Preetom’s Chocolate Tofu Bailey’s Pie with Oreo Cookie CrustPosted: October 31, 2011 | |
Tofu. I normally don’t care for it. It tastes boring. Its texture blows. These are pretty mainstream opinions, I think.
Having said that, I am willing to reconsider my stance on tofu if it’s served to me in an intriguing new way. My friend Preetom has this uncanny ability to transform tofu into the best food my friends and I have ever tried. Her infamous “Preetom’s tofu”, a slowly fried version complemented by sesame seeds and Diana sauce, has its own Facebook page, was requested at every party we threw between 2004 and 2007 and is much too coveted for me to ask her for the exact recipe. It’s hers and it shall remain hers (although I’m pretty sure she’s sick of it after having made it for us upwards of 40 times in a single year).
Instead, I will tell you about another of Preetom’s tofu transformations: an adaptation of a vegan pie recipe that originates from Ithaca, New York. Originally served to her with semi-sweet chocolate, margarine and Amaretto liqueur on a graham cracker crust, she modified the tofu pie by substituting in milk chocolate, butter, Bailey’s, coffee and an oreo cookie crust. Below is her version of the tofu pie and my attempt to perfect it.
- 1 pack of soft tofu (250 mL)
- 2 large milk or dark chocolate bars, depending on your preference, or 2 cup of chocolate chips
- 1 1/2 cups or 14 oreo cookies if you ghetto crush them by hand. Keep in mind that this is your pie shell so use enough to cover your pie tin, depending on its size.
- melted butter, 1/4 cup + 1 tsp
- instant coffee, 2 teaspoons
- Bailey’s liqueur, two shots + 1 optional shot for the pie shell
You’ll need a blender and a pie crust tin. This recipe does not require any baking.
- Pour Oreo cookie crumbs into pie tin. Stir in 1/4 cup of melted butter into the crumbs to help seal them together and congeal more easily. Use a spoon to pat them down evenly. Optional: add a shot of Bailey’s when you add the butter. Place in the freezer covered in saran wrap for 2 hours or until it has solidified.
- Double boil the chocolate until it has melted completely. You don’t want lumps.
- While allowing the chocolate to cool for 2 minutes, remove the pie crust from the freezer.
- Add the melted chocolate and tofu to the blender. Blend for 20 seconds. Add instant coffee, Bailey’s and the remaining teaspoon of butter and blend until the texture is smooth and you are able to pour it. Note: you can adjust the amount of Bailey’s in order to yield the desired consistency.
- Pour the blended chocolate tofu mixture into the pie crust.
- Return to freezer until it sets, about 4 hours.
- Remove from freezer and serve.