PBJ Pie
2 boxes aseptically packaged silken tofu
1/2 cup natural peanut butter
1 tablespoon grade B maple syrup
1/2 teaspoon vanilla
dash of salt
1/3 of a cup all fruit strawberry preserves
vegan pie crust
fresh mint, strawberries or edible flowers for garnish
Take pie crust and prepare it to be filled (if it needs to be baked, unwrapped, whatever).
In a food processor blend 1 box of tofu, peanut butter, maple syrup, vanilla and salt. Taste to make sure you like flavor; feel free to adjust proportions.
Form several pools of the mixture in pie crust.
Clean food processor then blend remaining box of tofu with preserves, again adding more preserves if desired.
Fill in gaps in pie crust then swirl a little using a fork handle or similar.
Refrigerate until set, usually about 2 hours.
Pie crust idea: Take 1 cup vegan granola (without dried fruit of any kind), 1/4 cup or so melted vegan margarine and possibly a little vegan sugar and process in food processor until crumbly dough forms. You might need to add more margarine to make sure it holds together. Press into pie pan and toast in oven for a few minutes.
SO HOW'D IT GO?
I thought this recipe tasted great. Next time I'd like to try a 1/2 cup of preserves instead of the 1/3 cup of preserves as the recipe calls just to allow the strawberry taste to match up with the peanut butter taste just a little more.
Overall though, I thought it was delicious!