Fresh Strawberry Tofu Pie

Fresh Strawberry Tofu Pie

from The Shoshoni Cookbook

It’s pie season, and this luscious dessert is just like fresh strawberries and cream.

Yield: One 9″ pie (eight slices)

Prep Time: 30 min

Cooking Time: 60 min

Ingredients:

• 2 cups granola
• 3 TBSN apple juice
• 1 pound soft tofu
• 2 TBSN fresh lemon juice
• 1 1/2 tsp pure vanilla extract
• pinch of salt
• 2 cups fresh strawberries, chopped
• 1/2 cup honey (local and raw if possible!)
• 2 cups fresh strawberries, sliced
• 2/3 cup honey
• 1 TBSN arrowroot powder

Cooking Instructions:

1. Preheat oven to 350°F.
2. Combine granola and apple juice in a blender, and process until the mixture has a fine, crumb-like texture. Pat into a 9″ glass pie plate, and bake for 10 minutes or until golden brown. Allow to cool. Keep the oven at 350°F.
3. Puree tofu, lemon juice, vanilla, salt, chopped strawberries, and 1/2 cup honey until smooth.
4. Pour filling into pie crust, and bake for 60 minutes or until edges turn golden.
5. In a smal saucepan, combine sliced strawberries and 2/3 cup honey, and add filtered water just to cover. Bring to a boil and thicken with arrowroot powder. Serve warm sauce over freshly baked pie.