Instructions: To prepare custard: Using a food processor or electric mixer, blend tofu and water until creamy. Add pudding mix. Blend until smooth and well mixed. Transfer to a bowl. Cover and refrigerate. Meanwhile, to make the meringue, preheat oven to 225 degrees. Beat egg whites until foamy. Add cream of tartar and half of the sugar. Continue to mix for about five minutes. Add remaining sugar. Mix until stiff peaks form. Beat in vanilla, but dont over-beat at this point because it could deflate the egg whites.

Using a spatula, place egg whites into a pastry bag with a large plain tip.

Pipe tablespoon-sized balls onto a foil-lined baking sheet that has been lightly sprayed. Coat your index finger in flour and poke 1/2 inch holes into the center of each meringue. Set the meringue aside, uncovered, for 30 minutes to dry, then bake for approximately 45 minutes, or just until they start to turn golden brown on the edges and become firm. When the meringues have cooled to room temperature, fill them with the chocolate custard mixture, again using a pastry bag.

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