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Recipe Name: Rhubarb Lemon Tofu "pie" (vlf Vegan) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
5 Stalks rhubarb, washed
Leaves discarded
1 Granny smith apple, peeled
cored and cubed
Dozen large strawberries
6 Ounce(s) Firm, reduced fat tofu
Juice of 1/2 lemon
1/4 Cup(s) + 2 T sugar
2 Tablespoon(s) Whole wheat flour
2 Teaspoon(s) Sugar + 2 t whole wheat
Flour, or optional pie crust
And crust crumble), And crust crumble
Directions:
In a rice cooker, (or pot) add a little water and the rhubarb
stalks,chopped. Cook covered for several minutes (be more observant if
doingrangetop cooking, as heat source may be hotter, and add water
asneeded). When rhubarb is pretty well done, carefully remove the
cover(have an oven mitt on) and add the cubed apple, strawberries, and
1/4 csugar. Cover and continue cooking a few more minutes.Meanwhile,
puree the tofu in a food processor or chopper, until verysmooth. Add
lemon juice, 2 T sugar, 2 T whole wheat flour, and processuntil well
blended. Line an 8" pie tin with oil, (here you can add apie shell if
you prefer, instead of...) and sprinkle to coat with asugar and whole
wheat flour mixture, about 2 t each. Spread the tofumixture into the
pie tin (or onto the crust). Bake at 400 F for a fewminutes, (until
crust is done, if using a crust). Remove and cool.Check rhubarb
mixture for sweetness (I use a minimum of sugar), andadjust to your
preference. Pour into a fine (or cheesecloth lined)seive, and drain
off juices, do not squeese dry. Save juices for someother use (perhaps
for a jelly). Pour remaining rhubarb mixture overthe baked lemon tofu.
Refrigerate (or top with crust crumble and bakeagain until done). The
texture of the fruit mixture does not jell, orthicken, when the smaller
amount of sugar is used, but I like it the wayit is. The lemon tofu is
in sweet contrast to the more tart but stillsweet rhubarb and fruit
filling.From: Lu Bozinovich <U33754@uicvm.uic.edu>. rfvc Digest V94
Issue #200Sept. 17, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.comusing MMCONV.File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1133
Calories From Fat: 582
Total Fat: 64.7g
Cholesterol: 0mg
Sodium: 796.8mg
Potassium: 432.6mg
Carbohydrates: 124.3g
Fiber: 6.2g
Sugar: 2.1g
Protein: 14.6g


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