Moriyama, Yukiko. Quick & Easy A Taste of Tofu; Mastering The Art of Tofu Cooking. Tokyo: JOIE, Inc., 1988.
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.
Tofu Cheese Cake Ingredients:
2 tablespoons gelatine, unflavored
2/3 cup water
1/4 cup sugar
12 oz firm tofu, well drained
10 oz plain yogurt
3-1/2 oz cream cheese
Tofu Cheese Cake Preparation:
Empty two envelopes of gelatine into 2/3 cup of water; stir and leave for 10 minutes. Dissolve gelatine mixture over low heat, stirring constantly.
Beat sugar, tofu, plain yogurt and cream cheese until smooth. Pour dissolved gelatine into cream cheese mixture and beat for 30 seconds. Pour into prepared okara pie shell. Chill until firm, or refrigerate over night.
Arrange fruit slices on top (fresh kiwi fruits, strawberries, bananas, or oranges; canned pie fillings – blueberry or cherry). Cut into wedges to serve.