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Fruit & Tofu Pie

Fruit & Tofu Pie recipe image
This innovative dessert combines silky firm tofu with honey and vanilla to create a rich, cheesecake-like custard without dairy. The base is filled with tender sliced peaches or mangoes, lightly spiced with cinnamon and nutmeg, and studded with toasted shredded coconut. The result is a pie that is both comforting and refreshing, offering a smooth texture that contrasts beautifully with the soft fruit topping. It&# 226;€™s an excellent choice for vegan gatherings or as a lighter alternative to traditional heavy fruit pies. The natural sweetness of the fruit balances the savory undertones of the tofu, creating a sophisticated flavor profile that feels indulgent yet wholesome.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 82.3
Dietary: Vegetarian
Description
This innovative dessert combines silky firm tofu with honey and vanilla to create a rich, cheesecake-like custard without dairy. The base is filled with tender sliced peaches or mangoes, lightly spiced with cinnamon and nutmeg, and studded with toasted shredded coconut. The result is a pie that is both comforting and refreshing, offering a smooth texture that contrasts beautifully with the soft fruit topping. It&# 226;€™s an excellent choice for vegan gatherings or as a lighter alternative to traditional heavy fruit pies. The natural sweetness of the fruit balances the savory undertones of the tofu, creating a sophisticated flavor profile that feels indulgent yet wholesome.
Ingredients
  • 2 1/2 cups Sliced peaches or mangoes
  • 1/2 cup Shredded coconut
  • 1 cup Unsweetened honey (or agave for vegan)
  • 2 tbsp Whole wheat flour
  • 1 tsp Ground cinnamon
  • 1/8 tsp Ground nutmeg
  • 1 9-inch Baked pie shell
  • 12 oz Firm tofu, squeezed to remove moisture
  • 4 oz Non-dairy cream cheese
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla extract
Directions
  1. 1
    Preheat your oven to 350°F (175°C).
  2. 2
    In a large bowl, combine the sliced peaches (or mangoes), shredded coconut, 1/4 cup of the honey, the whole wheat flour, 1/2 teaspoon of the cinnamon, and the nutmeg.
  3. 3
    Gently toss the mixture to coat the fruit evenly, then spoon it into the pre-baked 9-inch pie shell.
  4. 4
    In a blender, combine the drained firm tofu, non-dairy cream cheese, the remaining 3/4 cup of honey, the remaining 1/2 teaspoon of cinnamon, the salt, and the vanilla extract.
  5. 5
    Blend the mixture on high speed until completely smooth and creamy.
  6. 6
    Pour the tofu custard mixture evenly over the fruit layer in the pie shell.
  7. 7
    Bake for 50 to 60 minutes, or until the top is golden brown and the custard is set.
  8. 8
    Allow the pie to cool completely before slicing to allow the filling to firm up.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 82.3kcal
% Daily Value *
Total Fat 5.2g8%
Saturated Fat 4.1g21%
Cholesterol 0.0mg0%
Sodium 6.5mg1%
Total Carbohydrate 9.8g4%
Dietary Fiber 2.1g9%
Sugars 7.2g
Protein 1.2g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a strictly vegan option, ensure you use agave nectar or maple syrup instead of honey, and verify your pie shell and cream cheese are dairy-free.

Pressing the tofu is crucial for the right texture. Wrap the block in a clean kitchen towel and place a heavy object on top for at least 15 minutes before blending to remove excess water.

You can substitute peaches with mangoes, berries, or pears depending on the season. Adjust the flour slightly if using very juicy fruits to prevent a soggy filling.

Store leftovers in the refrigerator for up to 3 days. Serve chilled or at room temperature.

Keywords: tofu pie, vegan dessert, fruit custard, peach pie, mango dessert, coconut topping, healthy baking, dairy-free, protein dessert, spiced fruit, homemade pie, smooth custard
Read it online: https://www.chefs-mate.com/recipe/fruit-tofu-pie/