Lemon Tofu "Cheesecake
Lemon Tofu "Cheesecake is a dessert that serves 8. One serving contains 197 calories, 5g of protein, and 5g of fat. For $1.03 per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe from Vegetarian Times has 791 fans. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. A mixture of almond butter, salt, silken tofu, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 40%, which is pretty good. Try "i Don't Believe It's...." Lemon Tofu Cheesecake!, Tofu Cheesecake, and Baked Tofu Cheesecake for similar recipes.
Servings: 8
Ingredients:
1 Tbs. tahini or almond butter
¼ tsp. almond extract
½ tsp. almond extract
1 Tbs. cornstarch dissolved in 2 Tbs. soy milk or rice milk.
2 cups graham cracker crumbs
1 to 2 tsp. grated lemon zest
¼ cup maple syrup
½ tsp. salt
1 lb. Japanese-style firm silken tofu
1/3 cup sugar
Equipment:
bowl
oven
food processor
blender
Cooking instruction summary:
Crust: Preheat oven to 350 degrees. In medium bowl, mix cracker crumbs, syrup and extract until crumbs are moistened. Pour into oiled 9-inch pie plate; press mixture firmly to form crust. Bake 5 minutes; let cool while preparing the filling.In food processor or blender, combine remaining ingredients and process until smooth, about 30 seconds. Pour mixture into crust. Bake until top is slightly browned, about 30 minutes. Cool and refrigerate until thoroughly chilled and firm, about 2 hours.
Step by step:
1. Crust: Preheat oven to 350 degrees. In medium bowl, mix cracker crumbs, syrup and extract until crumbs are moistened.
2. Pour into oiled 9-inch pie plate; press mixture firmly to form crust.
3. Bake 5 minutes; let cool while preparing the filling.In food processor or blender, combine remaining ingredients and process until smooth, about 30 seconds.
4. Pour mixture into crust.
5. Bake until top is slightly browned, about 30 minutes. Cool and refrigerate until thoroughly chilled and firm, about 2 hours.
Nutrition Information:
covered percent of daily need
