Tofu Tiramisu: Where East meets West

Tofu Tiramisu

Ingredients: (makes 6 small cups) 1 box silken tofu (mashed through sieve & drain excess liquid) 1 egg 2 tbsp caster sugar 100ml whipping cream 100g white chocolate 1 tsp gelatin (melt in 1 tbsp water) 6 sponge fingers 1 cup strong coffee (no added sugar) 1/3 cup coffee liqueur or rum (or omit if prefer no alcohol) 1 tsp cocoa powder (toppings) Method: 1) Warm whipping cream on medium heat in microwave for one minute. Stir in white chocolate till it melts. Set aside. 2) Whisk egg and caster sugar in a metal bowl (set over double-boiler) till pale white. Add the mashed tofu, chocolate mixture and gelatin mixture. Mix well. 3) Mix the coffee and liqueur together. 4) Dip half of a sponge finger in the coffee mixture and place at the bottom of dessert cup. Add 2 tbsp of tofu mixture, another half sponge finger (dipped in coffee mixture), then top with another 2 tbsp tofu mixture. 5) Chill in fridge for 2 hours. 6) Sieve cocoa powder and serve.

Tofu Cheesecake

Ingredients

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2 (12 ounce) packages extra firm tofu, drained and cubed 1 cup white sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 1/4 cup vegetable oil 2 tablespoons lemon juice 1 (9 inch) prepared graham cracker crust

Directions
Preheat an oven to 350 degrees F (175 degrees C). In a blender or food processor, combine tofu, sugar, vanilla, salt, vegetable oil, and lemon juice. Blend until smooth. Pour into the pie crust. Bake in the preheated oven until slightly brown, 20 to 30 minutes. Remove from the oven to cool. Refrigerate until chilled.