How To make Tofu"Cheesecake"
CRUST:
16 Graham crackers -- crushed into
-fine crumbs 1/3 c Margarine, calorie reduced
FILLING:
1 lb Tofu
1/2 c Pineapple, canned, crushed
-no sugar added 1/4 c Orange juice -- frozen,
-concentrate, thawed -no sugar 1 T Vanilla
1 T Honey
2 ts Cornstarch
1 t Lemon juice
TOPPING:
1 Kiwi fruit, medium -- pared &
-cut in thin slices
To prepare crust: Preheat oven to 325F. In bowl combine graham cracker crumbs with margarine and mix thoroughly. Using the back of the spoon, press crumb mixture over bottom and sides of 9 inch glass pie plate. Bake until crisp and brown, about 15 minutes. Transfer pie crust to wire rack to cool. To prepare filling: In work bowl of food processor or blender container process tofu till creamy. Add pineapple, orange juice, vanilla and honey and process until smooth. In small cup add cornstarch to lemon juice and stir to dissolve; add to tofu mixture and process until smooth and thoroughly blended. Pour into prepared pie crust and bake at 325F for 40 to 45 minutes. Transfer to wire rack to cool. To serve: When cool, garnish with kiwi slices, cover lightly and refrigerate for at least 30 minutes. Each serving (1/8th) is equal to :1 serving bread, 1 serving Fat, 2 oz Legumes (tofu); 1/2 serving Fruits, 1 serving Extras (full choice plan) per serving: 177 calories, 6 g protein, 7 g fat, 22 g carbohydrates, 190 mg sodium
How To make Tofu"Cheesecake"'s Videos
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!
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Vegan Citrus Cheesecake [ sugar, oils and flour Free Tofu Cake recipe ]
Hello, guys, one more vegan recipe for you! This is an incredible citrus cheesecake or tofucake. I love how tender and slightly sour it is, moreover the cheesecake is sugar, flour and oils free, which make him practically perfect healthy dessert.
low calorie Strawberry Cheesecake -
Coffee-flavoured Tofu Cake -
3 tastes! of No Bake Tofu Cheesecakes -
Recipe:
400 grams of tofu
100 ml of any plant-based milk
juice of 1 orange + 20 ml of lemon juice
OR juice of 1 lemon + 50 more ml of milk
vanilla
15 grams of corn starch
sweetner
turmeric (optional)
salt/cinnamon
lemon zest
70 grams of oats
70 grams of any nuts
1 small banana
25 grams of raisins
135 calories per 100 grams
Proteins - 7.6
Fats - 6.5
Carbs - 14
#vegancheesecake #lowcaloriedesserts #tofucake
VEGAN BAKED CHEESECAKE | nut free, high protein
Today I'm sharing my favourite vegan baked cheesecake recipe with you guys. It's nut free, high in protein, super easy to make and absolutely delicious!
Recipe:
Bake the cake at 180˚C and let it set for at least 3 hours or overnight before slicing and tugging in! :)
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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)
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#cheesecake #plantbased #vegan
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Chocolate Tofu Cheesecake Recipe
This is a recipe for Chocolate Tofu Cheesecake for my friend Bec.
INGREDIENTS
250g Silken Tofu
5-6 tbsp Strawberry Jam
175g Dark Chocolate
1/2 Packet of Digestive Biscuits
Cocoa Powder (To Dust)
Raspberries (Optional)
3 tbsp Brandy (Optional)
The recipe can easily be doubled to make a larger cheesecake
I suggest mixing milk and dark chocolate together, as the dark chocolate for a sweeter taste
PROCESS
Melt chocolate in a pan, over a saucepan of water
Blend biscuit, and add to a bowl, mix in half of the jam
Put the mix into a small cake pan to make the base. Press down firmly
Mix tofu and the rest of the jam (brandy) in a blender. Blend well
Add chocolate (and raspberries) to the tofu mix and mix well
Pour mix onto the biscuit base
Refrigerate till cake it set
Dust with cocoa powder and top with leftover raspberries (optional)
Take out of cake pan. Enjoy