Thursday, September 11, 2014

Lemon Tofu Squares

As longtime readers of this blog will remember, desserts are not something that tempt me. I just prefer vinegar to sweet. Yes, it's weird, but I know I'm not alone in this taste preference!

However this is a tart sweet, but not too tart, and it's got a magic ingredient. Yup, tofu is how this curd is made, no eggs here. I made it for a class I was teaching on how to cook with tofu and during a test run on the teenage daughters I naughtily forgot to mention the tofu until after they'd devoured a few squares. Total satisfaction on everyone's part!

In this version I did not let the saffron threads soak in the lemon juice prior to adding it to the tofu curd, which resulted in such a pale yellow color. If you like your lemon squares to look more lemonly, do allow the saffron to sit in the lemon juice at least 5 minutes before adding to the filling mixture.

Lemon Tofu Squares (adapted from Ecurry!)
(makes 9-12 pieces)

1/2 cup plus 2 tablespoons virgin coconut oil, melted
1/4 cup sugar
1 teaspoon lemon extract or almond extract (or vanilla extract)
1/8 teaspoon salt
1 tablespoon lemon zest
3/4 cup almond flour or almond meal + 3/4 cup all purpose flour or 1 1/2 cups all purpose flour

1 package silken tofu, soft
1 cup sugar
5 tablespoons grated lemon zest
1/2 cup freshly squeezed lemon juice
1 teaspoon baking powder
4 tablespoons all purpose flour

1 tablespoon corn starch
10 strands of saffron
powdered sugar, for dusting

Preheat oven to 400 degrees. Combine sugar, extract, zest, salt and flour in bowl and mix well. Add in coconut oil to create crumbly dough and press into 9 x 9 inch baking pan. Bake shell for 20 minutes until dough loses it's raw look but does not brown. Remove from oven and allow to cool.

Crumble saffron into lemon juice and allow to soak, stirring occasionally. Combine tofu, sugar, baking powder, flour, and corn starch in bowl of food processor and pulse to combine, scrapping down the sides to make sure everything is incorporated. Add lemon juice and pulse until well combined. Pour into shell and bake 40 minutes until center is slightly firm. Turn off oven and allow to rest in oven for 5 minutes before removing to allow to cool. Refrigerate for at least 2 hours to fully firm up and chill. Dust top with powdered sugar by passing it through a sieve to achieve dusted look.
Cut and serve.


Recipes currently inspiring me:

Lentil, Fava Bean and Jicama Salad with Walnut Vinaigrette at The Well Seasoned Cook
Strawberry, Pistachio and Goat Cheese Crepes at Eats Well With Others
Blue and Red Berry Ricotta Galette at Smitten Kitchen

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