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Lemon-Coconut Tofu Squares


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

  • Yield: Makes 9

Photography: MARIA ROBLEDO

Source: Whole Living, September 2012


For the Crust

  • 1/2 cup coconut oil, melted, plus more for brushing
  • 1/4 cup cane sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon coarse salt
  • 1 1/2 cups whole-wheat pastry flour

For the Filling

  • 1/2 cup silken tofu
  • 3/4 cup cane sugar
  • 1 tablespoon grated lemon zest
  • 1/4 cup lemon juice
  • 1/4 teaspoon baking powder
  • 2 tablespoons whole-wheat pastry flour
  • Confectioners' sugar, for dusting


  1. Heat oven to 350 degrees. Brush an 8-inch-square baking dish with oil, then line with parchment, leaving an overhang, and brush parchment with oil. Set aside.

  2. Make the crust: Stir together 1/2 cup oil, sugar, vanilla, and salt. Add flour and stir until just combined. Press dough into prepared dish and bake until pale golden-brown, about 20 minutes.

  3. Meanwhile, make the filling: Process tofu, sugar, lemon zest and juice, baking powder, and flour in a food processor until smooth. Pour onto baked crust and bake until set, 25 to 30 minutes more. Let cool completely, then dust with confectioners' sugar and cut into squares.

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