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Home > tofueggcustardpie

Tofu-egg custard pie

Recipe Information

Servings 8
Preparation Time 5 Minutes
Cook Time 25 Minutes
Total Time 30 Minutes
Difficulty Easy
Main Ingredient Egg; Tofu
Category Eggs; Beans & Legumes
Meal Dinner
Type Dessert
Cuisine American
Cook Method Baking
Diet Low Calorie; Low Fat; Low Carb; Low Sodium; Heart Healthy; Gluten Free; Vegetarian


  • One 12-ounce box of lite firm tofu (do not drain)

  • 4 medium whole eggs 

  • 1/2 cup granular sugar substitute 

  • 1 or 2 teaspoons vanilla extract

  • 2 tablespoons yogurt butter, melted

  • Ground nutmeg 

  • Cooking spray 



  • Preheat the oven to 325�F. Coat a pie dish with a thin layer of cooking spray.

  • Add the un-drained tofu, eggs, sugar substitute, and vanilla to a blender, and blend until smooth and creamy. With the motor still running, slowly add the melted butter. Continue to blend for 1 minute. Pour the contents from the blender into the prepared baking dish and sprinkle with the nutmeg. Place the baking dish into the oven, and bake for 20-25 minutes or until the edges puff but the center remains soft.

  • Remove from the oven and allow the baking dish to cool before covering and transferring to the refrigerator. Chill for 1 hour.

  • This dish can be served with blueberry or other fruit sauces if desired.


Nutrition (per serving)

  • Calories: 64 cal

  • Total fat: 4g

  • Saturated fat: 1g

  • Polyunsaturated fat: 1g

  • Monounsaturated fat: 1g

  • Cholesterol: 94mg

  • Sodium: 87mg

  • Potassium: 56mg

  • Carbohydrate: 4g

  • Fiber: <1g

  • Sugars: 3g

  • Protein: 6g