Rhubarb Lemon Tofu Pie
Submitted by sundropfl
Tangy rhubarb meets creamy lemon tofu in this plant-based pie that transforms spring produce into a bright, refreshing dessert with silky texture and sweet-tart layers.
YIELD
8 servingsPREP
25 minCOOK
25 minREADY
60 minForget everything you thought you knew about vegan desserts.
This pie layers rosy-pink rhubarb compote over a smooth lemon tofu base that tastes like cheesecake’s lighter, brighter cousin. The rhubarb gets cooked down with granny smith apples and fresh strawberries until it’s jammy and concentrated, while the tofu filling bakes up firm yet creamy with just enough lemon to make your taste buds perk up.
It’s the kind of dessert that sneaks protein into your pie without sacrificing the sweet satisfaction you’re craving.
Kitchen Tips
- Use firm tofu for best texture and blend until completely smooth with no lumps
- Drain the rhubarb mixture thoroughly or your pie will be soggy
- Save the drained fruit juices for homemade jelly or stirring into sparkling water
- Chill overnight for cleanest slices
Ingredients
Directions
In a rice cooker, (or pot) add a little water and the chopped rhubarb stalks.
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 ¼ cup sugar.
Cover and continue cooking a few more minutes.
Meanwhile, purée the tofu in a food processor or chopper, until very smooth.
Add lemon juice, 2 tablespoon sugar, 2 tablespoon whole wheat flour, and process until well blended.
Line an 8 inch 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 teaspoon each.
Spread the tofu mixture into the pie tin (or onto the crust).
Bake at 400℉ (200℃). for a few minutes, (until crust is done, if using a crust).
Remove and cool.
Check rhubarb mixture for sweetness 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).
Comments
I just started getting into tofu as a weight loss food and its actually pretty tasty & versatile. I tried a key lime tofu pie & am willing to try this. Pie packed with protein! Sounds good to me!