Kake og dessert med tofu

[Marianne]

Tofu naturell inneholder pr.100 g:
131 kcal
12,2 g protein
7,5 g fett
2,9 g karbohydrat

Silketofu inneholder pr.100 g:
47 kcal
5,1 g protein
2,2 g fett
1,7 g karbohydrat

Kake og dessert inneholdende tofu:

Chocolate Brownies

Ingredients:
1 1/3 cups all purpose flour
1/2 tsp. baking soda
1/2 cup polyunsaturated margarine, softened
3/4 cup granulated sugar
3 tsp. polyunsaturated vegetable oil
1 - 10.5 oz Soft Tofu, drained
1/3 cup cocoa powder
1 tsp. vanilla
1/2 cup chopped walnuts

Method:
In a small mixing bowl, sift together flour and baking soda. Set aside. In a food processor, combine margarine, sugar and oil. Process 2 minutes on low or until the margarine mixture is light and fluffy.
Add tofu and process 2 minutes more. Add cocoa powder and process for 1 additional minute. Add vanilla, then 1/2 of the flour mixture to tofu, process on low till well blended. Add remaining flour.
Process again. Stir in the nuts. Pour mixture into a greased 8 x 8 baking pan.
Bake for 25-30 minutes in a pre-heated 450 oven.
Best when served warm, fresh from the oven.

Tofu with lemon and vanilla

Ingredients:
2 - 10.5 oz Firm Tofu, drained, crumbled
1 tbsp. lemon juice
2 tsp. lemon peel, grated
1 tsp. vanilla
3 - 4 tbsp. honey
Pinch to 1/8 tsp. cinnamon, optional
Polyunsaturated oil for shallow frying
Fresh fruit or applesauce, optional

Method:
In a mixing bowl, combine all ingredients and stir well with a fork until mixture resembles the texture
of cheese.



Orange Souffle

Ingredients:
1 pkg. (10.5 oz) Soft Tofu, drained
1/2 cup low fat milk
3 tbsp. polyunsaturated margarine
3 tbsp. flour
4 tbsp. orange-flavored liqueur
1 1/2 tbsp. finely grated orange peel
8 egg whites
1/2 cup granulated sugar

Method:
Prepare a 6 cup souffle dish with a foil collar that extends 2 inches above the rim of the dish.
Grease lightly with polyunsaturated margarine and dust with sugar, knocking out excess. Whisk together tofu and milk till smooth. Set aside. Melt margarine and whisk in flour. Stir for 1 minute over medium heat to cook flour.
Off the heat, whisk in the tofu milk mixture. Return pan to heat and bring mixture to simmer, whisking till smooth. Add liqueur and orange peel. Beat egg whites to form soft peaks. Gradually add sugar and beat to form stiff peaks.
Stir 1/3 of the egg whites into the tofu mixture, then gently fold in the remainder. Spoon into soufflé dish. Bake in a preheated 350 oven for 40 - 45 minutes or until top is golden brown.
Serve immediately.

Caramel Pudding & Fruit Drops

Ingredients:
1 pkg. (10.5 oz) Soft Tofu, drained
1/2 cup granulated sugar
4 tbsp. polyunsaturated margarine
2 tbsp. low fat evaporated milk
1 tsp. vanilla
Fresh fruit such as strawberries or pineapple, optional

Method:
Whip tofu till smooth, set aside. In a small saucepan, heat sugar on medium high to a medium golden brown.
Exactly 3 minutes from time sugar begins to melt. Stir constantly. Off the heat, add margarine and stir,
till blended. Next add milk and blend.
Allow mixture to cool 2 minutes, then whisk in tofu. Return to heat.
Cook one minute, stirring constantly until mixture begins to thicken.
Remove from heat and stir in vanilla. Allow to cool slightly.

Fruit Dip: Dip fruit when mixture is slightly warm. Then chill 1 hour.

Pudding: Refrigerate for 1 hour. Fill stemmed glasses, alternating layers of caramel and chocolate pudding.





Tofu 'cheesecake'



CRUST:
6 Tbsps. soft butter
1 cup spelt flour
4 Tbsps. brown sugar/annet søtstoff


filling:
2 lbs. tofu, pressed and drained
6 Tbsps. tahini
1 cup maple syrup?
4 Tbsps. lemon juice
half teaspoon salt
2 teaspoons almond extract



mix crust Ingedients welland pat into the botom of a springform pan.
bake the crust for 10 minutes @ 350 degrees. cool.
blend all filling Ingedients together well untll smooth.
pour into crust and bake at 350 for 40 min. till golden.
cool.
top with fresh friut if desired. serve chilled



These recipe is from the website http://www.sunrisesoya.com

Honey Cinnamon Pancake Topping

Ingredients:
1 - 10.5 oz Soft Tofu, drained
3 tbsp. honey
Cinnamon to taste
Granola (optional)

Method:
In a blender or food processor, combine tofu and honey till smooth and creamy. Add cinnamon to taste.
Pour over pancakes, waffles, or French toast.

