That’s the kind of maths I like!
I’ve been aching to try this recipe out for a long time, as tofu is very cheap in Tokyo (one of the very few things). So I was very excited when I found a vegan ready-made pie crust in the cupboard. Must have been my mum getting overexcited in the foreign food store.
This recipe is a great dessert for when you have vegan guests over for dinner, who aren’t stereotypical salad-munchers. Trust me, no veggie/vegan likes to be given salad for dinner. Or an apple for dessert.
400g firm tofu, drained
100g caster sugar
1/2 tsp vanilla extract
1 tbsp white vinegar
2 tbsp vegetable oil
1 ready-made vegan pie crust (I used a Graham’s one)
Preheat the oven to 350F or 180C and blend all the ingredients in a food processor (except the pie crust, obviously). Pour the mixture into the pie crust, and bake for 15 minutes. The top should be golden-y/brown, but make sure that the pie crust doesn’t burn! Chill in the fridge for a few hours before serving (I recommend at least four).
Enjoy with a berry coulis, and fresh fruit! (But not an apple, that’s not on.)