Cristyn based this recipe on one that's provided by a tofu manufacturer. The key innovation is the use of baking chocolate and sugar, making it suitable for even the most finicky vegans-- no cheese, no milk, and you can even do it with raw sugar if you like. We've made it for lots of people, many of whom are astonished to learn that it's not dairy.
Put the tofu, sugar, and flavoring in a blender and puree. Put the chocolate in a microwaveable bowl and heat until melted; you may have to stir it half-way through to make sure it heats evenly. Add the melted chocolate to the other ingredients and blend until they're completely mixed. Empty the blender into the pie crust. Smooth out the surface of the filling and chill it until it sets.
Once it's done, it will remain solid even at room temperature. Top with whipped cream if you like.
We've made a habit out of not actually using vanilla extract. We usually use vanilla rum instead, but sometimes we substitute hazelnut liqueur. Mint can be good, almond extract would probably be nice, and you should feel free to try your favorite flavoring.
©2004 by Cristyn Magnus