| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
Vegetarian |
Bakery, Desserts, Fruits, Mark’s |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Tofu |
| 3 |
tb |
Sugar |
| 1/2 |
c |
Shortening |
| 1 |
ts |
Salt |
| 1 |
tb |
Baking powder |
| 1/2 |
ts |
Cream of tartar |
| 2 |
c |
Flour |
| 1/2 |
c |
Water |
|
|
Strawberries, as needed |
|
|
Sugar, optional |
INSTRUCTIONS
SHORTCAKE
TOPPING
Preheat oven to 450F.
Cream together the tofu, sugar & shortening. Add the remaining dry
ingredients in order, mixing well after each addition. Add the
water, you may need to add more to ensure that you have a fairly
sticky dough. Wet your hands & knead the dough until it is well
mixed. Transfer to an oiled 8 1/2" round baking dish. Bake in the
preheated oven for 15 to 20 minutes. Let cool for 5 minutes or so &
turn out onto a wire rack.
Slice strawberries. If desired, toss with a couple of tablespoonfuls
of sugar. Spoon over the still warm shortcake. Serve imemdiately.
Recipe by Mark Satterly
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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