1 (14 oz.) block of extra firm tofu
1/3 cup coffee flavored liquore or syrup
12 oz. vegan semisweet chocolate
1 pre-made chocolate cookie crust
Puree the tofu and liquore in a food processor until smooth.
Melt the chocolate in a double boiler or microwave.
Stir the melted chocolate into the tofu mixture to make a filling. Spread the filling into the pre-made crust.
Refrigerate for at least two hours before serving.
1 yellow onion, coarsely diced
1 Tbsp. olive oil
1/4 tsp. salt
1 (14 oz.) package extra firm tofu, diced
3 ribs of celery, chopped
8 to 10 mushrooms, sliced
2 to 3 cloves of garlic, minced
1 (28 oz.) can crushed tomatoes
1/8 to 1/4 tsp. cayenne pepper
1 tsp. dried thyme
crushed black pepper, to taste
In a large sauce pan, toss the diced onion and tofu with the olive oil and salt. Saute over medium heat until the onion is just transparent and the tofu is turning golden.
Add the celery, saute until just softened. Add the mushrooms, garlic, cayenne, thyme, and pepper, saute for about five minutes more.
Add the crushed tomatoes, bring to a boil, then lower the heat and simmer for 20 minutes, stirring occasionally. Serve over rice.