Recipe: Mocha walnut tofu pie

01:32, Oct 17 2012
mocha vegan pie
PROTEIN-PACKED: Mocha walnut tofu pie.

This rich vegan mocha walnut tofu pie is protein-packed with a combination of nuts and tofu. While there are several components to this dish, the pastry, filling and cream are prepared effortlessly in the food processor.

It's best to use a fresh, medium- textured tofu - it produces a smoother texture than the firm vacuum packs sold at supermarkets.

The smooth vegan coffee cream will thicken with the addition of chia seeds which have a stabilising effect. They are available at Bin Inn Stores and health food stores.

Walnut Pastry

1/2 cup walnuts

1/2 cup white flour


1/2 cup wholemeal flour

Pinch salt

1/2 tsp baking powder

1 Tbsp brown sugar

2 Tbsp oil (sunflower or peanut)

About 1/3 cup cold water

Use the metal chopping blade of a food processor to chop walnuts to fine crumbs.

Add the flours, salt, baking powder and sugar and blend ingredients. With motor running add the oil, then slowly add a little water at a time to bind the dough together. Make into a ball, cover and rest for 10 minutes.

Roll on lightly floured bench then line in a 26cm diameter greased pan.

Bake in 180C oven until firm (should feel like cardboard).

Mocha walnut tofu filling

1/2 cup cashew nut pieces

1/2 cup brown sugar

500g medium tofu

1/4 tsp salt

1/2 cup coconut cream

1/2 cup cocoa powder

2 tsp vanilla essence

2 tsp instant coffee powder

1/2 cup walnuts

1/4 cup cornflour

In food processor blend cashew nut pieces until fine crumbs.

Mix together the vanilla essence and coffee powder then add to food processor bowl.

Add brown sugar, tofu, salt, coconut cream, cocoa powder and cornflour and blend until smooth. Add walnuts then pulse to roughly chop and mix through. Pour filling into baked pie shell. Smooth top, cool.

Vegan coffee cream

3/4 cup cashew nut pieces

1 Tbsp chia seeds

100g medium tofu

3/4 cup coconut cream

2 Tbsp sugar or to taste

2 tsp each vanilla essence and coffee powder

Place cashew nut pieces and chia seeds into food processor bowl and blend until fine crumbs.

Add remaining ingredients then blend until smooth.

Cover and refrigerate. The mixture will thicken as it chills. Dollop the cream over the pie.

Walnut Praline:

Baking paper or greased tinfoil to cover an oven tray

3 Tbsp white sugar

3 Tbsp walnut pieces

Place the sugar and walnut pieces in medium sized pot.

Heat over medium heat without stirring until the sugar melts and turns a caramel colour. Gently shake the pan to move the nuts and sugar together and when a caramel colour pour on to prepared baking paper.

Once cool the praline can be broken then pounded to a powder or finely chopped to drizzle over the pie and cream. Store in an airtight container.

Fairfax Media