Orange Chiffon Pie
1 pound soft tofu
1/2 cup sweetener (maple syrup is best)
1/2 cup orange juice concentrate
2 teaspoons orange zest
1/4 teaspoon salt
2 egg replacers (http://vegweb.com/index.php?topic=7678.0)
1 orange, cut into sections or 1/2 cup mandarin oranges
1 prebaked pie shell
orange sections, for garnish
1. Preheat oven to 325 degrees F. Blend tofu, sweetner, concentrate, zest and salt until smooth (I would say the consistency a little thicker than pancake mix).
2. Place in bowl and fold in egg replacers. Carefully fold in orange sections.
3. Pour into baked pie shell, and bake for 1 hour. Chill. Serve with orange slices on top, if desired.