Vegetarian Strawberry Shortcake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Vegetarian | Bakery, Desserts, Fruits | 6 | Servings |
INGREDIENTS
| 1/4 | c | Tofu |
| 3 | T | Sugar |
| 1/2 | c | Shortening |
| 1 | t | Salt |
| 1 | T | Baking powder |
| 1/2 | t | Cream of tartar |
| 2 | c | Flour |
| 1/2 | c | Water |
| Strawberries, as needed | ||
| Sugar, optional |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 376
Calories From Fat: 161
Total Fat: 17.9g
Cholesterol: 9.6mg
Sodium: 634.4mg
Potassium: 294.7mg
Carbohydrates: 49.7g
Fiber: 3.8g
Sugar: 13.4g
Protein: 5.2g