Pineapple Cream Pie
12 oz (1-1/2 cups) Mori-nu Firm Tofu, mashed
1-1/2 cup coarsely chopped dried pineapple
1/2 cup almonds, slivered blanched
6 tablespoon vegan soymilk
1/4 teaspoon each cardamom and coriander
1 prebaked pie shell or graham cracker crust
Blend almonds and soymilk in blender until smooth, add tofu, and process until very smooth. Add pineapple and spices, process to combine and let set for 20-30 minutes to soften pineapple. Puree until smooth and creamy. Pour into baked pie shell or graham cracker crust. Chill.