Anyway, here's the skinny on today's recipe. I love Martha Stewart's Whole Living Magazine. Having a recipe/article published in an issue is right up there on my lists of goals. The September issue has a lovely spread of tofu recipes. I've always wanted to try silken tofu in a dessert recipe and the lemon-coconut tofu squares finally earned silken tofu a spot on my grocery list. My husband scoffed when he learned what I was baking, but I told him "I write a food blog, it's part of the job to try something new". The crust calls for coconut oil rather than butter and the filling calls for tofu and no eggs. I believe that makes this treat vegan if that's important to you or someone you love. Turns out the little lemon squares are just really yummy and my lulu co-workers gobbled them up. So for Mallory and Amanda who asked so nicely, here's the recipe. Maria Sharapova has just taken the court so it's a speed post.
|would love to show you a cute, dusted lemon-coconut tofu square,|
but they are all gone! Here is the whole pan fresh out of the oven.
Lemon-Coconut Tofu Squares
1/2 C coconut oil, melted plus a bit more for brushing the pan
1/4 C cane sugar
1 tsp vanilla
1/4 tsp kosher salt
1 1/2 C whole wheat pastry flour
1/2 C silken tofu
3/4 C cane sugar
1 T grated lemon zest
1/4 C fresh lemon juice
1/4 tsp baking powder
2 T whole wheat pastry flour
confectioner's sugar for dusting bars
Heat oven to 350 degrees. Brush and 8-inch square baking dish or pan with a little melted oil, then line the pan with parchment paper, leaving an overhang and then brush the parchment with a bit more of the melted oil.
Make crust: Stir together 1/2 C melted coconut oil, sugar, vanilla and salt. Stir flour into mixture just until combined. Press dough into prepared dish or pan. Bake crust until pale golden-brown, or about 20 minutes.
While crust is baking, make filling: Process or blend together tofu, sugar, lemon zest, lemon juice, baking powder and flour until smooth. Pour onto baked crust and return to oven to bake until set 25-30 minutes.
Cool completely and generously dust with confectioner's sugar before serving.
|liquids for crust|
|wheat flour added in and crust patted into pan|
|filling ingredients in my food processor|
|looks a lot like traditional lemon bar filling|
|baked crust without filling|
|baked crust filled and baked again waiting to cool |
for a good dusting of powdered sugar