Lemon Tofu “Cheesecake”

Luxurious tofu makes a wonderfully light and rich filling for this veggie lover adaptation of cheesecake. Make it the day preceding serving to enable its flavors to create.


  • 2 containers graham wafer scraps
  • 1/4 container maple syrup
  • 1/4 tsp. almond extricate
  • 1 lb. Japanese-style firm smooth tofu
  • 1/3 container sugar
  • 1 Tbs. tahini or almond spread
  • 1/2 tsp. salt
  • 1 to 2 tsp. ground lemon get-up-and-go
  • 1/2 tsp. almond extricate
  • 1 Tbs. cornstarch broke up in 2 Tbs. soy drain or rice drain.


Outside layer: Preheat broiler to 350 degrees. In medium bowl, blend wafer pieces, syrup and concentrate until the point that morsels are saturated. Fill oiled 9-inch pie plate; squeeze blend solidly to frame outside layer. Heat 5 minutes; let cool while setting up the filling.

In sustenance processor or blender, join remaining fixings and process until the point when smooth, around 30 seconds. Empty blend into covering. Heat until the point when top is somewhat sautéed, around 30 minutes. Cool and refrigerate until altogether chilled and firm, around 2 hours.

Source: vegetariantimes


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