It’s Tofu-riffic!

Have I mentioned before how much I love food substitutions?  This summer, I posted a recipe for a pizza crust substitute when I was on a low-carb kick and now it’s time for a fat-replacer! 

“Foods & Nutrition” is currently studying Fats, Protein & Meat and I love introducing them to alternative choices.  This weeks lab included a salmon recipe that I was shocked to find a group of 15 year-old boys arguing over.  Surprised at their quarrel, I inquired about why they wanted to make the salmon so badly. “Mrs. D, we want Omego 3’s!”  A proud moment in my teaching career!

On to the tofu…. I usually have several vegetarians in class and love to introduce them and all the other students to the wonders of tofu.  They learned about how they lower your LDLs, contain calcium, fiber and Omega 3 Fatty Acids (you can imagine how badly those boys wanted to try tofu!).  For lab, students made a No-Bake Peanut Butter Cheesecake that uses tofu instead of cream cheese.  It is so yummy!  You can also use 1 cup melted milk chocolate chips for a chocolate pie!


16 ounces soft (silken) tofu

1 cup creamy peanut butter

3/4 cup Splenda

¼ cup soy milk

2 tsp vanilla

Oreo Cookie Pie Crust


1. Drain tofu completely, by pressing it between paper towels.

2. Combine the tofu, peanut butter, Splenda, soy milk and vanilla in a food processor and blend until smooth.

 3. Spoon ENTIRE mixture into the pie shell at once.  Spread mixture outward from the middle, so the cookie crumbs don’t get into the mixture.

 Refrigerate at least 2 hours and serve.



November 29, 2011. Healthy Stuff, Recipes. Leave a comment.