When my friend Chava gave me a slice of this pie to taste, I had no idea what the ingredients were. All I knew was that it tasted really delicious and not healthy at all! When she told me it was a tofu cheesecake/pie I couldn
- 1 cup whole wheat flour -
- 1/2 tsp baking powder -
- 1/2 cup oil -
- 1 1/3 cup warm water -
- 2 Tbsp agar flakes (available in the health store; you can sub unflavored gelatin, although it’s not exactly the same) -
- 2/3 cup soy milk -
- 1/2 cup cane sugar or apple juice concentrate (I’ve tasted it both ways, and both are delicious) -
- 1/2 tsp salt -
- 1 pkg tofu (1 lb/450 grams) -
- 4 Tbsp lemon juice, preferably fresh -
- 2 Tbsp lemon peel (try not to leave this out; I feel it makes a big difference) -
- 2 tsp vanilla extract -
Mix all ingredients together with a fork. Add a little more flour if necessary. Bake 10–15 minutes for a small pie, 20–25 minutes for a large pie, at 180°C (350°F). Dough can be frozen. This extremely versatile dough can be used for both sweet and savory dishes, such as quiches. Of course you can sub any dough/crust of your choice.
Place agar flakes and soy milk in a pot, and let sit 5 minutes. Add sugar and salt, and cook on a low flame for about 5 minutes, until sugar melts. Place the remaining ingredients plus the pot contents in a blender. Mix until well blended. Do not bake! Let cool on the counter, then refrigerate. Right before serving, top with pie filling of your choice. (I’ve tasted it with homemade blueberry pie filling. Divine!)
Tip: Look at all the advantages of this recipe: no eggs for those allergic to them, no baking necessary (aside from the crust), and it can be made in advance. Wait — and it’s also so nutritious! That’s reason enough to try it, isn’t it?!
Note: This pie freezes beautifully. It also keeps in the fridge for a long time, so you can even make it on Tuesday for Shabbos!
Storing info: Tofu should be covered with water and stored in the refrigerator up to one week. Change water daily. If tofu smells sour, throw it out. You can store it in the freezer for up to five months. Interestingly, it then becomes meatier and chewier and absorbs flavors more easily.
This recipe was featured in Mishpacha Magazine, Issue 145