Rfd Tofu Miso Cheesecake Vegan Recipes

TOFU CHEESECAKE RECIPE: SINFULLY DELICIOUS AND VEGAN!

Steps:

• While preparing a 9-inch baking tray, preheat your oven to 350°F.
• Use a tofu press to press and drain your extra firm tofu.
• Crumble the pressed tofu into small pieces in a large mixing bowl.
• Mix the tofu with sugar, vanilla extract, salt, vegetable oil, and freshly squeezed lemon juice.
• Move everything over into a food processor and blend everything well.
• Place your Graham cracker crumbs in the bottom of the baking tray to form the layer of crust.
• Pour the blended vegan cheesecake mixture into the baking tray and allow it to settle.
• Smooth out the top layer of the mixture with a spatula or spoon.
• Place the cheesecake into the centre of your preheated oven and leave it to bake for a minimum of 20 min.
• When the top is beginning to brown, remove the baked vegan cheesecake and allow to cool in the refrigerator.
• Once the cheesecake is chilled, it's time to serve it to your hungry friends and family!

RFD TOFU MISO CHEESECAKE (VEGAN)

Steps:

• Make crust by grinding almonds until they reach a fine flour-like consistency in blender or vitamix. Add remaining crust ingredients until you have a moist but not wet mixture. Press into pie tin.
• Blend tofu with stevia, lemon zest, lemon juice, salt, baking powder, vanilla and miso in blender (I used a vitamix, and it took about 1 minute). Stevia tends to become less potent when baked, so add a little more than tastes the right amount of sweet. When mixture is creamy, add xanthan gum and continue to blend until the mixture is thick. If mixture is not thick enough, add more xanthan, very slowly until mixture is the right thickness. It should be pourable but not gel-like.
• Pour into prepared pie crust. Bake for 1 hour or until ready.

TOFU PIEROGIES - VEGAN

Steps:

• In a food processor add all dry ingredient and pulse.
• slowly add all liquids while pulsing for 1 minute.
• Dump dough out onto clean surface and knead for 5 minutes.
• Wrap dough in saran wrap and chill for 2 hours.
• In a bowl crumble tofu add pinch of salt & sugar till desired sweetness (I like them pretty sweet).
• roll out dough into 1/8 inch thick sheets, a pasta roller comes in handy for this.
• I use a pint glass to cut out circles but I think it's about 4 inch diameter.
• Place 1 tablespoon filling in center of circle.
• wet edges with water and pinch together forming a half circle.
• In a large pot gently slide them into boiling water for 5 min or until they float.
• you can eat them right after boiling or saute till crispy in oil or margarine, which is the way we like them.