This famous Omega dish—which is served every year at Omega's Thanksgiving potluck—is easy to make, and will be a big hit even with non-tofu eaters. A note of caution: Don't let the tofu fool you, this is a very chocolate-y pie!
16 ounces chocolate chips (I suggest Ghiradelli semi-sweet chips)
16 ounces soft/silken tofu, unrefrigerated
1 tablespoon vanilla
1/3 cup chopped walnuts or hazelnuts
Whipped cream, optional
Use an 8- or 9-inch prepared crust or make your own from graham crackers, walnuts, and egg
Melt the chocolate in a double boiler. (Don't let the water boil too vigorously. If it is too vigorous, there is a tendency for the melted chocolate to be too viscous.) Drain the tofu and put it into a blender. Add the vanilla and pour in the chocolate. Blend until the mixture is fully integrated and smooth. Pour the mixture into the pie crust and top with chopped nuts. Place in a freezer (covered) for about 90 to 120 minutes, or until the pie is firm. Store in the refrigerator until ready to serve.