Blueberry Tofu Tart
Did you just read that title and this uhhhh what? 🤔 I promise you'll never know you're eating tofu! It's an ingredient that I can always seem to find in the stores right now but it's also one I rarely ever buy.
The crunchy graham cracker crust and creamy blueberry tofu filling make a delightful treat! I have previously made chocolate peanut butter pie with tofu but my oldest requested blueberry and we had some frozen. So are you totally weirded out by this or kind of want to give it a try?!
GRAHAM CRACKER CRUST
1 packet graham crackers, about 10 full crackers
5 Tbs melted butter
2 Tbs sugar
Pulse the graham crackers in a food processor until crumbs. Mix in the butter and sugar. Scoop the mix into silicone muffin liners ( or a large pie pan ) and lightly press it into the bottom and up the sides.
Preheat the oven to 375°F. Bake the crusts for 10 minutes or until lightly golden brown. Set aside and prepare the filling.
BLUEBERRY TOFU FILLING
1 container firm tofu
2 cups frozen blueberries, thawed
1/4 cup maple syrup or honey
1 tsp vanilla extract
Zest of one lemon
Put all of the ingredients in a blender. Purée until nice and smooth. Spoon into graham cracker crusts and refrigerate until set.
Save this one for the next time you head to the store!