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.
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.
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.
I used a store bought pie crust, and yes you can find vegan options, or make at home.
Once my filling was blended I poured into my pie crust.
For garnish I used some fresh raspberries.
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
  • 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
  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


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.

chow and chatter 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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