Tofu Dream Pie or Chocolate pudding

2 pkgs Mori-Nu Silken Tofu-firm (light or regular)
3/4 cup Honey
3 tsp Vanilla
1/2 cup Cocoa Powder

In a food processor whip tofu until smooth. Heat honey 90 seconds in microwave on medium high. Pour
honey over cocoa powder-stir until smooth. Add vanilla. Add chocolate mixture to tofu and continue
blending for one minute. Pour into pre-made pie shell or custard cups and chill for 1 to 2 hours. Garnish
with banana slices if desired.
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Tofu Pumpkin Pie

1 1/2 pkgs. Mori-Nu Lite or regular Tofu, extra firm
2 cups canned pumpkin
2/3 cup honey
1 tsp. vanilla
1 Tbs. pumpkin pie spice or the next 4 ingredients:
1 1/2 tsp. ground cinnamon
3/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1 unbaked 9" pie crust

Preheat oven to 350 degrees. Blend tofu in food processor or blender until smooth. Add remaining ingredients and blend well. Pour into a 9" pie crust. Bake for approximately 1 hour. Filling will be soft, but will firm up as the pie chills. Chill and serve.

Per serving: (1/8 pie, filling only) 122 calories, 0.9g fat, 4 g protein, 0 cholesterol, 49 mg sodium, 26g carbohydrates

*Pie can be made with regular tofu or extra firm.

I've never heard of or seen tofu cream cheese so don't know if it's vegan or not.

Creamy Peanut Butter Pie - From "The Art of Tofu" by Akasha Richmond

Use 9Â or 10Â round pie pan
Canola oil cooking spray
1 1/2 cups chocolate graham cracker crumbs
1 Tbsp. canola oil
4 Tbsp. maple syrup
1 pkg. Mori-Nu Lite Extra Firm tofu, pureed
8 oz. tofu cream cheese
2/3 cup unrefined cane sugar
1/2 cup reduced fat peanut butter
1 tsp. vanilla extract
2 Tbsp. clover honey
1/2 cup fat-free chocolate syrup (reserve for topping)

1. Position a rack in the center of the oven and preheat to 350 degrees F. Coat the pan with
   cooking spray.
2. Mix graham crackers, canola oil, and maple syrup together and press into the prepared pie pan.
3. Place remaining ingredients (except chocolate syrup) in a food processor, puree until smooth,
   and pour into the crust. Bake for 30 minutes. Let cool for 30 minutes and then refrigerate
   overnight or 5-6 hours before serving.
4. Drizzle pie with chocolate syrup just before serving.

8-10 servings. 277 Calories, 6.2g protein, 51.4g carbohydrates, 12.5g fat, 0 cholesterol.

Chocolate Tofu Mousse Pie

1 package of silken tofu
10 oz chocolate chips
3 tablespoons maple syrup
1 tsp. vanilla
fruit (strawberries, kiwi, etc...) (optional)
graham cracker crust

Blend tofu in food processor (or blender) just until smooth. Melt chips over double boiler. Add maple syrup to melted chocolate and combine. Put chocolate & syrup blend into processor and mix with tofu until creamy. Put into a graham cracker crust. Chill. Top with fruit.