Vegan Strawberry Shortcake
:)
Yield
12 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Shortcake | |||
| ¼ | cup |
tofu
|
|
| 3 | tablespoons |
sugar
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
baking powder
|
|
| ½ | teaspoon |
cream of tartar
|
|
| 2 | cups |
all-purpose flour
|
|
| ½ | cup |
water
|
|
| Topping | |||
| 1 | x |
strawberries
as needed |
*
|
| 1 | x |
sugar
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Shortcake: | |||
| 59 | ml |
tofu
|
|
| 45 | ml |
sugar
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 5 | ml |
salt
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
cream of tartar
|
|
| 473 | ml |
all-purpose flour
|
|
| 118 | ml |
water
|
|
| Topping: | |||
| 1 | x |
strawberries
as needed |
*
|
| 1 | x |
sugar
optional |
*
|
Directions
Preheat oven to 450F.
Cream together the tofu, sugar and shortening.
Add the remaining dry ingredients in order, mixing well after each addition.
Add the water, you may need to add more to ensure that you have a fairly sticky dough.
Wet your hands and knead the dough until it is well mixed.
Transfer to an oiled 8½ inch round baking dish . Bake in the preheated oven for 15 to 20 minutes.
Let cool for 5 minutes or so and turn out onto a wire rack.
Slice strawberries.
If desired, toss with a couple of tablespoonfuls of sugar.
Spoon over the still warm shortcake. Serve immediately.
