Vegetarian strawberry shortcake
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Tofu |
| 3 | tablespoons | Sugar |
| ½ | cup | Shortening |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Baking powder |
| ½ | teaspoon | Cream of tartar |
| 2 | cups | Flour |
| ½ | cup | Water |
| Strawberries, as needed | ||
| Sugar, optional | ||
Directions
SHORTCAKE
TOPPING
Preheat oven to 450F. Cream together the tofu, sugar & 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 & knead the dough until it is well mixed. Transfer to an oiled 8½" round baking dish. Bake in the preheated oven for 15 to 20 minutes. Let cool for 5 minutes or so & 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 imemdiately.