Chocolate Chofu Frozen Pie

Crust:
aprox 30 chocolate cookies (I’ve read that Nabisco Famous Chocolate Wafers are good)
4 Tablespoons butter, melted
Blend the cookies in a food processor (or smash them in a plastic bag with the end of a wire whisk) until they are reduced to uniform crumbs. Mix the butter and cookie crumbs. Pat into a pie plate and bake at 350F (180C) until hardened and smelling good.

Filling:
1 package of extra firm tofu (I think that would be about 13 ounces or 2 blocks of fresh tofu)
2 teaspoons cocoa powder
2 Tablespoons sugar syrup (or other sweetener like agave)
1 teaspoon vanilla extract (I make my own from the beautiful vanilla beans we can get here)
2 Tablespoons of milk (we can mostly only get powdered milk, so I actually used 2 T of milk powder with just a smidge of water to get it to be liquid). 
1/8 t salt
3/4 c of chocolate chips (feel free to use all of the lovely flavored chocolate chips, or chopped up chocolate bars that are available elsewhere)

If using sugar, make a sugar syrup first. Next cook the tofu in water for about 15 minutes. Drain the water. Then mix the sugar syrup and tofu with the other ingredients (except chocolate chips). Pour the tofu mixture into the crust, and top with chocolate chips. Freeze at least 2 hours, or overnight. The freezing is the key to enjoyment.
I’m thinking next time maybe I’ll try some espresso powder or some other creative add-in. Do you have any ideas?

 

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