Search
by Ingredient

Rhubarb Lemon Tofu Pie

StarStarStarStarHalf star

Submitted by sundropfl

:)

YIELD

8 servings

PREP

25 min

COOK

25 min

READY

60 min

Ingredients

5 5
RHUBARB
stalks, washed, leaves discarded *
1 1
EACH EACH GRANNY SMITH APPLES
peeled, cored and cubed
12 12
LARGE LARGE STRAWBERRIES
6 173.4
OUNCES ML/G TOFU
firm, reduced fat
½ 0.5
EACH EACH LEMON
juiced
¼ 59
CUP ML SUGAR
2 3E+1
TABLESPOONS ML SUGAR
2 3E+1
TABLESPOONS ML WHOLE-WHEAT FLOUR
2 1E+1
TEASPOONS ML SUGAR
2 1E+1
TEASPOONS ML WHOLE-WHEAT FLOUR
1 1
X X ALL-PURPOSE FLOUR
or original pie crust, crust crumble *

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).

* not incl. in nutrient facts Arrow up button

Comments


Nick DAlleva

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!

 

 

Nutrition Facts

Serving Size 70g (2.5 oz)
Amount per Serving
Calories 138 8% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 7%
Sugars g
Protein 8g
Vitamin A 1% Vitamin C 30%
Calcium 9% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
 
More health news

Email this recipe