Thursday, March 21, 2013
peanut butter tofu pie
I recently busted out this old JVC favorite for pi day. I found the original peanut butter tofu pie recipe in a vegan dessert recipe book I checked out from the Onondaga County library (hint: the key to vegan desserts is to replace all of the dairy with sugar. I'm only slightly kidding). Unfortunately I lost that recipe, so now now I just use this recipe I found on the interwebs.
Combine 16 oz soft tofu, 1 cup creamy peanut butter, 3/4 cup white cane sugar, 2 tablespoons (soy, almond, or low-fat) milk, and 2 teaspoons of vanilla with stand up mixer or in blender or food processor. I have found that a stand up mixer is the easiest way to mix this thick pie; a blender will create a smoother texture, but your blender will not be happy with you and may start smoking. Add pie mixture to pie crust; I like using a graham cracker crust.
If you want to get really fancy, you can add a little chocolate the way I used to. I melted 1-2 cups chocolate chips in a double boiler on the stove top. Pour melted chocolate over pie crust and refrigerate until hard. Add peanut butter tofu mixture on top after chocolate has hardened.
If you're new to tofu, I say be adventurous and give this pie a try! Because tofu doesn't really have any flavor on it's own, it works well in this pie recipe to calm down the richness of the peanut butter-sugar combination. Hope you enjoy!
Here is photographic evidence that I made this delicious pie in JVC (summer 2008). What better way to celebrate Father's Day than with a hoosier daddy party complete with outdoor beer pong and flip cup? JVC parties didn't get much better than this (PBR can should be sufficient proof). Pictured above: my roommate Kara, Paul, his roommate Vanessa and his (my future) roommate Rachel!