Summery Tofu Key Lime Pie

A vegan and gluten free summer treat with a creamy tofu filling.

  • 1 hour
  • Medium
  • Desserts
  • 6-8 Servings


Makes 18

75g Plain Flour

1 free-range Egg

75ml Milk

55ml Water


Salt and Pepper

Sushi Rice:

125g Yutaka Sushi Rice

165ml Water

2 tsp Japanese Rice Vinegar

Wasabi Paste

Fillet Steak, 3.5 cm thick - cooked to preference


  1. Open Yutaka tofu and slice into 3-4 pieces. Wrap in several sheets of kitchen paper and microwave for 1-2 minutes to drain the water. Re-wrap with new sheets and put a weight on it to drain more water. Leave for 15-20 minutes at room temperature.
  2.  Meanwhile, squeeze the juice from the limes. Use 1 of them to grate the lime zest or slice 1 lime for garnish.
  3.  Blend tofu and lime juice in a food processor until creamy. Then add the rest of the ingredients < for the filling > and blend again until the texture is creamy and smooth.
  4.  Pour the mixture onto the pastry case or biscuit base. Garnish with lime zest or sliced limes.
  5.  Refrigerate for at least 3-4 hours or overnight. Serve.

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