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Lemon-Coconut Tofu Squares

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Recipe photo courtesy of MARIA ROBLEDO

Tofu does dessert: Combined with sugar, lemons, coconut oil, and whole wheat, it provides the basis for an airy, ethereal lemon square.

Source: Whole Living, September 2012
Yield

Ingredients

For the Crust

For the Filling

Directions

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Reviews

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How would you rate this recipe?
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  • ramles
    20 AUG, 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.
    Reply
  • ananda73
    3 SEP, 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!
    Reply
  • JellyBean23
    26 AUG, 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!
    Reply
  • danirenosidda
    19 AUG, 2012
    This recipe was fantastic! I would add just a little bit more lemon juice though.
    Reply

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