Tofu Pie Recipes

Make nutritious tofu desserts.

| May/June 1984

At a time when almost everyone seems to be borrowing ideas from Japan, is it possible that the people of that nation could learn something from us? You bet it is! For centuries, you see, the Japanese (and other Orientals) have prepared tofu—the inexpensive soybean food that's low in calories and saturated fats, free of cholesterol, rich in vitamins and minerals, and high in protein—in essentially the same ways. Without a doubt, many of those traditional recipes are good tasting as well as nutritious . . . but they're not the last word on tofu cuisine. In less than a decade, Americans have adapted tofu to the Western palate . . . and Occidental cooks have really pioneered the development of a number of tofu desserts. The creations include a mouth-watering array of pies, cheesecakes, puddings, cakes, cookies, delicate pastries, and even ice creams!

Tofu—which can range from a soft, pudding-like consistency to one that resembles pressed cheese—lends itself especially well to pies of all descriptions. Five of my favorites are presented here, each of which calls for a baked crumb or nut crust and an unbaked filling. I whip up the fillings in my food processor (though you could use a blender or a mixer . . . see the Blending Techniques section) and quickly gel them, using powdered agar, another oriental import (see the Agar section for more information). And as for the taste of these delectable concoctions . . . well, you'll just have to find out for yourself. Try one or two of these recipes . . . and celebrate the Western culinary imagination.

Apricot Tofu Pie


5 whole wheat graham crackers (each 2 1/2" X 5")
3 tablespoons of wheat germ
3 tablespoons of whole wheat flour
1/2 teaspoon of ground cinnamon
2 tablespoons of vegetable oil
1 1/2 tablespoons of mild honey


6 ounces of dried apricot halves
2 1/2 cups of cold water
1 pound (about 1 1/2 cups) of soft tofu
1 teaspoon of vanilla extract
1/2 cup of mild honey
1 teaspoon of powdered agar

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