These golden squares are all about contrast: The silky-smooth topping counteracts the crispy crust, and the tangy orange flavors curb the turmeric’s bold taste. Yes, there’s going to be A LOT happening in your mouth at once, but that’s what makes this recipe so awesome. Also awesome? The recipe calls for silken tofu as a stand-in for eggs—making it totally vegan-friendly.
So, whether you have an egg allergy, you’re living that vegan lifestyle, or you just ran out of eggs, grab that pack of tofu (shout-out to its super-long shelf-life) and whip up this fluffy filling. Trust me, you’ll be dipping your finger into the bowl not once, but many, many times, before finally spreading it onto the crust and popping it into the oven.
Plus, these cookie bars feature turmeric, which gives them that pretty yellow hue, sans-food coloring. Not to mention, the dessert packs all of the benefits of turmeric—like tons of antioxidants and reduced inflammation.
package extra-firm silken tofu, drained
fresh squeezed orange juice, from about 4 oranges
Heat oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving an overhang on 2 sides; lightly spray the parchment.
Per serving: 235 calories, 4 g protein, 30 g carb, 1 g fiber, 12 g sugars (11 g added sugars), 11 g fat (1.5 g sat fat), 80 mg sodium
This recipe originally appeared in the April 2019 issue of Women’s Health. For more intel on how to live a happier, healthier life, pick up an issue on newsstands now.
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