Chocolate Peanut Butter Tofu Tart
- 18 Oreos, crushed
- 3 Tablespoons margarine, melted
- 1 pkg. (12.5 oz) Silken Tofu, drained
- 1/2 cup creamy peanut butter
- 1/2 cup semi-sweet chocolate chips, melted
- 2 Tablespoons soy milk
Directions:
- In a medium bowl, combine crushed Oreos and melted margarine
- Transfer Oreo mixture to a 14×4-inch rectangular tart pan or a 9-inch round tart pan. Press into the bottom and halfway up the sides. Chill until ready to use.
- Meanwhile, combine tofu, peanut butter, melted chocolate and milk in a blender for 4 to 5 minutes, or until smooth
- Spread the tofu mixture over the chilled crust; chill for at least 1 hour or up to 24 hours, covering if chilling more than 4 hours.
- Slice and serve. Garnish with an additional drizzle of melted chocolate, if desired
Makes 8 servings
*To make this gluten-free, use gluten-free Oreos
*To make this vegan, use vegan butter and vegan chocolate chips
Recipe from Soy Foods Council by Sammy Mila in Des Moines, IA
Nutritional Information per serving: one serving (110 g)
Calories 351; Total Fat 23 g (Sat Fat 7 g); Cholesterol 0 mg; Sodium 226 mg; Total Carbs 33 g; Protein 8 g; Fiber 0.3 g