How To make Tofu"Cheesecake"

Vegan Tofu Cheesecake．　Easy&Delicious Dessert.

Today's weekend Shojin cuisine is
【Vegan Tofu Cheesecake】　Easy&Delicious Thanksgiving Dessert.
It's 100% plant-based and gluten-free, so you can eat with confidence.

I love tofu so much that I made a full-course meal with tofu.
I will introduce one by one every Saturday.

This recipe is helpful in the upcoming Holiday-season when there are many parties such as Thanksgiving.

This week is the second dish.
The first is here. ↓
1st　dish 【Tofu Karaage】


＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝
■Ingredients
○Tofu Cheesecake

【Crunchy crust】
50g Dried oatmeal
50g Dried dates
20g Water
15g Coconut oil

【Cheesecake filling】
200g Firm tofu （Thoroughly drained ）
80g Maple syrup
50g Soy milk yogurt （Thoroughly drained ）
50g Lemon juice
40g Coconut milk
1 teaspoons Shio Koji
1 teaspoon Vanilla extract
１ tea spoons White Miso
＊
1 teaspoon Agar-agar powder
70g Coconut milk （For melting agar in a pot ）

■Ingredients
○【Sugar-free Berry Sauce】

150g Frozen mixed berries
70ml Maple syrup
1/4 teaspoon Shio Koji （or a little salt ）

==========================================================
You can print out this recipe here. ↓
【MY HP】

＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝
Hello everyone. My name is Yoshiki Ito; I'm an expert on Japanese fermented food.

I will introduce traditional Japanese fermented foods derived from Koji and 100% plant-based Japanese cuisine on this channel.

I hope that many people will know the wonderfulness of Koji mold, which makes cooking delicious.

I will continue to introduce Japanese fermented foods on my channel.

We will tell you what kind of good work fermented foods have on our body and vegetable dishes using fermented foods.

＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝
□Related Videos□

○How to make Shio Koji. 4 points that will not fail.


●How to make Amazake? Why is Amazake good for us?


＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝
■Supplier
Koji mold


■Stasher
Platinum Silicone Food Grade Reusable Storage Bag



■Facebook:



■Instagram：


■MY HP is


It would be nice if you share your photos through social media.
Tag me on Instagram ＠vege_and_koji

Sharing output get better skills.
Arigatou!! With a lot of love. (*^^*)

#vegekoji#vegan#cheesecake#tofu#thanksgiving

Tofu Cheesecake vegan recipe

Hello! This recipe for a lean cake seems very simple, but there are a few nuances that can greatly affect the final result.
First is the quality and taste of the original ingredients. In particular, tofu. Different manufacturers have different texture, moisture, taste and aroma of tofu!
Secondly, the quality of thickeners. Agar-agar came across to me as completely idle and so much that it turned products into stone!
Thirdly, your wit and ingenuity. If you decide to replace the ingredients or change their number - a completely different cake may turn out (perhaps even better than in the video)!
So do not be afraid - experiment and enjoy the process! Then the result will please you for sure!

I used:
Tofu 800 grams
Oatmeal NeMoloko 1.5% - 500 ml (be guided by the final consistency.
Vanilla sugar 10 g (for a sweet cake, I would add another 100 grams of sugar).
Maple or any other syrup - 100 ml. (you can even without syrup if you use sugar).
Lemon juice (1 lemon) along with zest - this is important, gives excellent taste and emphasizes sweetness.
!!!IMPORTANT!!! Agar-agar to boil! You can boil the agar-agar in NeMoloko, and then mix it with tofu and sugar and grind!
!!!IMPORTANT!!! Before sending the finished mixture to cool - try it to taste - maybe add something or change it.
For the top layer will fit any fruit or berries without pits!

I used frozen cherries 300 gr.
70 ml. water and 8 oz. apple pectin.
!!!IMPORTANT!!! The longer the pectin heats up, the less gelling properties become!

!!!IMPORTANT!!! Let the cake to cool thoroughly - at least two hours!
It turns out a real lean cake without baking, eggs and milk!
Enjoy the work done - good luck!


BTW:
Hello everyone and welcome to this channel! Simple and very tasty vegan recipes are waiting for you here twice a week!
Unusual and colorful dishes from around the world, created from the available ingredients!
Everything we love.

