all gone: lemon-coconut tofu squares
Quick little post before I do one of three things calling my name this Labor Day Friday afternoon. My three post post choices: 1. take a nap because Venus Williams almost came back to win a three setter at the US Open until after midnight EST and I had to get up before 6 for work, 2. clean the house because it was too pretty outside on my two days off this week to vacuum and dust or 3. watch more tennis from the US Open. I can possibly pull off cleaning and watching with all my televisions on or I can most definitely pull off napping and watching because as soon as I sit in a comfy chair it's lights out.
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.
Lemon-Coconut Tofu Squares
Crust
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
Filling
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.
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.
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| 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
Crust
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
Filling
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.
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| ingredients |
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| liquids for crust |
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| wheat flour added in and crust patted into pan |
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| filling ingredients in my food processor |
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| looks a lot like traditional lemon bar filling |
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| baked crust without filling |
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| baked crust filled and baked again waiting to cool for a good dusting of powdered sugar |
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