Creamy Tofu Pie

Cooked Crust: (use basic short-crust pastry - 9" pie)

¼ cup cold butter - cut into small pieces
1 cup zentrofan organic wholemeal flour
dash of salt
up to 3 tab cold water, milk or buttermilk

• Blend butter and flour until they resemble fine breadcrumbs
  
  
• Add salt
  
  
• Add liquid one tab at a time, until dough sticks to itself readily - then stop adding liquid
  
  
• Press into oiled pie dish
  
  
• Bake at 350ºF (180ºC) for 15 minutes, or until lightly browned
  
  

Raw Crust:

1 cup Iraqi dates
½ cup almonds or hazelnuts, or both
½ cup sunflower seeds and pumpkin kernels, mixed
Fruit juice to help blend and stick mixture together

• Press into pie dish and fill with tofu filling
  
  
• Refrigerate
  
  

Filling: (cooked base must be cooled before filling)

1 packet tofu (mori nu - firm is good)
½ cup natural peanut butter
½ cup honey
2 tab lemon juice
½ teas natural vanilla

You can use agar flakes as a gelling agent for this mix:
(Add 2 tabs of agar flakes to 2 cups of water. Heat to dissolve. Cool a little and mix with filling. It will thicken as it cools.)

• Blend ingredients in food processor till smooth.
  
  
• Fill base - do not cook. Refrigerate until ready to eat.
  
  

Add, if desired:

½ cup roasted and crushed hazelnuts with 2 tab of carob powder

OR

Soaked, dried apricots - drain, chop and add.

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