Lemon Tofu Phyllo Pie With Winter Greens Recipes

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TOFU QUICK LEMON CREAM PIE



Tofu Quick Lemon Cream Pie image

I found this recipe several years ago on a recipe site on the internet. Of course, that site is not longer around. I have made this several times and no one has ever guessed that it has tofu in it.

Provided by Mary K. W.

Categories     Dessert

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

1 (10 ounce) package extra-firm silken tofu
1/2 cup fresh lemon juice
1 tablespoon lemon peel
1/2 cup sugar
1 large egg white
1 graham cracker pie crust
8 ounces frozen light whipped dessert topping

Steps:

  • Blenderize tofu, lemon juice and sugar.
  • Add lemon peel.
  • Fold in thawed whipped topping.
  • Brush graham cracker crust with slightly beaten egg white. Bake at 375 degrees F for 5 minutes.
  • Allow crust to cool.
  • Pour lemon filling into cooled pie crust. Chill.
  • When ready to serve, garnish with fresh berries or other fruits. Can also be frozen.

Nutrition Facts : Calories 221.8, Fat 8.1, SaturatedFat 1.7, Sodium 200.2, Carbohydrate 34.2, Fiber 0.6, Sugar 24.7, Protein 4.4

LEMON OR LIME TOFU PIE



Lemon or Lime Tofu Pie image

Make and share this Lemon or Lime Tofu Pie recipe from Food.com.

Provided by LizAnn

Categories     Pie

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

0.5 (14 ounce) package soft tofu (sliken prefered)
1 (3 ounce) box lemon gelatin or 1 (3 ounce) box lime Jell-O gelatin
1 cup boiling water
2 tablespoons lemon juice (optional)
8 ounces Cool Whip
1 ready bake graham cracker pie crust

Steps:

  • Dissolve jello in one cup hot water.
  • Cool in refrigerator until slightly thickened.
  • Drain tofu and blend in blender until smooth.
  • add lemon juice, jello, and half of cool whip.
  • Blend mixture.
  • Pour into pie crust.
  • Spread remaininng cool whip on top of jello mixture.
  • Refrigerate several hours.
  • Optional: decorate pie with mandarin oranges.

Nutrition Facts : Calories 391.1, Fat 20.7, SaturatedFat 10.5, Sodium 306.6, Carbohydrate 48.1, Fiber 0.7, Sugar 36.4, Protein 5.4

LEMON TOFU-PHYLLO PIE WITH WINTER GREENS



LEMON TOFU-PHYLLO PIE WITH WINTER GREENS image

Categories     Vegetable     Brunch     Bake     Vegetarian     Buffet     Lemon     Tofu

Yield 6 Servings

Number Of Ingredients 18

TOFU:
1 pound extra firm tofu
zest of 1 lemon
1/3 cup fresh lemon juice
1/4 cup olive oil
3 tablespoons chopped fresh dill
3 garlic cloves, mashed
pinch of red pepper flakes
sea salt
VEGETABLES:
1 1/2 pounds collard green, kale or other leafy green
2 tablespoons olive oil
1 1/2 cup onion, thinly sliced
12 ounces crimini mushrooms, thinly sliced
1/3 cup sun-dried tomatoes, thinly sliced
8 tablespoons butter
8 ounce package phyllo, thawed
paprika for dusting

Steps:

  • TOFU: 1. Mash the tofu in a bowl. 2. Add rest of ingredients, stir until combined and set aside. VEGETABLES: 1. Steam greens for 3-4 minutes, until they turn a bright green. Drain, and set aside to cool. 2. In a large skillet, heat oil over medium-high heat. Add the onions, cook until browned, 3-4 minutes. 3. Add mushrooms and season with salt and pepper. Increase heat and cook, stirring until mushrooms caramelize, about 5 minutes. 4. Stir in greens and tomatoes. Remove from heat. TO ASSEMBLE PIE: 1. Brush a 10 inch spring form pan or pie dish with butter. Place 5 sheets of phyllo down, brushing with butter between each layer. The extra pieces that hang over can be trimmed off at the end, or folded over. 2. Spread the vegetable layer, and cover with 2 more phyllo sheets, buttered in between. 3. Spread the tofu layer and top with 8-10 more phyllo layers, again, brushing with butter between each layer. 4. Brush top with butter. Lightly score top into 6 slices, taking care to only cut phyllo layer. Sprinkle with paprika. 5. Bake until browned, about 35 minutes. Let cool for 5 minutes before serving.

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