Hey all, I made this recipe last night and it didnt set. It also had a pretty strong tofu flavor.
I followed it exactly, used sugar for the sweetener and almond milk for the milk. I used firm (not silken, cant find any at Walmart) tofu.
by Any_Rise_5522
8 Comments
If you want to get rid of the tofu taste, silken tofu is the way. They sell it online if you can’t find it at your local stores.
As far as setting, I make a silken tofu pie a lot and use a little bit of coconut oil when I melt the chocolate and it sets up well after a few hours.
i see her recipe called for “silken OR firm” but i think silken tofu is key for these type of mousse pies. the mori-nu brand she suggests are ALL silken types (even though they vary from soft to light firm to firm to extra firm). ive seen silken (nasoya and mori-nu brand) sold at target or amazon. also it could have been the brand of almond milk that you used?
I have never had a problem using this recipe: https://www.noracooks.com/healthier-chocolate-cream-pie/#wprm-recipe-container-163
I’ve fed it to countless omnivores and it always turns out perfectly. You really do have to find silken tofu though, unfortunately.
Skip the milk until the end, and add it if needed. Also, grate a chocolate bar and add the shavings on top.
Hello, maybe where you live there is an Asian food store? They always have them there and it’s usually cheaper (el tofu sedoso) creo que cambiaría el sabor
Silken tofu can sometimes be tricky to find! Check the international section of Wal-Mart and it may be there. It is shelf stable/not usually by the refrigerated tofus.
Which brand did you use? Since have much beanie flavor. For neutrality, use mori-nu.
Has to be silken… since it’s shelf stable you should be able to find it, also if the recipe doesn’t call for cornstarch you should consider incorporating some to help it set