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Rhubarb Lemon Tofu "pie" (vlf Vegan)
Author/Submitted by:
Servings: 1
Categories:
Desserts
/
Pies & Pastries
Ingredients: 5
stalks
rhubarb,
washed
leaves discarded 1
granny smith apple,
peeled
cored and cubed 1
dozen
large strawberries 6
ounces
firm (reduced fat) tofu
juice of 1/2 lemon 1/4
cup
+ 2 T sugar 2
tablespoons
whole wheat flour 2
teaspoons
sugar + 2 t whole wheat
flour (or optional pie crust
and crust crumble)
Directions:
In a rice cooker, (or pot) add a little water and the rhubarb stalks,
chopped. Cook covered for several minutes (be more observant if doing
rangetop cooking, as heat source may be hotter, and add water as needed).
When rhubarb is pretty well done, carefully remove the cover (have an oven
mitt on) and add the cubed apple, strawberries, and 1/4 c sugar. Cover and
continue cooking a few more minutes.
Meanwhile, puree the tofu in a food processor or chopper, until very
smooth. Add lemon juice, 2 T sugar, 2 T whole wheat flour, and process
until well blended. Line an 8" pie tin with oil, (here you can add a pie
shell if you prefer, instead of...) and sprinkle to coat with a sugar and
whole wheat flour mixture, about 2 t each. Spread the tofu mixture into
the pie tin (or onto the crust). Bake at 400 F for a few minutes, (until
crust is done, if using a crust). Remove and cool.
Check rhubarb mixture for sweetness (I use a minimum of sugar), and
adjust to your preference. Pour into a fine (or cheesecloth lined) seive,
and drain off juices, do not squeese dry. Save juices for some other use
(perhaps for a jelly). Pour remaining rhubarb mixture over the baked
lemon tofu. Refrigerate (or top with crust crumble and bake again until
done). The texture of the fruit mixture does not jell, or thicken, when
the smaller amount of sugar is used, but I like it the way it is. The
lemon tofu is in sweet contrast to the more tart but still sweet rhubarb
and fruit filling.
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