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pam119
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Post subject: 2787
 Posted: Oct 19, 2006 - 05:52 PM
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Joined: Oct 19, 2006
Posts: 4
Status: Offline
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| I am introducing more and more tofu and soybean products into my diet. Does anyone have any desert recipes that use tofu, maybe mock cheesecake?[addsig] |
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lovebug3
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Post subject: 2811
Posted: Oct 24, 2006 - 06:17 PM
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Newbie
Joined: Oct 13, 2006
Posts: 84
Status: Offline
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| A friend of mine has been getting a lot of recipes from The Tofu Cookbook. I havent tried any of the deserts from there but I am sure they have plenty of ideas for you! [addsig] |
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Sora
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Post subject: RE: 2811
Posted: Feb 28, 2008 - 03:33 PM
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Joined: Feb 28, 2008
Posts: 5
Location: England.
Status: Offline
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I love cooking with tofu! You could always try a tofu kind of mousse.
Get a block of Silken Tofu, I think that's what it's called - the soft stuff.
A block of chocolate - as much as you want.
Table Spoon of honey.
Drop or two of vanilla extract.
There isnt any exact meassures, you can throw everything in al ltogether or add as little or as much of anything you like.
You'll need a blender for this:
Cut the silken tofu into small cubes and blend it untill it's totally smooth.
Melt the chocolate in a bowl over a boiling pan of water. (I do it in the microwave, but if you do that make sure to put it in for small ammounts of time and keep checking it so it dosnt burn, ew!)
Pour all the melted chocolate into the smooth tofu, add the honey (to taste, really, it dosnt much matter how much you put in) then put in a drop or two of vanilla extract.
Blend it all together fpr afew minutes until it's smooth and even.
Put the mix into a bowl and place it in the fridge over night, to let it set slightly.
You can eat this how it is, or with fruit - anything you like!
I love it. It's alot like angel delight. |
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ltowle
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Post subject: RE: 2811
Posted: Jul 18, 2008 - 03:26 PM
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Joined: Jul 18, 2008
Posts: 7
Location: Atlanta
Status: Offline
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Hi,
thats my favorite: Tofu Pumpkin Pie
Pumpkin Pie
Makes 6 to 8 servings
1 1/4 pounds soft tofu (try “silken” tofu for a creamier texture)
1 16-ounce can pumpkin pur?e
3/4 cup maple syrup
3/4 cup sugar
1/3 cup unbleached all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 9-inch unbaked pie shell
1. Preheat the oven to 400°F.
2. Blend all of the ingredients (except for the pie shell) in a blender or a food processor until smooth.
3. Pour the mixture into the unbaked pie shell and bake for 30 minutes. Then turn down the oven temperature to 350°F and bake for another 30 to 45 minutes, or until the filling is set.
It is really better than it might sound  |
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