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Vegan Strawberry Shortcake

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Submitted by guybraxton

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YIELD

12 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

Shortcake
¼ 59
CUP ML TOFU
3 45
TABLESPOONS ML SUGAR
½ 118
1 5
TEASPOON ML SALT
1 15
TABLESPOON ML BAKING POWDER
½ 2.5
TEASPOON ML CREAM OF TARTAR
2 473
½ 118
CUP ML WATER
Topping
1 1
X X STRAWBERRIES
as needed *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 38g (1.3 oz)
Amount per Serving
Calories 92 4% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 198mg 8%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 3%
Sugars g
Protein 5g
Vitamin A 0% Vitamin C 0%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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