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Tofu Spice Tart Recipe

Kathy Whyte/ WNBF News

Foodie Friday Don’t Fear the Tofu Part II. We take the base from the last recipe for the strawberry/chocolate bars and make what looks and tastes very similar to pumpkin pie! Again, tons of protein is found in tofu, which is just soy beans! Nothing to be afraid of.

Spice Tofu Tart (prep. time about 15 minutes. Serves 6)

½ lb. Silken tofu (half a package)

¼ C. corn starch

¼ C. brown sugar

1 Tb. cinnamon

¼ tsp. each ginger & nutmeg

1 tsp. vanilla extract

pinch of salt.

1 puff pastry sheet, thawed

 

Preheat oven to 370. Lightly roll the puff pastry to about a quarter inch thick and cut into 6 squares.  Lightly press dough into muffin pans and chill.  With a balloon whisk, whip the silken tofu until smooth.  Stir in the remaining ingredients and spoon into chilled tart shells.

Bake, about 5-10 minutes in a hot oven until the crusts are golden brown and puffed.

Serve with a little whipped cream or ice cream.

Variations:  before baking, top the tarts with chopped pecans or other nuts. The silken tofu base with corn starch can be flavored with melted chocolate for chocolate tarts, fruit purees like banana or peach or with extracts like coconut to make a healthier coconut cream pie. Just substitute granulated sugar for brown sugar in those variations.

Everyone here at the broadcast palace enjoyed the tarts, got over their fear of tofu and said they were very surprised by how much they really liked the treats.

DON’T FEAR THE TOFU! 

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