Tags | Tofu

Pumpkin Pie Tartlets

By My Kale Kitchen by Amrita | Sol Cuisine & Gogo Quinoa Collab

Who said pumpkin is just for thanksgiving? You'll want these delicious tofu and quinoa-based tartlets all year round.

Steps Ingredients Buy Sol

Recipe Overview

Serves 3

Total Time 2.5 hours

Prep Time 25 minutes

Cooking Time 2 hours

Soak dates in warm water for 15 minutes. Drain the water and place dates along with cashews and coconut oil in a blender. Blend until coarse; the mixture should be able to hold itself up.
Transfer mixture to a large bowl and mix in the puffed quinoa. Continue to mix until the puffed quinoa absorbs some of the moisture from dates mixture.
Equally transfer the mixture into six 4” tart pans. Using the back of a spoon or your clean hands, press the mixture into each pan. If the mixture is sticky, lightly wet the back of the spoon or your hands.
Refrigerate the crust while preparing the filling.

Crumble the tofu (should have a packed ½ cup of crumbled tofu) and place it between paper towels or a cheese cloth. Press down on the tofu to release excess water. Repeat this process until the tofu is completely dry.
Place the tofu in a blender, along with the pumpkin puree, pumpkin spice, sugar and condensed milk. Blend until smooth and very well combined.
Transfer the filling to a saucepan and mix in the agar + milk mixture. Bring to the boil while stirring constantly and cook for 1-2 minutes (mixture can splatter while boiling). Reduce heat to low and cook for 3-5 minutes.
Before the mixture sets, spoon or pour it over the crust and using the back of a spoon spread the mixture into the entire tart pan.
Refrigerate tartlets for minimum 2 hours up to overnight.