Lemon masks soybean flavor in light tofu pie
I'm going to assume that anyone who sets out to make a tofu pie isn't really interested in a pie that tastes like tofu.
Chances are they're in it for the health benefits. Tofu pies mimic chiffon pies, without the eggs or cream, although nondairy whipped toppings are standard. The usual formula calls for a box of Jell-O, which is whipped in with tofu, and somehow it all magically creates a creamy, chiffon-like filling.
One of my correspondents asked for my best recipe for a tofu pie. Truth is, until last week I'd never made one -- I'd only tasted pies made by others and none were worth a return visit. They all had that soybeany aftertaste that's great in plain tofu, but, sheesh, keep it outta my desserts.
The solution seems to be to pick a flavor that's strong enough to mask the tofu. I suggest lemon or lime, with added citrus juice to pump up the tartness. One of my friends even stirs in a small can of crushed pineapple (drained), to disguise things even more.
I made up a lemon pie, which passed my own taste test (no tofu flavor) and put it out on the office food table without telling anyone what it was. Of course, everything eventually gets eaten off that table, but this pie was cleaned up with respectable speed, no one suspecting tofu. I'd take that as a positive review.
Lemon Tofu Pie
Adapted from "The Tastes and Tales of Moiliili" (fifth printing, 2005, $14.95)
1 3-ounce box lemon-flavored gelatin
1 cup hot water
2 tablespoons lemon juice
10 ounces soft tofu
1 8-ounce container non-dairy whipped topping (such as Cool Whip)
1 prepared graham-cracker pie crust
Combine gelatin, hot water and lemon juice; stir to dissolve gelatin. Refrigerate 20 to 30 minutes until slightly thickened.
Meanwhile, cut tofu in chunks and place in colander to drain. Push on tofu with palm to squeeze out as much liquid as possible.
Beat tofu, gradually adding whipped topping. Mixture may be grainy; do not be alarmed. Fold in gelatin; stir until smooth. Pour into pie crust and refrigerate until firm, 3 to 4 hours.
Garnish with more whipped topping if desired.
Nutritional information unavailable.
Note: Any flavor of gelatin may be used in place of lemon, but keep the lemon juice.
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