Tofu Lemon Tart with Olive Oil Crust
1 ½ cups all purpose flour
½ cup confectioners’ sugar
1/4 teaspoon kosher salt
1 vanilla bean, seeded
1/3 cup extra virgin olive oil
1/4 cup cold water
Zest from 1 lemon
1 (14 oz.) package House Foods Premium or Organic Tofu Firm
1 ¼ cup sugar
1 ¼ cup freshly squeezed lemon juice
1/3 cup all purpose flour
3/4 tsp baking powder
1/2 tsp kosher salt
Confectioners’ sugar, for garnish (optional)
Spray a 9 inch tart pan with removable bottom with non stick spray.
In a large bowl, whisk together the flour, sugar, salt, and vanilla bean seeds.
Drizzle in the olive oil and stir it in with a wooden spoon, then drizzle in the water, and stir in together until lumpy.
Use your hands and knead the dough until it just comes together as a ball in the bowl.
Dust your work surface lightly with flour and dust a rolling pin.
Roll out the dough 1 inch bigger than a 9- inch tart pan.
Move the dough to the tart pan and press evenly into the pan.
Prick the bottom with a fork and place in the fridge for 30 minutes to rest.
Heat oven to 350 degrees.
Place chilled tart shell on a rimmed baking sheet and place in the oven to bake for 20 minutes.
Meanwhile, add the tofu, sugar, lemon juice, flour, baking powder, and salt to the bowl of a food processor and blend until smooth.
Remove tart dough from oven and carefully pour the filling into the shell.
Place tart back into the oven and bake for 45 minutes, until just the center of the tart is still wiggly when gently shakened.
Remove from oven and let cool completely.
The filling will deflate slightly as it cools.
Sprinkle lightly with confectioners’ sugar before serving, if desired. Serves 8.
TOFU BERRY SHORTCAKE
½ pkg House Foods Premium or Organic Tofu Medium Firm
3 Tbsp powdered sugar
2 Tbsp maple syrup
2 tsp pure vanilla extract
1 vanilla bean, seeded
1 Tbsp vanilla almond milk (optional)
½ (17-1/4oz.) pkg frozen puff pastry (1 sheet), thawed
1-1/2 pounds strawberries , hulled and sliced
1/4 cup sugar
Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper.
First prepare the tofu vanilla cream: break the tofu up into pieces and add to the food processor along with the powdered sugar, maple syrup, vanilla, and almond milk. Blend for 1 minute until completely smooth. Remove to a bowl, cover with plastic wrap and refrigerate for 1 hour.
Meanwhile, flour work surface. Roll out each puff pastry sheet to a 14-inch square. Use a biscuit cutter to cut the puff pastry into 10 (3 ½ -inch) rounds. Place on the prepared baking sheet. Bake the pastry until golden brown and puffy, about 15 minutes, rotating the sheets halfway through cooking. Remove and let them cool. Once cool, horizontally slice each puffed round into 2 pieces.
Add the strawberries, sugar and lemon juice to a medium bowl and toss. Let it sit at room temperature for 20 minutes so the juices develop.
To assemble, add a puffed round to a dessert plate. Add a layer of tofu cream and strawberries and dollop of tofu cream. Top with round of pastry and sprinkle with powdered sugar. Serve immediately. Serves 8