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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 136.7
  • Total Fat: 5.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 157.4 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 0.9 g
  • Protein: 5.8 g

View full nutritional breakdown of Tofu "Cheesecake" calories by ingredient
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Tofu "Cheesecake"

Submitted by: TECHCATZ

Introduction

This recipe comes from meatlessmonday.com, where you can find a picture of it.
The original recipe calls for 2 Tbls. agar flakes; I substituted one packet of gelatin.
I served the cheesecake at a soccer tailgate (thus the 16 servings) and everyone liked it; NOT ONE person said, "Eeewww...tofu".
(Nutritional info reflects my version and does not include fruit toppings. If anyone makes this with Splenda, please let me know how it comes out.)
This recipe comes from meatlessmonday.com, where you can find a picture of it.
The original recipe calls for 2 Tbls. agar flakes; I substituted one packet of gelatin.
I served the cheesecake at a soccer tailgate (thus the 16 servings) and everyone liked it; NOT ONE person said, "Eeewww...tofu".
(Nutritional info reflects my version and does not include fruit toppings. If anyone makes this with Splenda, please let me know how it comes out.)

Number of Servings: 16

Ingredients

    1 nine-inch graham cracker crust
    1 packet (approx 2 tsp.) gelatin (or 2 tbls. agar flakes)
    2/3 C light soymilk or rice milk
    1/2 C turbinado sugar or other sweetener
    1/2 tsp. salt
    1 pound firm tofu
    4 tbls. lemon juice
    2 tsp. grated lemon zest
    2 tsp. vanilla extract

Directions

Prepare desired fruit topping (strawberries, kiwi, etc.)
Combine the gelatin and soymilk in a saucepan and let stand 5 minutes.
Stir in the sugar and salt. Simmer over low heat, stirring frequently, for 5 minutes. Pour into a blender and add the tofu, lemon juice, lemon zest and vanilla. Blend until very smooth.
Spread evenly into the prepared crust. Chill thoroughly.
Add fruit topping to either the entire cheesecake or on individual slices.
Makes 16 servings.

Number of Servings: 16

Recipe submitted by SparkPeople user TECHCATZ.






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Member Ratings For This Recipe


  • Bad
    0 of 1 people found this review helpful
    just wanted to point out that meatlessmonday.com used agar because it is derived from red bean paste whereas gelatin is made by boiling animal hooves, skin, cartilage, and bone. enjoy. - 9/15/11

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  • I made this for my meat loving husband and diabetic father and they did not even know that it was made with tofu. They LOVED it! Oh, and I used Splenda. The only change I would make is that I doubled the recipe, but should not have doubled the amount of gelatin because it was a little rubbery. - 7/21/09

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