Yield: 1 servings
|3 cups||Tofu; (silken soft is best)|
|⅓ cup||FRESH lemon juice; (this is crucial)|
|¼ cup||Oil; plus|
|¼ cup||Margarine; melted and cooled|
|1 cup||Sugar; (or 1 1/4)|
|¼ cup||Water or soymilk; IF necessary|
|¼ cup||(scant) soft margarine|
Filling: 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 F ½ hour or until tofu is set in the middle.
Top with fruit or fruit syrups if desired. Makes 1 9-inch pie.
Crumb Crust: Mix dry ingredients. Work in oil and margarine. Work in water (should be crumbly). Pat on bottom and halfway upsides of 9" pie pan.
Partially bake 10 min at 350 F (be careful, it can burn easily). Fill and bake as above.
Posted to JEWISH-FOOD digest by Shaul and Aviva Ceder <ceder@...> on Dec 24, 1998, converted by MM_Buster v2.0l.