
Summery Tofu Key Lime Pie
Summery Tofu Key Lime Pie
A vegan and gluten free summer treat with a creamy tofu filling.
- 1 hour
- Medium
- Desserts
- 6-8 Servings
Ingredients
Makes 18
75g Plain Flour
1 free-range Egg
75ml Milk
55ml Water
Butter
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
Directions
- 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.
- Meanwhile, squeeze the juice from the limes. Use 1 of them to grate the lime zest or slice 1 lime for garnish.
- 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.
- Pour the mixture onto the pastry case or biscuit base. Garnish with lime zest or sliced limes.
- Refrigerate for at least 3-4 hours or overnight. Serve.
Discover more recipes
- 30m
- Easy
Miso Soup
- 30m
- Medium
Chicken Teriyaki Bao
- 30m
- Medium
Multigrain Vegetarian Sushi Roll
- 15m
- Easy
Kimchi Tofu Nabe
- 1h
- Medium
Kushi Age - Deep Fried Skewers
- 30m
- Easy
Pan-Fried Gyoza
- 30m
- Easy
Yakiniku Lettuce Wrap
- 30m
- Medium
Soba Noodle Salad
- 30m
- Medium
Sushi Bento Box
- 30m
- Easy
Prawn Tempura Hosomaki Roll
- 30m
- Medium
Fish and Chip Nigiri
- 30m
- Expert
Tofu Burger
- 1h
- Medium
Devonshire Cream Tea Scone Sushi
- 1h
- Medium
Deep South Christmas Chicken
- 30m
- Easy
Panko Stuffing for Parties
- 30m
- Medium
Deep-fried Haggis Onigiri
- 30m
- Medium
Cubic Meatloaf With Ankake Sauce
- 30m
- Medium
Nasu Dengaku
- 15m
- Easy
Sweet Miso Salad Bouquet
- 1h+
- Medium
Chumaki - Medium Sushi Rolls
- 1h+
- Medium
Uramaki - Inside-out Sushi Rolls
- 30m
- Expert
Kimchi Nabe Hot Pot
- 30m
- Easy
Takoyaki Octopus Balls
- 30m
- Easy
Vegan Tofu Egg Nog
- 30m
- Medium
Konnyaku Sushi