Chef Tanya Petrovna
¼ cup Soy Margarine (or Corn Oil)
1 cup Succanat (dried cane juice) or unrefined sugar
3 pints Organic Strawberries rinsed and sliced (can also use other fresh berries or tree fruit or any combination)
2½ cups Flour unbleached or whole wheat pastry flour
1 cup Sugar
1 package Organic Firm Tofu
¼ cup Orange Juice
1 teaspoon Vanilla
Preheat oven to 375°F.
Blend the succanat with the margarine and spread on the bottom of a 9 x 13 inch pan. Spread the berries on top evenly.
Mix dry ingredients in a bowl.
Puree the liquid ingredients in a blender or processor.
Mix the liquid into the dry ingredients and blend well. Spoon this mixture over the berries as evenly as possible.
Bake 30 minutes. Let cool about 15 minutes before serving.