Tofu Cream Pie

Tofu Cream Pie
February 16, 2012

 

Tofu Cream Pie

Who says you can’t have your cake and eat it too? I like to think of this dessert as both delicious and nutritious. Note of caution: People will naturally assume this dessert to be cheesecake. This is one occasion where ignorance is bliss! I have had people who would otherwise never venture close to tofu within their lifetimes compliment me on their second, even third, piece of "cheesecake."

Ingredients

1/2 cup slivered almonds
1 container of firm tofu
1/8 cup lemon juice
1/2 tablespoon almond extract
Pinch of sea salt
1/4 to 1/3 cup maple syrup
1 tablespoon kuzu
1/8 teaspoon agar

Topping (optional)
1/2 cup of your favorite berries
1/4 cup apple juice
Pinch sea salt
1/3 teaspoon agar

Directions

Toast the almonds until light brown, then grind in a blender when cool. Press this almond “flour” into a 9-inch pie pan to form the bottom crust. Set aside and prepare the filling. Blend tofu, lemon juice, almond extract, sea salt, maple syrup, kuzu, and agar until smooth. Spoon this mixture into the pie pan on top of the almond crust. Cover with foil and bake at 350 degrees for 40 minutes. Remove foil and allow pie to cool for 10 minutes before adding the fruit topping.

Toward the end of the cooking time, heat the berries in a pan with apple juice and a pinch of sea salt. Let simmer for a few minutes, then add the agar and allow it to dissolve by simmering for five minutes.

Pour the fruit mixture on top of the pie and place in the refrigerator to allow it to cool before enjoying.

 

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