Chocolate Silken Tofu Pie from Nutritionist Malina Malkani

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  • 2 cups (9 ounces) chocolate wafer cookies, crushed or ground in a food processor (reserve 1-2 tablespoons for pie topping)
  • 1/4 cup granulated sugar
  • 1/2 cup butter, melted (for dairy-free, use ½ cup coconut oil, melted)


  • 1 package (16 ounces) firm silken tofu (be sure to use silken, not block tofu)
  • 1 1/2 cups (9 ounces) semi-sweet chocolate chips, melted (if dairy-free, use non-dairy chocolate chips)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar


  1. Preheat the oven to 350°F.
  2. Set aside 1-2 tablespoons of the ground chocolate wafers for topping. In a medium bowl, add the crust ingredients and mix until well combined and moistened throughout. Press the dough into a 9-inch pie plate evenly along the bottom and up the sides and bake for 10 minutes. Remove from heat and set aside to cool.
  3. In a high-speed blender, combine all filling ingredients and blend.
  4. When the crust is cooled, pour the filling into the crust and refrigerate for a minimum of 2 hours.
  5. Remove from refrigerator, garnish the top with a sprinkle of reserved ground wafers, cut into slices, and serve cold.

Recipe courtesy of nutritionist Malina Malkani