#cake #vegan #recipe

【免焗】豆腐芝士蛋糕 No-Bake Tofu Cheese Cake ＊Happy Amy

好清爽嘅一個芝士蛋糕，仲淡淡嘅豆腐味～
入口好軟滑，好岩夏天食！????❄️

►訂閱！????????SUBSCRIBE ►
►Follow我的Instagram:
►Follow我的Facebook:

►
－－－－－－－－－－－－－－－－－－－－－－－
＊Vlog Channel ：
－－－－－－－－－－－－－－－－－－－－－－－
詳細食譜 Recipe Here►
豆腐芝士蛋糕
》6寸
餡料：
嫩豆腐 220 克
淡忌廉 150 毫升
忌廉芝士 150 克
魚膠粉 15 克
水 30 克
雲尼拿香油 1/2 茶匙 （可省略）
砂糖 35 克

餅底：
消化餅 4 片
無鹽牛溶液 30 克

白朱古力裝飾：
白朱古力 80 克
銀色糖珠

Tofu Cheesecake
》6” inch
Fillings：
Tofu (For Steaming) 220 g
Whipping Cream 150 ml
Cream Cheese 150 g
Gelatin powder 15 g
Water 30 g
Vanilla Extract 1/2 tsp （Optional）
Granulated Sugar 35 g

Crust：
Digestive Biscuit 4 pcs
Melted Unsalted Butter 30 g

White Chocolate Decoration:
White Chocolate 80 g
Silver Balls Sprinkle

Thanks for watching~ ^^

#豆腐芝士蛋糕 #TofuCheeseCake #免焗蛋糕 #食譜 #Breakfast #Recipe #HappyAmy

3-Ingredient Vegan Cheesecake ???? Made in 1 Minute ⏱ Easy No-Bake Recipe

We created an easy and quick 3 ingredient plant-based cheesecake that tastes super delicious.
And: it’s nut-free, dairy-free, refined sugar-free, gluten-free, oil-free, eggless, but super rich, smooth and creamy like a really good cheesecake.
We only use 3 whole food plant-based ingredients for our easy and quick no-bake cheesecake (without oven).
Our cheesecake recipe is so healthy that you could eat it as a protein rich snack after your workout.

????‍????Easiest, Tastiest and Healthiest 3-Ingredient Vegan Cheesecake Recipe Ingredients:
14 oz (400 g) firm tofu
½ cup (120 ml) maple syrup
1 tsp lemon zest
¼ tsp vanilla extract (optional)

???? Please give us a thumbs up, leave a comment, and SUBSCRIBE to our channel - it helps us to create more awesome recipes for you. Thank you for your support!
#cheesecake #plantbased #vegan

Stay connected:

VEGAN CHEESECAKE ???? You won’t believe it’s vegan! ????

Yuzu Tofu No-Bake Cheesecake

Ingredients:
- ½ pack Silken Tofu (5 oz)
- ½ pack Cream Cheese (4 oz)
- 2 Tbsp Yuzu Syrup (
- 3 Tbsp Condensed Milk
- ½ cup Cookie Crumb Crusts
- 1 Tbsp Butter
- 1 tsp Gelatin Powder
- ½ cup Water
- Matcha Green Tea Powder for decoration (
- Fruits for decoration

Instructions:
1: Dehydrate tofu
1. Remove the tofu from the package and wrap it with paper towel on a tray.
2. Rest it in the refrigerator for one hour, exchanging the paper towel several times to remove excess water.
3. Remove the paper towel and place the tofu on a microwaveable plate and heat for about two minutes without any cover. Drain water and set it aside.

2: Make the crunchy base
1. Place the cookie crumbs in a bowl.
2. Melt the butter in a microwave and pour over the crumbs. Mix and coat the crumbs with butter.
3. Place the crumbs in small dessert glasses and press down with your fingers. Allow them to set in the fridge.

3: Make the cheesecake mixture
1. Add the cream cheese, Yuzu syrup, and condensed milk in a bowl and mix well.
2. Add tofu to the mixture and mash it using a hand mixer or food processor until the mixture is smooth and silky.
3. Boil water in a small pot and dissolve the gelatin powder. Pour it over the mixture and mix well.

4: Set the mixture
1. Pour the mixture into the dessert glasses and keep them in the fridge for at least two hours until the mixture is set.
2. Dust the green tea powder over and put on decorate with some fruits, enjoy!

#umami #myumami #instafood #japanesefood #japaneseproduct #japaneserecipe #japanesecooking #japaneseingredient #japanesecuisine #japaneseseasoning #japanesefoodie #japanesefoodlover #eatjapanese #eatrealfood #homemade #homecookedmeal #homecooking #highqualityingredient #cookingram #cookinglifestyle #cookyourownfood #healthyfood