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 ts 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
???? 【超簡單 免焗】豆腐芝士蛋糕 |【NO BAKE 】Tofu Cheesecake????
???? 材料 Ingredients:
(6吋模 6 inch mold)
消化餅 Digestive Biscuit 77g (5pc)
無鹽牛油溶液 Unsalted Butter (Melted) 30g
蒸煮嫩豆腐 Tofu 300g
忌廉芝士Cream Cheese 190g
白砂糖 White Sugar 35g
魚膠粉 Gelatin 12g
凍水 Cold Water 35g
熱水 (座溶魚膠粉) Hot water (To melt gelatin)
淡忌廉 Whipping Cream 200ml
檸檬汁 Lemon Juice 3-4 drops
裝飾 decoration:
檸檬皮 Lemon Peel
生果乾 Dry Fruits
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Tofu Recipe | How to BAKED Easy DELICIOUS VEGAN Tofu CHEESECAKE [nut free, high protein] 豆腐芝士蛋糕
#tofu recipe #cheesecake #vegan recipe
中文食材清单请见下方????????
How to BAKED Easy DELICIOUS VEGAN Tofu CHEESECAKE?
Healthy vegan cheesecake made out of tofu! Baked Vegan Cheesecake! So light (nut free) and satisfying (high protein) with a crisp crust. Unlike most vegan cheesecake recipes, it doesn’t contain any cashews so its lower in fat and totally nut free, only 6 ingredients! As a final touch, decorate and enjoy this cheesecake with fruit! They pair magically with this cheesecake giving it more decadency and freshness.
Ingredients:
crust:
90g flour
55g coconut oil
40g coconut sugar
1/2 tsp salt
filling:
500g firm tofu
50g refined Pure sesame oil
50g sugar
40g flour
1/2 tsp salt
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豆腐芝士蛋糕食材:
饼底:
九十克面粉
五十五克椰子油
四十克椰子糖
半小勺盐
馅料:
五百克北豆腐
五十克热炒芝麻油
五十克糖
四十克面粉
半小勺盐
The Most Incredible Vegan Cheesecake
We're showing you how to make an incredible vegan cheesecake! Firm texture while be soft, creamy and decadent with the best vegan graham cracker crust!
The recipe itself is easy to make while it does require patience with the time!
Enjoy! And let us know if you have any questions.
★Recipe★
Get the ingredients and more in our website post:
????
Graham Crackers Recipe:
❌ Allergens: Coconut, Wheat (can be Top 8 Free)
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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
Tofu Cream Cheese is an easy appetizer idea
Get the Recipe:
⭐️ This tofu vegan cream cheese is made with 5 simple ingredients and it's smooth, velvety, and perfect to use as a starter, dip, or spread in a sandwich.
⭐️ Ingredients
Base Recipe
4.5 ounces firm tofu
3 tablespoons lemon juice
2 tablespoons olive oil extra virgin
2 tablespoon tahini (from hulled sesame seeds and light in color)
½ teaspoon salt or more to taste
1 handful fresh herbs (parsley, chives, spring onions)
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Tofu Cheesecake | Vegan Dessert
Healthy vegan cheesecake made out of tofu - sugar free, gluten free and dairy free.
Recently I have been following more of a plant based diet, and I was looking for ways to recreate my favourite comfort foods using only vegan ingredients.
I looked at a lot of vegan cheesecake recipes that were made completely out of cashews, and although they do taste really good, I find that the “traditional” cashew vegan cheesecakes contain too much fat and are hard to digest.
I have never tried tofu before, but I found this one at a Wholefoods Market in London. It has a nice creamy consistency that resembles a ricotta cheese. Tofu is low in fat and full of protein, it is also an great source of amino acids, iron and calcium.
Combined with lemon juice and served with some strawberries on top, this baked vegan cheesecake will satisfy your cravings. And you won’t even notice that it is made out of tofu, trust me - I tested it on a person who likes the original dairy cheesecakes and is not following a plant based diet.
In order to get to get a perfect result you have to let this cheesecake cool down completely, so allow it to set in the fridge for about three hours.
RECIPE:
Crust -
100g almond flour
100g oat bran (or oat flour)
1/2 cups of water
4 dates mashed into paste consistency
Cinnamon
Combine all ingredients together and let sit in the fridge for 10 minutes. This way oat bran will absorb the liquid.
After that, spread the base in a cake tin and bake for 7-10 minutes.
Cheesecake filling -
400g Soft (silken) tofu
1/2 cup soaked cashew nuts (soak for 2-4 hours or overnight)
Zest of 1 lemon
Juice of 1 lemon
1/2 cup of coconut palm sugar (adjust sweetness to your liking)
Blend cashews until the cream consistency. If you like you can use 3 tbsp of cashew butter instead.
Add the rest of ingredients and blend well together.
[If tofu mixture comes out too runny, you can add a bit of oat flour to thicken up the mixture. Starchy flour like rice or corn flour would work even better. Add up to 3-5 tablespoons to thicken it up!.]
Pour the filling into prepared base (it should have been baked by now). Bake for 50 mins to an hour - 180C.
Let the cheesecake cool down completely before serving.
Best enjoyed with fresh strawberries (or other berries) on top.
:)
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