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Cream pie with tofu


100 g cookie crumbs (for example Graham crackers)
60 g white sugar (for the crust)
4 tablespoon vegan margarine
450 g tofu
175 ml water
150 g rice flour
500 g white sugar
1/2 teaspoon fresh lemon juice
1 teaspoon vanilla flavour
  salt to taste

Servings: 6

Recipe directions

To make the cream pie crust, mix the cookie crumbs, margarine and sugar in a bowl with a spoon. Transfer this mixture into a 20 cm pie pan and form the pie crust.

To make the cream pie filling, blend the tofu in a food processor until smooth. Add the water and rice flour in a saucepan ad cook on medium heat until boiling while stirring continuously. Continue to boil on low heat for 1 minute. Add this mixture to the tofu and blend again. Add the remaining sugar, lemon juice, vanilla flavour and blend again until smooth. Add salt to taste. Put this cream filling on the pie crust.

Refrigerate the Cream Pie for 1 hour before serving.


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