Lemon or Lime Tofu Pie
Brighten up your dessert menu with this refreshing Lemon or Lime Tofu Pie, a creamy, plant-based treat that’s as light as it is luscious. Made with protein-rich silken tofu and zesty citrus juice, this vegan pie delivers a tangy kick perfectly balanced with the natural sweetness of maple syrup. The golden graham cracker crust, baked to perfection, adds a delightful crunch to complement the smooth, velvety filling. Ready in just 20 minutes of prep time, this no-bake filling sets beautifully in the refrigerator for a fuss-free, make-ahead dessert. Ideal for spring and summer gatherings, this pie can be garnished with whipped vegan cream and citrus slices for an elegant, eye-catching presentation. Whether you choose lemon or lime, this dairy-free and egg-free recipe is sure to be a hit with vegans and non-vegans alike!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Vegan butter (melted)
- 2 tablespoons Granulated sugar
- 14 ounces Silken tofu (drained)
- 0.5 cups Fresh lemon or lime juice
- 1 tablespoon Lemon or lime zest (finely grated)
- 0.5 cups Maple syrup
- 2.5 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 1 Pinch of salt
- 1 serving Optional: Whipped vegan cream and citrus slices for garnish
Instructions
Preheat the oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, melted vegan butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture firmly into the bottom and sides of a 9-inch pie pan to form an even crust.
Bake the crust in the oven for 8-10 minutes, or until golden and slightly firm. Remove from the oven and let it cool completely.
While the crust cools, prepare the filling. In a blender or food processor, add the silken tofu, lemon or lime juice, zest, maple syrup, cornstarch, vanilla extract, and a pinch of salt.
Blend the mixture on high until it becomes completely smooth and creamy, about 1-2 minutes. Scrape down the sides as needed to ensure everything is well combined.
Pour the filling into the cooled crust, spreading it evenly with a spatula.
Place the pie in the refrigerator for at least 4 hours (or overnight) to allow the filling to set completely.
Once set, garnish with whipped vegan cream and thin slices of lemon or lime, if desired, before serving.
Slice and enjoy this bright and creamy dessert!
Nutrition Facts
Calories |
283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 224 mg | 10% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 24.2 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 113 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
