The tofu pie phenomenon continues. These things are awfully easy for how good they are. This one isn't as good as the chocolate version, but it's nice in its own way.
1 box lemon jello
1 cup hot water
2 tbsp fresh lemon juice
Zest from two lemons
10 oz (or so) soft tofu
8 oz non-dairy whipped topping
1 prepared graham cracker crust
1 cup sliced strawberries
Grate the zest from the lemons into the bowl of your food processor.
Juice out 2 tbsp of lemon juice from one of the zested lemons. One lemon should render about that much juice. Put the juice in a small bowl with the jello and the water. Refrigerate until it has the consistency of raw eggs.
Meanwhile, put the tofu in the food processor and whir until smooth. Add whipped topping, whir. Add thickened lemon jello mixture, whir until combined. Pour this stuff into prepared pie crust.
Place strawberry slices all over the lemon stuff. Cover and refrigerate overnight.
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