Rhubarb Lemon Tofu "Pie" (VLF VEGAN)
5 stalks rhubarb, washed, leaves discarded
1 granny smith apple, peeled, cored and cubed
dozen large strawberries
6 oz firm (reduced fat) tofu
juice of 1/2 lemon
1/4 c plus 2 T sugar
2 T whole wheat flour
2 t sugar plus 2 t whole wheat flour
In a pot, put a little water and the rhubarb stalks, chopped. Cook
covered for several minutes. When rhubarb is done, add the cubed
apple, strawberries, and 1/4 c sugar. Cover and continue cooking
a few more minutes.
Meanwhile, puree the tofu in a food processor or chopper, until
very smooth. Add lemon juice, 2 T sugar, 2 T whole wheat flour,
and process until well blended.
Line an 8" pie tin with oil, ( or place in a pie shell if you
prefer) and sprinkle to coat with a sugar and whole wheat flour
mixture, about 2 teaspoons each. Spread the tofu mixture into the
pie tin (or onto the crust). Bake at 400 F 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). The texture of the fruit mixture does not jell, or thicken,
when the smaller amount of sugar is used, but I like it the way it