Pre-heat your oven to 350. Get your blender out! All versions will call for 12 oz of firm tofu. Like regular cheesecake, the ingredients do matter-so buy premium tofu, not the boxed type on the shelves or the ones heavily packaged in water. And drain for about 20 with a bit of weight on the top to remove the excess liquid
Remember, this is not so much a recipe as a "method", so get creative if you aren't thrilled with some of these flavorings!
Lemon Tofu "Cheesecake" (Orange is also quite lovely)
Put the tofu into the blender with:
1/3 C sugar
1/3 C water
¼ C fresh lemon juice and the zest of that lemon
1 tsp lemon extract
½ tsp kosher salt
1 tbsp. canola or vegetable oil
2 tbsp corn starch dissolved in 3 tbsp cold water
Blend until smooth and pour into prepared crust. Bake 45 minutes. Chill thoroughly.
Mocha Tofu "Cheesecake" (my personal favorite)
Put the tofu into the blender with:
1 C water
1/3 C cocoa powder (do not use dutch, and the darker you can use, the better)
2 tbsp instant espresso (or instant coffee)
1/3 C sugar
2 tbsp nut butter (I love almond butter, but peanut is also good)
1 tbsp canola/vegetable oil
2 tsp pure vanilla
½ tsp kosher salt
2 tbsp cornstarch dissolved in 3 tbsp cold water
Same cooking directions as above.
And last, Berry Tofu "Cheesecake" (use your favorite fresh/frozen one)
Put the tofu into the blender with:
1 C berries
½ C sugar (taste the berries first and adjust sugar depending on tartness)
2 tbsp fresh lemon juice and the zest from it
1 tbsp canola/vegetable oil
½ tsp kosher salt
2 tbsp cornstarch dissolved in 3 tbsp cold water
1 tsp rum extract
Same cooking directions as the rest!
Toppings are up to you. If you are particularly traditional you might want to try this:
Tofu cream: (no matter how you flavor it, it's great on just about anything-trust me, I even topped my all-bran more than a few times!)
Drain and cube 8 ounces of firm tofu. Cook in boiling water for about 5 minutes. Drain and cool. Blend thoroughly with 1/4 C of sugar, 1 tbsp of canola/veggie oil, 2 tsp of your desired extract and 1/2 tsp salt.
Put the pureed mixture back into the saucepan you cooked the tofu in. Dissolve 2 tbsp of cornstarch in 2tbsp of cold water and stir into the "cream", cook over low heat at a simmer until it is thick enough for your purpose. Either serve on the side, or top as you would use a sour cream mixture on a "real" cheesecake.
Because all are very low in fat and high in protein-I personally told myself a number of times that leftovers are great for breakfast!
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