Orange-Turmeric Squares
- 30m Prep Time
- 1h 10mCook Time
- 3h Ready In
Golden squares with a silky tofu-based topping flavored with orange and turmeric, on a crispy olive oil crust. A unique dessert balancing sweet and savory.
Ingredients
- nonstick cooking spray
- 2 1/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp kosher salt
- 3/4 cup olive oil
- 1 pack extra-firm silken tofu drained
- 3 tbsp orange zest
- 1 cup freshly squeezed orange juice
- 1/3 cup granulated sugar
- 1/2 cup cornstarch
- 1 tsp ground turmeric
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 6.77 mg
- Iron: 1.14 mg
- Magnesium: 7.86 mg
- Phosphorus: 26.3 mg
- Potassium: 66.1 mg
- Zinc: 0.18 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- nonstick cooking spray
- 2 1/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp kosher salt
- 3/4 cup olive oil
- 3 tbsp orange zest
- 1 cup freshly squeezed orange juice
- 1/3 cup granulated sugar
- 1/2 cup cornstarch
- 1 tsp ground turmeric
Prepare
- Drain 1 pack extra-firm silken tofu
Let's Cook
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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.
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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.
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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.
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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.
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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.
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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.