Back to Lemon-Coconut Tofu Squares
All Reviews for Lemon-Coconut Tofu Squares
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Read the full recipe after the video.
Recipe Summary
Yield: Makes 9
tofu lemon bar
Ingredients
For the Crust
1/2 cup coconut oil, melted, plus more for brushing
1/4 cup cane sugar
1 teaspoon pure vanilla extract
1/4 teaspoon coarse salt
1 1/2 cups whole-wheat pastry flour
For the Filling
1/2 cup silken tofu
3/4 cup cane sugar
1 tablespoon grated lemon zest
1/4 cup lemon juice
1/4 teaspoon baking powder
2 tablespoons whole-wheat pastry flour
Confectioners’ sugar, for dusting
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 9
tofu lemon bar
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 9
Recipe Summary
Yield: Makes 9
Yield: Makes 9
Makes 9
tofu lemon bar
tofu lemon bar
Ingredients
Ingredients
1/2 cup coconut oil, melted, plus more for brushing
1/4 cup cane sugar
1 teaspoon pure vanilla extract
1/4 teaspoon coarse salt
1 1/2 cups whole-wheat pastry flour
1/2 cup silken tofu
3/4 cup cane sugar
1 tablespoon grated lemon zest
1/4 cup lemon juice
1/4 teaspoon baking powder
2 tablespoons whole-wheat pastry flour
Confectioners’ sugar, for dusting
Directions
Heat oven to 350 degrees. Brush an 8-inch-square baking dish with oil, then line with parchment, leaving an overhang, and brush parchment with oil. Set aside.
Make the crust: Stir together 1/2 cup oil, sugar, vanilla, and salt. Add flour and stir until just combined. Press dough into prepared dish and bake until pale golden-brown, about 20 minutes.
Meanwhile, make the filling: Process tofu, sugar, lemon zest and juice, baking powder, and flour in a food processor until smooth. Pour onto baked crust and bake until set, 25 to 30 minutes more. Let cool completely, then dust with confectioners’ sugar and cut into squares.
Reviews (4)
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3 Ratings
5 star values:
1
4 star values:
0
3 star values:
1
2 star values:
1
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0
Reviews (4)
Add Rating & Review
3 Ratings
5 star values:
1
4 star values:
0
3 star values:
1
2 star values:
1
1 star values:
0
Add Rating & Review
3 Ratings
5 star values:
1
4 star values:
0
3 star values:
1
2 star values:
1
1 star values:
0
3 Ratings
5 star values:
1
4 star values:
0
3 star values:
1
2 star values:
1
1 star values:
0
3 Ratings
5 star values:
1
4 star values:
0
3 star values:
1
2 star values:
1
1 star values:
0
- 5 star values:
- 1
- 4 star values:
- 0
- 3 star values:
- 1
- 2 star values:
- 1
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
08/20/2016
These were delicious. Really love that they are butter and egg free AND made with whole wheat pastry flour. A lovely tender, lemony square. Easy to whip up as well.
Martha Stewart Member
Rating: Unrated
09/03/2012
This recipe was simply wonderful! I too added shredded coconut to the crust and used agave nectar to sweeten both the crust and filling. I reduced the amount of sugar to 1/2c. I also omitted the powdered sugar on top. These could be the best lemon bars ever! I especially loved that there was no yucky egg after taste as found in many other recipes. Thanks Whole Living!
Martha Stewart Member
Rating: Unrated
08/26/2012
This recipe turned out great! Super easy and everyone said they never would have known it was made with tofu. I also added a bit of shredded coconut to the filling before baking and maybe next time would decrease the sugar a tad. Definitely a hit!
Martha Stewart Member
Rating: Unrated
08/19/2012
This recipe was fantastic!
I would add just a little bit more lemon juice though.
Martha Stewart Member
Rating: Unrated
08/20/2016
These were delicious. Really love that they are butter and egg free AND made with whole wheat pastry flour. A lovely tender, lemony square. Easy to whip up as well.
Rating: Unrated
Rating: Unrated
09/03/2012
This recipe was simply wonderful! I too added shredded coconut to the crust and used agave nectar to sweeten both the crust and filling. I reduced the amount of sugar to 1/2c. I also omitted the powdered sugar on top. These could be the best lemon bars ever! I especially loved that there was no yucky egg after taste as found in many other recipes. Thanks Whole Living!
Rating: Unrated
08/26/2012
This recipe turned out great! Super easy and everyone said they never would have known it was made with tofu. I also added a bit of shredded coconut to the filling before baking and maybe next time would decrease the sugar a tad. Definitely a hit!
Rating: Unrated
08/19/2012
This recipe was fantastic!
I would add just a little bit more lemon juice though.
All Reviews for Lemon-Coconut Tofu Squares
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Lemon-Coconut Tofu Squares
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
