Chocolate Peanut Butter Pie:
1 lb firm tofu
1/2-2/3 cup vegan chocolate chips, melted
1/2 to 2/3 cups peanut butter
soy milk to desired texture
agave to taste
your favorite pie crust, a vegan graham cracker crust is usually the best
Put to tofu in a blender with the melted chocolate chips and the peanut butter with about a 1/2 cup of soymilk to start. Blend the ingredients together until very smooth, this may take a while if your blender is not super high powered. Then the fun part comes in: taste the mixture and see what else it needs. Add more chocolate and peanut butter to your liking. It may be necessary to add a little more soy milk if you are having trouble blending the yummy mixture. Put the mixture into a baked pie crust and smooth out the pie surface. You can make fancy designs in the surface if you want. Place the pie into the refrigerator for about 1 hour until it is firm to the touch. Cut and serve to the chocolate and peanut butter fans in your life. Yum Yum!!!
8 ounces extra-firm tofu, pressed and thinly sliced
2 tablespoons canola oil
2 tablespoons nutritional yeast
1 teaspoon liquid smoke
Heat oil in fry pan until hot. Add tofu. It's ok to crown the pan. Try not to overlap slices. Turn tofu once it's fully browned. Sprinkle soy sauce, liquid smoke and nutritional yeast over tofu. Stir and remove from pan.