How To make Tofu Cheesecake Filling
3 c Tofu (silken soft is best)
1/3 c FRESH lemon juice (this is
Crucial) 1/4 c Oil + 1/4 c. margarine
:melted and cooled 1 (or 1 1/4) c. sugar
3/4 ts Salt
1 1/4 Vanilla
1/4 c Water or soymilk, IF
Necessary
Blend ingredients well, in order, in a blender, until thick and creamy (add liquid at end only if needed to blend tofu). Pour into partially baked crumb crust (below) and bake at 350 F 1/2 hour or until tofu is set in the middle. Top with fruit or fruit syrups if desired. Makes 1 9-inch pie.
Crumb Crust 2 c. flour 1/2 c. sugar 1/4 tsp salt 2 Tbsp. oil 1/4 c. (scant) soft margarine 2 Tbsp. water Mix dry ingredients. Work in oil and margarine. Work in water (should be crumbly). Pat on bottom and halfway upsides of 9" pie pan. Partially bake 10 min at 350 F (be careful, it can burn easily). Fill and bake as above. From: DWEISLOGEL@csi.compuserve.com (David Weislogel). rfvc Digest V94 Issue #200 Sept. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
How To make Tofu Cheesecake Filling's Videos
VEGAN CHEESECAKE ???? You won’t believe it’s vegan! ????
Tofu Cheesecake - 豆腐芝士蛋糕
Recipe at:
We’ve perfected this sublime Tofu Cheesecake number that will be a hit with your loved ones. Best of all, you can put it together without breaking a sweat - zero baking skills required!
This humble rendition of the cheesecake began as one lone New York woman’s quest for a more nutritious, and healthier cheesecake – the same ones that bear the famous city’s name. Using what she studied in macrobiotics, Marcea published a cookbook which contained the “Tofu Cheesecake” recipe. That one recipe eventually sparked a mini-revolution across the city’s restaurants in the 1980s. It was almost forgotten until almost a decade later when a Japanese-American woman named Keiko won hearts and stomachs with her masterpiece, said to have been rated as the top with “no other coming a close second”.
For the base, we go traditional with a firm spread of finely crushed digestive biscuits and melted butter. Now, for a really luscious cheesecake with an exquisite ethereal texture, we combine the thickened cream, fresh Greek yoghurt, rich cream cheese chunks, icing sugar, good full squeeze of lemon, collagen-packed gelatin, and tofu, then make sure we give it a good blend.
In our recipe, we use Vitasoy Organic Sprouted Tofu to achieve the perfect wobbly consistency and creamy smoothness that just rolls off cleanly onto your spoon. It also has 25% more calcium content compared to other tofu brands, and because it’s sprouted it will offset the heaviness by helping with the digestion.
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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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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】
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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.
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#vegekoji#vegan#cheesecake#tofu#thanksgiving
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
The Best Dairy Free Tofu Cheesecake (Plant based) No Refined Sugar Added
The Best Dairy Free Tofu Cheesecake (Plant Based) No Refined Sugar Added
Hello and Welcome to Shanette for Life
Learn how to make a dairy free cheesecake made with tofu. This recipe is made with all plant based ingredients. Enjoy!
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My channel is about my life as a whole. Currently I am on a lifestyle change; Whole Food Plant Based. So the majority of my content will be about the change and why I decided to go this route, and the struggles in my day to day life.
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Whole Food Plant Based lifestyle transformation
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Easy Plant Based meals
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Here’s the ingredients!
Crust:
*1 cup raw pecans
*1 cup raw walnuts
*1/2 cup date syrup
*1/2 c almond milk
*1/4 tsp cinnamon
*1 1/2 cup oat flour
Filling:
*400 grams silkin tofu
*1/4 cup arrowroot flour
*1 tbsp vanilla extract
* 2-3 tbsp lemon juice
*1/2 c almond milk
*3 tbsp corn starch
*1/2 c date syrup
*Bake on 325* degrees for one hour..let cool, then refrigerate overnight.
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