I have made the pie jennyema mentions (only with honey and a bit of liqueur instead of white sugar) and it's excellent. I've also made the following recipes, from theppk.com (The Post Punk Kitchen, a public-access vegan cooking program) with very good results. I use chinese waterpack tofu.
Blondies with chocolate chips
6 oz tofu
1/4 cup + 2 Tablespoons canola oil
1 cup 2 Tablespoons sugar
1 Tablespoon vanilla
2 Tablespoons molasses
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chocolate chips
Preheat oven to 350 and grease a 9x9 pan.
In a medium bowl, sift together flour, baking soda and salt.
In a large bowl combine tofu, oil, vanilla and molasses with a hand blender. Add the sugar and stir with a wooden spoon until well combined (about 30 seconds).
In batches, fold the dry ingredients into the wet. Fold in chocolate chips.
Pour batter into the pan, spread with a spoon or spatula. Bake for 30-35 minutes until top is firm and brown.
Let cool completely before serving.
1/3 cup flour
2/3 cup cold water
12 oz tofu
1 cup semi-sweet chocloate chips
1 3/4 cups sugar
3/4 tsp. salt
2 tsp. vanilla
1/2 cup oil
3/4 cup good quality unsweetened cocoa powder
1 1/2 cups flour
3/4 tsp. baking powder
In a blender puree the tofu, flour and water until smooth. Pour it into a sauce pan, and whisk constantly over low heat until it thickens (it should not boil, if it starts to turn the heat down). This takes about 10 minutes. Remove from heat and stir in the chocolate chips, salt, vanilla and sugar. Stir occasionally until the chocolate is melted. Set the mixture aside to cool completely.
Preheat your oven to 350.
When mixture is cool, mix in the oil. (It can take about 20-30 minutes to cool, give it a stir once in awhileand stick it in the fridge to make it cool faster).
Sift the 1 1/2 cups of flour, the cocoa and the baking powder together. Fold in the tofu mixture until well combined and smooth.
Spread evenly in a greased baking pan for 35-40 minutes, or until a knife comes out clean.