Rhubarb Lemon Tofu "Pie" (Vlf Vegan)

Directions

1. 1

   5 Stalks rhubarb, washed, Leaves discarded 1 Granny smith apple, peeled, Cored and cubed Dozen large strawberries 6 oz Firm (reduced fat) to

2. 2

   Cook covered for several minutes (be more observant if doing rangetop cooking, as heat source may be hotter, and add water as needed)

3. 3

   When rhubarb is pretty well done, carefully remove the cover (have an oven mitt on) and add the cubed apple, strawberries, and 1/4 c sugar

4. 4

   Cover and continue cooking a few more minutes

5. 5

   Meanwhile, puree the tofu in a food processor or chopper, until very smooth

6. 6

   Add lemon juice, 2 T sugar, 2 T whole wheat flour, and process until well blended

7. 7

   Line an 8" pie tin with oil, (here you can add a pie shell if you prefer, instead of.) and sprinkle to coat with a sugar and whole wheat f

8. 8

   Spread the tofu mixture into the pie tin (or onto the crust)