Friday, May 22, 2009

The Recipe!

I think I should have just posted this last night.... I didn't realize so many people would be interested in a tofu pie!

Here is the recipe:

ginger snap cookies or prepared pie crust (I used Mi-Del gluten-free mini ginger-snaps)
"firm" tofu, 1/2 of a 13-oz block, drained
1 can (15 0z) pure organic pumpkin (or squash, sweet potato, etc)
1 tbsp blackstrap molasses
3/4 cup organic sugar (or sweetener of your choice - I used coconut sugar)
2 tsp pumpkin pie spice
1 tsp ground ginger
1/2 tsp cloves or cardamom
1 tsp pure vanilla
1/2 tsp salt
~1/4 - 1/2 cup almond, rice of soy milk

Preheat oven to 350 degrees.
Place gingersnaps across the bottom of a pie pan. Don't worry about gaps or broken cookies, they won't be a "real" crust anyway :)
Puree the tofu with the almond milk in a food processor or blender, until all chunks are gone. Toss in the rest of the ingredients and puree until well mixed. If the consistency looks too thick at this point, add in another splash of almond milk. Pour slowly over ginger snap cookies, careful to keep them on the bottom. Bake for about an hour, until top is nice and golden and center is somewhat set (it will harden as it cools!). 
Serve cold or room temp on its own, with yogurt or with some organic vanilla ice cream... or tofulatti ;)


MarkyV said...

Ha! I've got everything on hand save for the tofu.

Hmmmm... this sucker is beggin' for an egg or two to firm it up.

Anne-Marie Madden said...

I can't wait to make this once exams are over! Thanks Lauren.

Lauren said...

Ok, Mark, use an egg if you must ;)

But it was honestly thick enough once it cooled.

I am doing everything in my power not to put a spoon in the leftovers right now....before the track workout...that could be trouble!