Raspberry Lemonade Tofu Pie

My sister makes the most amazing chocolate peanut butter pie (don't worry, that's coming soon in another post), which in turn inspired me to create a pie that was just as good, but contrasted her go to party pie.  So, the raspberry lemonade tofu pie was born.  Good thing I was able to perfect the recipe before the deadline of the Vegetarian Nutrition Dietetic Practice Group New Years Recipe contest.  While I didn't win the contest, you can still find my recipe on their website.  Plus, you might want to check out the other recipes as well.

I used frozen raspberries because not only are they cheaper, but they were in better shape than the fresh and you can't tell once you have pureed it anyway.
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Tofu is used as the binder and it provides a nice creamy texture.  If you have ever tried a tofu pie before then you know what I am talking about.  Since the raspberries and lemon were adding more liquid, I made sure to press this tofu even though it is not entirely necessary.
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I pureed my tofu, then added the raspberries to it.  Pureed some more and added my lemon juice.  I used pectin as my thickening agent.  My first attempt was, un well, messy!  So pectin on later attempts made a huge difference.
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I used a store bought pie crust, and yes you can find vegan options, or make at home.
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Once my filling was blended I poured into my pie crust.
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For garnish I used some fresh raspberries.
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After about 2-3 hours in the fridge it was ready for serving.  YUM!

Yield: 8 servings – 1/8 of the pie
Preparation Time: 15-20 minutes

Total Time: 2 hours 20 minutes
Ingredients
  • 1 – 12.3 oz pkg Mori-Nu® Silken tofu, firm, pressed to remove excess water
  • ¼ cup Granulated sugar
  • 1 cup Frozen raspberries, thawed and drained to remove excess water
  • 1 each Lemon, juiced
  • 1 Tbsp Lemon zest
  • 1 – 1.75 oz pkg Sure Jell® (pectin) or similar brand of pectin
  • 1 – 9 inch Graham cracker pie crust, prepared (or similar/homemade for vegan crust)
  • Fresh or frozen raspberries for garnish
Additional Items Needed
  • Food processor preferably, blender (optional)
  • 1 flexible spatula
Directions
  1. In a food processor or a blender puree tofu, sugar, raspberries, lemon juice, lemon zest and pectin until smooth, scraping down sides as necessary.
  2. Pour into graham cracker crust and refrigerate at least 2 hours, or until firm.
  3. Garnish with raspberries.
  4. Chill until ready to serve.
Calories: 211; Total Fat: 8.7 g; Saturated Fat: 1.7 g; Trans Fat: 0 g; Cholesterol: 0 mg; Sodium: 187 mg; Carbohydrates: 29.9 g; Dietary Fiber: 1.6 g; Sugar: 19.3 g; Protein: 4.5 g; Vitamin A: 250 IU; Vitamin C: 16.2 mg; Calcium 30 mg; Iron: 1.26 mg

7 comments:

Gina; The Candid RD said...

Sounds amazing! Tofu makes my stomach upset, but the silken tofu doesn't hurt it as much, for some odd reason.
Thanks for the recipe Melinda! HAve a great week :)

Kristen (swanky dietitian) said...

I love that you used tofu for a pie! Genius!
I have only used extra firm tofu so I should branch out a bit.

Rebecca Subbiah said...

love this

allarminda said...

Can't wait to try this! Thanks @chowandchatter for getting me here!

Bo said...

I don't cook enough with tofu...this would be a great recipe to try...you can't go wrong with pie!

Ameena said...

What a fabulous combination...if soy didn't make my skin breakout something terrible I'd be all over this. I love tofu!

eatingRD said...

Yum this looks nice and refreshing! Happy New Year!

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