Crunchy Peanut Butter Pops

Ingredients:
2 - 10.5 oz Soft Tofu, drained
1 cup peanut butter, crunchy style
1/4 cup + 1 tbsp. honey
2 tbsp. vanilla
Graham cracker crumbs, optional

Method:
In a blender or food processor, combine all ingredients, leaving some peanuts in small chunks.
Pour mixture into ice cube trays. Insert an ice-cream stick into each cube and freeze until solid.
Serve as is, or if desired, roll each pop in graham cracker crumbs and serve frozen.

Lemon Raspberry Swirl Ice Cream

Ingredients:
1 cup low fat evaporated milk
1 pkg. (10.5 oz) Soft Tofu, drained
1/3 cup sugar
1/2 cup lemon juice, fresh squeezed plus pulp
1 1/2 tbsp. grated lemon peel (1 large lemon)
1 pkg. (10 oz) frozen, unsweetened raspberries, slightly thawed
1/4 cup sugar
Fresh mint for garnish

Method:
Pour milk into a large metal or ceramic bowl. Freeze about 1 hour to a frozen slush.
With an electric mixer,
beat 5 minutes on high until stiff peaks form. In a blender or processor, combine tofu, 1/3 cup sugar, and lemon juice. Stir in lemon peel.
Stir the tofu mixture into the whipped milk and beat on low speed until well blended. Return to freezer for 1/2 hour.
Process raspberries and 1/4 cup sugar to a smooth puree. Pour over the tofu milk mixture and stir just enough to create swirls. Return to freezer for 4 to 6 hours or until firm.
Garnish with fresh mint and serve icy cold.

Lemonade Sorbet

Ingredients:
3/4 cup fresh squeezed lemon juice with pulp
1/2 cup sugar
3 thin slices ginger (about 1 inch round)
2 tbsp. grated lemon peel
1 pkg. (10.5 oz) Soft Tofu, drained
2 cups cold water
Fresh mint for garnish

Method:
In a small saucepan, combine lemon juice, sugar and ginger. Boil 2 minutes, stirring occasionally. Remove ginger slices. Stir in lemon peel. In a blender or food processor, combine tofu and water. Whirl till blended.
Add lemon mixture and blend again thoroughly. Pour mixture into a ceramic or glass bowl. Cover with plastic wrap and freeze 2 hours. Remove from freezer and stir to make a slush. Repeat every hour or until entire quantity is slushy. Allow to freeze completely about 4 hours. Garnish with fresh mint.
Serve.

Banana Bran Muffins

Ingredients:
1 pkg. (300 g) Dessert Tofu
1 cup (250 ml) flour
1/2 cup (125 ml) bran
1/4 cup (60 ml) wheat germ
1 tsp. (5 ml) baking powder
1 tsp. (5 ml) baking soda
1/4 cup (60 ml) margarine, softened
1/4 cup (60 ml) brown sugar
3 ripe bananas, mashed
3/4 cup (175 ml) raisins or chopped nuts (optional)
Dash salt

Method:
Preheat oven to 190 C (375 F). Mix all dry ingredients together. Cream margarine.
Then add sugar and mix well. Stir in bananas and Tofu. Pour liquid ingredients into dry ingredients.
Stir until flour is moistened. Fold in raisins or nuts. Spoon mixture into a lined or greased muffin pan.
Bake for 20 -25 minutes.

Breakfast Souffle

Ingredients:
4 cups (1 L) Unsweetened Soya Beverage
1 egg
1 tsp. (5 ml) orange juice concentrate
1 tsp. (5 ml) honey or maple syrup
1 tsp. (5 ml) grated lemon or orange zest
2 slices whole wheat bread (Ketolysebrød)
2 fresh peaches, or pears

Method:
Preheat oven to 375. Beat together all ingredients, except bread and fruit.
Lay slices of bread in a small 2 quart greased casserole dish. Top with sliced fruit.
Pour egg-soya beverage mixture over all and bake until fruit turns golden brown.
Cool before serving.

Cinnamon Apple Breakfast Bran Muffins

Ingredients:
2 1/4 cups unprocessed oat bran
1/4 cup brown sugar
2 tsp. cinnamon
1 tbsp. baking powder
1/4 cup walnuts, chopped
1 - 10.5 oz Soft Tofu, drained
1/2 cup frozen apple juice concentrate, thawed
2 egg whites
2 tbsp. polyunsaturated vegetable oil
1 medium apple peeled, cored and chopped to make 1 cup

Method:
In a medium size mixing bowl, combine bran, sugar, cinnamon, baking powder, and walnuts.
Mix thoroughly. In a blender or food processor, combine tofu, apple juice, egg whites and oil.
Stir the tofu mixture into the bran mixture and mix thoroughly. Add apples.
Line muffin tins with paper cups. Fill each to the top. Bake 18 to 20 minutes in a pre-heated 425 oven.
Serve warm.