Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 cups tofu (silken soft is best)
- 1/3 cup FRESH lemon juice (this is crucial)
- 1/4 cup oil plus 1/4 cup margarine, melted and cooled
- 1 to 1 1/4 cups granulated sugar
- 3/4 teaspoon salt
- 1 1/4 teaspoons vanilla extract
- 1/4 cup water or soymilk, if necessary
- Crumb Crust
- 2 cups flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons oil
- 1/4 cup (scant) soft margarine
- 2 tablespoons water
- =
Directions
Blend ingredients well, in order, in a blender, until thick and creamy (add liquid at end only if needed to blend tofu). Pour into partially baked crumb crust (below) and bake at 350 degrees F 1/2 hour or until tofu is set in the middle.
Top with fruit or fruit syrups if desired.
Crumb Crust
Mix dry ingredients. Work in oil and margarine. Work in water (should be crumbly). Pat on bottom and halfway up sides of a 9-inch pie pan. Partially bake for 10 minutes at 350 degrees F (be careful, it can burn easily). Fill and bake as above.