Last week, we received both Tofu and Canned Pumpkin and I remembered that I had made Tofu Pumpkin Pie for my school. I originally found it on the MoriNu Tofu package and adjusted it to fit our needs. I used to make it for breakfast (lots of protein in the Tofu and, of course, the Pumpkin has many nutrients. The students in my school thought they were really getting away with something when we had "pudding" for breakfast! Here it is:
Tofu Pumpkin Pie
3 packages Mori Nu silken lite Tofu (asceptic packaging)
1 1/2 cups honey
4 cups canned, pumpking
2 tsp vanilla extract
2 Tbs pumpkin pie spice
Blend tofu in food processor until smooth. Add honey, pumpkin, vanilla extract and pmpking pie spice. Blend well. Pour into individual little pie shells or a 9" pie shell. Bake in a preheated oven at 350 for approximately 1 hour for the large pie shell and for less time for the small pie shells. Filling will be soft, but will firm up as it chills. Chill and serve. This can also be used as a pudding (without the pie shells). Just put it into custard cups instead of the pie shells.
Tofu Whipped Cream
(from Fresh from a Vegetarian Kitchen by Meridith McCarty)
We never actually made this but it would be festive for a family dinner.
1 lb tofu, fresh
1/3 Cup pure maple syrup
1 Tbs vanilla extract
Sea salt - a few grains
2 Tbs to 1/2 Cup water, only if necessary to blend
Absolutely fresh tofu is a neccasity her or hte flavor will be chalky. Blend ingredients until creamy smooth. I usually do not boil the tofu for this topping, as boing tends to make it firm up. If you do boil tofu ahead, store "cream" in blender an whip it up again just before serving. For large amounts, mix all ingredients except water, then add it gradually until desired consistency is reached. Less will be needed. Use as a more healthy altrnative to dairy whipped cream on pumpkin pie, cobblers, etc. Be creative!
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