As for pie recipes using tofu, here is a good one adapted from a whole foods Whole Foods Website... mine is IBS friendly...
Pecan Pie with Tofu Whipped Cream
1 unbaked, prepared 9-inch pie crust (lower fat variety) 2 TB soy butter 3/4 c egg substitutes or 6 egg whites (also = 3/4 c) 1/2 cup honey 1/3 cup maple syrup 1 tsp vanilla extract 1 pinch salt 1 cup pecan pieces 1/2 c dates (dried, cut into samll peices)
Melt butter and let cool. Preheat oven to 400°F. Beat eggs in a mixing bowl with a wire whisk or rotary beater. Beat in honey, maple syrup, vanilla and salt. Add cooled butter, dates, and nuts. Pour into pie crust. Bake for 10 minutes, reduce heat to 350°F and bake another 25 minutes, until set but not dry. Cool to room temperature before serving. Top with Tofu Whipped Cream (Scroll Down).
Tofu "Whipped Cream"
makes 1 cup
1 pound tofu 3 TB sesame tahini or almond butter 3 TB maple syrup 1 tsp vanilla extract pinch of salt soymilk as needed
Boil tofu in water for 10 minutes. Drain and let cool. Combine all ingredients in a blender or food processor until smooth. Add soymilk if "whipped cream" seems too thick, but add sparingly. For best results, chill for at least 1 hour; however, I recommend allowing it to chill for three hours or overnight.
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