Kick off Memorial Day weekend with this fresh, delicious dessert! This lemon tart made using tofu is light, healthy and sure to be a crowd-pleaser!

Tofu Lemon Tart with Olive Oil Crust


Olive Crust:

1 ½ cups all purpose flour (“Mom” uses organic)
½ cup confectioners’ sugar
1/4 teaspoon kosher salt
1 vanilla bean, seeded
1/3 cup extra virgin olive oil
1/4 cup cold water
Zest from 1 lemon

Lemon Filling:

1 (14 oz.) package House Foods Premium or Organic Tofu Firm
1 ¼ cup sugar (“Mom” uses organic sugar, and for those avoiding sugar, perhaps Stevia in the Raw would work well)
1 ¼ cup freshly squeezed lemon juice
1/3 cup all purpose flour (“Mom” uses organic)
3/4 tsp baking powder
1/2 tsp kosher salt
Confectioners’ sugar, for garnish (optional)


Spray a 9 inch tart pan with removable bottom with non stick spray.

In a large bowl, whisk together the flour, sugar, salt, and vanilla bean seeds. Drizzle in the olive oil and stir it in with a wooden spoon, then drizzle in the water, and stir in together until lumpy. Use your hands and knead the dough until it just comes together as a ball in the bowl.

Dust your work surface lightly with flour and dust a rolling pin. Roll out the dough 1 inch bigger than a 9- inch tart pan. Move the dough to the tart pan and press evenly into the pan. Prick the bottom with a fork and place in the fridge for 30 minutes to rest.

Heat oven to 350 degrees.

Place chilled tart shell on a rimmed baking sheet and place in the oven to bake for 20 minutes.

Meanwhile, add the tofu, sugar, lemon juice, flour, baking powder, and salt to the bowl of a food processor and blend until smooth. Remove tart dough from oven and carefully pour the filling into the shell.

Place tart back into the oven and bake for 45 minutes, until just the center of the tart is still wiggly when gently shakened.

Remove from oven and let cool completely. The filling will deflate slightly as it cools. Sprinkle lightly with confectioners’ sugar before serving, if desired.

Serves 8.

*Recipe and image courtesy of House Foods America.

Tofu a l'orangeLoads of spices and zest, fresh orange make this tofu dish stand out this Spring! It offers an Asian twist on the classic dish that uses tofu instead of duck. 

Tofu a l’Orange

Created by House Foods America



1 House Foods Premium Tofu or Organic Tofu, Extra Firm
2 tsp. paprika
1 tsp. lemon pepper
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. chili powder
½ tsp. turmeric
½ tsp. salt
1 tbsp. olive oil
2 tbsp. rice vinegar
Cooking spray


3 tbsp. extra virgin olive oil
1 ½ cups diced onions
2 cloves garlic, crushed
1 tbsp. agave nectar
3 tbsp. balsamic vinegar
½ cup golden raisins
1 cup orange juice
 3 tbsp. all fruit apricot jam
1 ½ cups vegetable broth
1 tbsp. seasoned rice vinegar
½ tsp. salt

Preheat the oven to 400 degrees.
Line a baking sheet with parchment paper and spray lightly with cooking spray.
Squeeze as much liquid as possible out of the tofu and dice into 1-inch cubes.
In a mixing bowl, create spice marinade with sweet paprika, lemon pepper, garlic, onion and chili powder, turmeric and salt.
Carefully toss it all together so all the spices coat the tofu.
Add olive oil and rice vinegar and toss again.
Arrange tofu in a single layer on prepared baking sheet.
Bake at 400 degrees for 30 minutes.
In the mean time, heat up 3 tablespoons of olive oil in a large skillet.
Add diced onions and crushed garlic and cook until they begin to soften (4 minutes).
Add agave nectar and balsamic vinegar and cook for an additional 4 minutes.
Add raisins and orange juice and apricot jam.
Add vegetable broth, rice vinegar and salt. Cook at medium-high heat for 5-7 minutes.
Add baked tofu, reduce heat and simmer for 20-25 minutes. (The soupy mixture should cook down into a glaze.)
Serve over rice.

*Recipe and image courtesy of House Foods America.*