Guest guest Posted March 12, 1999 Report Share Posted March 12, 1999 My favorite, a vegan chocolate cake, is not on my computer here at work but is at home. I'll send it from home later. These are some " sneaky " ways to get some food-for-you tofu into those who think they don't like it. I (not much of a tofu eater) have made tofu puddings, pies, salad dressings, dips, used is as a replacement for *some* cheese, sour cream, eggs, etc. to get my stepsons to eat something good for them. They had *no* idea!! * Exported from MasterCook * CHOCOLATE TOFU MOUSSE Recipe By : from Rebecca Grohall Serving Size : 1 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** 1 package of silken/soft tofu (16oz) 10 oz chocolate chips (preferably barley sweetened) 3 tablespoons maple syrup fruit (strawberries, kiwi, etc...) optional: graham cracker crust | Blend tofu in food processor (or blender) just until smooth. Melt chips over double boiler. Add maple syrup to melted chocolate and combine. Put chocolate & syrup blend into processor and mix with tofu until creamy. Optional: put into a graham cracker crust. Chill. Top with fruit. | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Deep Chocolate Brownies Recipe By : Veggie Life, March, 1999 Serving Size : 9 Preparation Time :0:00 Categories : Cookies Desserts Tofu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup whole wheat pastry flour 3/4 cup unbleached white flour 1 1/2 teaspoons baking powder 6 ounces soft tofu 1 cup maple syrup 1/2 cup water 1/3 cup pureed prunes 1/4 cup canola oil 2 teaspoons vanilla extract 1 teaspoon salt 3/4 cup cocoa powder (preferably Dutch processed) confectioner's sugar for dusting -- (optional) Preheat oven to 350 ° F. Lightly oil an 8x8 inch pan and line the bottom with parchment paper. In a mixing bowl, sift together flours and baking powder. In a food processor, combine tofu, syrup, water, prune puree, oil, vanilla, and salt. Process until smooth. Add cocoa and process until completely incorporated. Pour into mixing bowl with dry ingredients. Mix well. There may still be a few tiny lumps. Pour batter into prepared baking pan and bake for 30 to 35 minutes until a toothpick inserted into the center comes out clean. Cool to room temperature and dust with confectioner's sugar if desired. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Tofu " Cheesecake " Recipe By : Vegetarian Times Magazine, March 1998, page 47 Serving Size : 8 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***CRUST*** 2 cups graham cracker crumbs 1/4 cup maple syrup 1/4 teaspoon almond extract ***CHEESECAKE*** 1 pound Japanese-style firm silken tofu 1/3 cup sugar 1 tablespoon tahini or almond butter 1/2 teaspoon salt 1 teaspoon grated lemon zest -- up to 2 1/2 teaspoon almond extract 1 tablespoon cornstarch dissolved in 2 tablespoons soy milk or rice milk 8 SERVINGS VEGAN Silken tofu makes a delightfully light and creamy filling for this vegan version of cheesecake. Make it the day before serving to allow its flavors to develop. 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. PER SERVING: 212 CAL.; 7G PROT.; 5G TOTAL FAT (1G SAT. FAT); 36G CARB.; 0 CHOL.; 160MG SOD.; 0 FIBER. VARIATION: Alternatively, use a prepared graham cracker crust. For a no bake cheesecake, omit cornstarch mixture. Pour filling into a crust and refrigerate until firm, at least two hours or overnight. The texture will resemble that of a cream pie. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Mousse with Ginger Cream Recipe By : Vegetarian Times 61 Quick and Healthy Recipes Serving Size : 8 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Mousse: 1 16 oz. can pumpkin (about 2 cups) 2 10.5 oz pkgs extra firm silken tofu 1/3 cup sugar or maple sugar granules 1 tbsp grated ginger root 1/2 tsp. grated nutmeg 1 tbsp pumpkin pie spice Ginger Cream: 7 oz. extra firm silken tofu 2 fruit-sweetened marmalade 1 tsp grated ginger root 1 dash ground cinnamon Combine all mousse ingredients in a food processor or blender. Blend until light and velvety, about 3 minutes. Transfer to a bowl, cover and chill several hours or overnight. Serve cold mousse topped with a dollop of ginger cream (below) and a dusting of cinnamon. Ginger Cream: Puree tofu until creamy. Transfer to a bowl and stir in marmalade and ginger and chill until needed. Posted by Alison Green - - - - - - - - - - - - - - - - - - * Exported from MasterCook * SIlken Tofu Pudding Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 oz. semisweet chocolate chips 2 packages silken tofu -- (10 oz) 2 Tablespoons brown sugar or to taste 1 dash nutmeg 2 medium