Moriyama, Yukiko. Quick & Easy A Taste of Tofu; Mastering The Art of Tofu Cooking. Tokyo: JOIE, Inc., 1988.
Tofu Banana Pudding Pie Ingredients:
1 tablespoon gelatine, unflavored
1/3 cup water
10-1/2 oz firm tofu, well drained
1 large egg
3 tablespoons sugar
2 tablespoons honey
2 tablespoons lemon juice
Dash of cinnamon powder
Tofu Banana Pudding Pie Preparation:
Empty an envelope of gelatine into 1/3 cup of water; stir and leave for 5 minutes. Cook gelatin over low heat until dissolved.
Put tofu, egg, sugar, honey, lemon juice, bananas and cinnamon in a blender and beat until smooth.
Pour gelatine into tofu mixture and beat a few seconds.
Pour into prepared pie shell. Cover with wax paper and refrigerate until firm, about 3 hours.
Top with banana, dash of lemon juice, touch of cinnamon powder and strawberries.
Okara Pie Shell Ingredients:
1 cup okara, packed
2-1/2 oz almonds, toasted
4 tablespoons butter or margarine
1/8 teaspoon vanilla extract
Okara Pie Shell Preparation:
Place okara in 9-10 inch pie plate. Cover with plastic wrap. Place in microwave and cook on full power for 5 minutes. Stir. Cook another 5 minutes, uncovered. Stir and cook another 3 minutes.
Mix okara with toasted and crumbled almonds. Set aside. In a glass pie plate, cook butter on full power for 30 seconds or until melted. Add vanilla extract.
Stir okara into butter until well blended. Press mixture firmly against bottom and sides of the pie plate. Cook on full power for 2-1/2 to 3 minutes. Let it cool.