21 July 2012

Recipes IX: Tofu-Cheeseless-Cake

Tofu -Cheeseless- Cake

This is a nice easy alternative to calorie loaded conventional cheesecake.

2 (12 ounce) packages extra firm tofu, drained
1 cup white sugar
1/4 cup olive oil

2 teaspoon vanilla extract
1.5 cups of chopped blueberries (fresh)
2 cups powdered graham crackers (pulsed in food processor)
2 pats of butter
.5 cup of powdered walnuts (pulsed in food processor)
.5 cup of stevia

Preheat oven to 350 degrees. Drain tofu and press for 1 hour to get excess water out.

In a medium bowl mix together the crumbed graham crackers, crushed walnuts, stevia and melted butter. Stir together well. Pour into cheesecake spring pan. Press crust in pan and then bake for 350 degrees for 7-9 minutes.

Depending on how awesome your blender is, determines this step. If you've an awesome blender put the 2 packages of tofu, sugar, vanilla, olive oil in the blender and mix until its custard consistency. If you've a crappy, piece of shit blender like I have, It helps to mix the ingredients in a bowl and in small amount at a time, pour into the blender or use an immersion blender.

The tofu custard mix is uniform and smooth. Chop/pulse fresh blueberries. Stir into the mixture but not too hard. Pour mix into the spring pan. Smooth off the top. Slide in the oven. Bake for 25 minutes at 350 degrees. Take out let cool, refrigerate. Enjoy.

(How about that nice rotten banana in the back? ew)