The first try wasn't so great, Extra virgin olive oil really doesn't go well in a desert! The second try I got it right! We've had it 3 times so far and each is as sinfully good as the last.
Tofu Cheesecake
1 pk. firm tofu
2/3 cup vegan margarine, melted
1 tbsp. dried bread crumbs
1/2 tsp. onion powder
1/2 tsp. white vinegar
1/2 cup sugar
1/2 tsp. vanilla
some grated lemon zest
1 pre-made graham cracker crust
Optional Toppings:
Melted Chocolate Chips
Slivered Almonds
Raspberry, Blackberry or Strawberry Pie Filling
Fresh Berries
Dry the tofu a little, then cut it into cubes.
To Cube:While holding the tofu together in it's 'block' with one hand, slice it into 1/2 inch strips with the other. Keep holding it together as a block even though it's been sliced. Now, slice 1/2 inch strips in the opposite direction, holding the block together still, for as long as you can.Start preheating the oven to 350 degrees. Now add all of the ingredients inside a blender, mixer or a bowl for hand mixing. In the blender, you may need to stir once or twice to get the ingredients incorporated, in a bowl you want to start out mashing with a fork or potato masher and work your way up to mixing. If it is too thick, add a some vegetable oil. With a spatula, spread the mixture out into the crust.
Put it on the middle rack and bake for 30 minutes. Place in the fridge for at least 2 hours or in the freezer for at least 1. Cover with a fruit topping, we love strawberry pie filling!
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