Preheat oven to 350°F. Place all ingredients, expect crust and garnishes, in a food processor and pulse until smooth and no sugar granules remain. Use a spatula to spread the filling evenly into the crust. Bake in the middle of the oven for 50 minutes, or until light golden on top and the filling is set. Set on a baking rack and cool to room temperature, then cover and refrigerate cake at least four hours.
Cut the cake into wedges and plate. If desired, garnish each wedge with some fresh fruit, such as berries, kiwi and mango. Or set a spoonful of cranberry sauce on each wedge. Garnish each serving with a mint sprig and enjoy.
Note: The tofu used in this recipe is available in our refrigerated soy product case. Don’t use soft silken tofu in this recipe. Ready-to-use graham cracker pie crusts are available in our baking supply aisle.