bananas -- sliced 1 kiwi sliced for garnish (strawberries -- too) would be nice Melt chocolate chips in a saucespan with one tablespoon of water. Transfer to the container of a food processor along with the silken tofu. Process until smooth. Add brown sugar to tastre and sprinkel with nutmeg. Process again until velvety. Divide half the pudding among six desert cups. top with a layer of sliced bananas followed by the remaining pudding. garnish each serving with a slice of kiwi. Chill until needed. | - - - - - - - - - - - - - - - - - - NOTES : NOTES: Serves six * Exported from MasterCook * Strawberry 'Cream' Tart Recipe By : Vegetarian Times Magazine, May 1998, page 47 Serving Size : 8 Preparation Time :0:00 Categories : Desserts Fruits Pies And Pastry Soyfoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1/8 teaspoon salt 1/4 cup margarine chilled and cut into small pieces 3 tablespoons cold water 1 1/2 cups silken tofu -- pressed and drained 1/2 cup sugar or other sweetener 1 teaspoon vanilla extract 1 tablespoon safflower oil 2 cups sliced fresh strawberries or other fresh berries 1/2 cup fruit-sweetened strawberry preserves DAIRY~ FREE 8 SERVINGS VEGAN Silken tofu replaces cream cheese in this delicious dairy-free tart. The pie may be topped with small whole strawberries instead of sliced ones or with other sliced or whole fresh berries. Preheat oven to 375 degrees. In food processor, combine flour and salt and pulse to mix. Add margarine and process until mixture resembles coarse crumbs. With machine running, add water 1 tablespoon at a time and process until dough forms a ball. Turn dough out onto lightly floured work surface. Using a rolling pin, roll dough into a 10-inch circle. Line 9-inch tart pan with dough. Prick bottom of pastry several times with fork. Bake until just lightly browned, 10 minutes. Remove to wire rack and set aside. Reduce oven temperature to 350 degrees. In food processor, combine tofu, sugar and vanilla and process until well blended. Pour mixture into baked crust. Bake until tofu mixture is set, about 30 minutes. Remove to wire rack to cool. To serve, arrange strawberry slices on top of pie in a circular pattern until entire surface is covered. Puree preserves in a blender or food processor and brush over strawberries. Chill at least 1 hour before cutting into wedges and serving. PER SERVING: 215 CAL.; 2G PROT.; 8G TOTAL FAT (1G SAT. FAT); 35G CARB.; 0 CHOL.; 131MG SOD.; 2G FIBER. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tofu Pudding Recipe By : Vegetarian Times Magazine, January 1998, page 57 Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruits Soyfoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound soft tofu 2 small bananas 1 lemon -- Juice of 2 cups sliced strawberries 1/4 cup maple syrup 2 teaspoons vanilla extract 2 tablespoons tahini 1 teaspoon ground cinnamon 1 teaspoon almond extract 6 whole strawberries -- for garnish 6 SERVINGS VEGAN Tofu, fresh strawberries, bananas and maple syrup give a wealth of flavor to this smooth and creamy pudding from Northern Pines spa in Maine. Try also serving it for breakfast as a light, nutritious alternative to yogurt or cereals. In food processor or blender, combine all ingredients and process until smooth. Pour mixture into dessert cups. Chill for at least 1 hour. Garnish each with a strawberry. PER SERVING: 158 CAL.; 7G PROT.; 4G TOTAL FAT (0 SAT. FAT); 23G CARB.; 0 CHOL..; 65MG SOD.; 2G FIBER. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegan Chocolate Peanut Butter Pie Recipe By : from Rebecca Grohall Serving Size : 1 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound firm tofu 2/3 cup melted vegan chocolate chips 2/3 cup peanut butter soy milk to desired texture graham cracker crumbs Put to tofu in a blender with the melted chocolate chips and the peanut butter with about a 1/2 cup of soy milk to start. Blend the ingredients together until very smooth, this may take a while if your blender is not super high powered. Then the fun part comes in: taste the mixture and see what else it needs. Add more chocolate and peanut butter to your liking. It may be necessary to add a little more soy milk if you are having trouble blending the yummy mixture. Put the mixture into a baked pie crust and smooth out the pie surface, you can make fancy designs in the surface if you want. Place the pie into the refrigerator for about 1 hour until it is firm to the touch. Cut and serve to the chocolate and peanut butter fans in your life. | - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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