Crust
15 small graham crackers (amaranth or oat bran)
3 tablespoons soy margarine, melted
1/2 tsp cinnamon or baking spice
Filling
5 cakes tofu (about 3 1/2 lbs), coarsely crumbled
1/2 cup plain or flavored soy milk
1/2 cup tahini
3/4 cup maple syrup
2 egg whites
2 tbs fresh lemon juice
1 1/2 tsp vanilla etc
fresh friut such as grapes, apricots, cherries, or berries (optional)
In a blender or food processor, crumble the graham crackers into coarse crumbs. Pour into an 8- or 9-inch springform pan and add the margarine and cinnamon. Stir well to combine and press firmly on the bottom of the pan.
Preheat the oven to 350 degrees. In a blender of food processor, puree the tofu in batches until smooth, adding about a tbs of soymilk with each batch. Scrape into a large bowl. Stir in the tahini, maple syrup, egg whites, lemon juice and vanilla and stir well to combine.
Scrape into the prepared pan and smooth the top with a spatula. Bake for 30 minutes, until the filling is set and the top begins to turn golden. Cool on a rack, then cover and refridgerate until chilled. Before serving, remove the sides of the pan. Garnish with fresh fruit.
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