Orange-Turmeric Squares

Let's Cook

1. Step 1.

   Heat oven to 350°F. Lightly coat a 9-inch square baking pan with nonstick spray. Line with parchment paper, leaving a 2-inch overhang on two opposite sides; spray the parchment paper.

2. Step 2.

   Make the crust: In a bowl, whisk together 2¼ cups all-purpose flour, ½ cup granulated sugar, and ½ teaspoon kosher salt. With a fork, mix in ¾ cup olive oil until fully incorporated and the dough comes together.

3. Step 3.

   Press the dough evenly into the bottom of the prepared pan. Using a fork, prick the dough all over. Bake until light golden brown at the edges, 40 to 45 minutes. Let cool completely on a wire rack. Reduce oven temperature to 300°F.

4. Step 4.

   While the crust cools, prepare the filling: In a food processor, pulse the drained tofu, 3 tablespoons orange zest, 1 cup orange juice, and ⅓ cup granulated sugar to combine, 4 to 5 times. In a small bowl, combine ½ cup cornstarch and 1 teaspoon ground turmeric; sift into the food processor and pulse until smooth.

5. Step 5.

   Pour the filling into the cooled crust. Bake at 300°F until the edges are set and the center is slightly jiggly, 30 to 40 minutes. Let cool to room temperature, then refrigerate for at least 1 hour or overnight until fully chilled and firm.

6. Step 6.

   When ready to serve, use the parchment overhangs to lift the square from the pan onto a cutting board. Cut into 16 squares and serve chilled or at room temperature.