Peanut Butter Tofu Pie

Taste as good as it looks! Colored with beet juice, this no-bake peanut butter pie is gluten-free, protein-packed, and vegan.

  • Servings
  • Prep Time
    10 Min
  • Cook Time
    2 Hr

Cooking Directions

  • In a food processor, blend all the crust ingredients into a slightly sticky mixture.
  • Transfer the crust mixture to a tart pan and press well into the edges.
  • Add the peanut butter, tofu, and maple syrup to the food processor. Process, and gradually pour in milk until smooth and creamy -- like the consistency of a thick soup.
  • To color (optional), blend in the beet juice until reaching your desired shade of pink.
  • Pour the filling into the tart crust and let set in the fridge for 2+ hours.
  • Once ready to eat, slice and serve chilled!

This recipe was created by Vegamelon.



  • 1½ cups rolled oats
  • ¼ cup desiccated coconut
  • 2 Tbsp. flax seeds
  • 2 Tbsp. peanut butter
  • 4 Tbsp. maple syrup


  • 1 pkg. House Foods firm tofu
  • ½ cup creamy peanut butter
  • ¼ cup maple syrup
  • ¼ cup plant-based milk
  • Beet juice -- optional; for color

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