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


  1. In a medium bowl, combine crushed Oreos and melted margarine
  2. 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.
  3. Meanwhile, combine tofu, peanut butter, melted chocolate and milk in a blender for 4 to 5 minutes, or until smooth
  4. 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.
  5. 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