VEGAN LEMON TOFU "CHEESECAKE"

VEGAN LEMON TOFU

Yield 8-10

Number Of Ingredients 19

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Crust:
1 1/2 cups whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
6 tablespoons canola oil
6 tablespoons maple syrup
1 1/4 teaspoon sea salt
Filling:
2 pounds extra firm tofu
1/3 cup canola oil
1 1/2 cups maple syrup
1/2 teaspoon sea salt
1/4 cup lemon juice
finely grated zest of 1 lemon
1 tablespoon vanilla extract
3 tablespoons plus 1 teaspoon agar flakes
1 cup cold water
2 tablespoons arrowroot
3/4 cups soy milk

Steps:

1. Preheat oven to 350° F. 2. Combine the flour, baking powder and cinnamon in one bowl and the oil, maple syrup, and salt in another. 3. Mix the wet and dry ingredients together to form a smooth dough. 4. Press the dough into the bottom of a lightly greased 9-inch spring form cake pan. 5. Bake on the middle shelf of the oven until the crust is golden brown, about 18 minutes. 6. Place the tofu, oil, maple syrup, salt, lemon juice, zest, and vanilla in a food processor and blend until creamy. 7. Combine agar and water in a saucepan and simmer until the flakes have completely disappeared. 8. In a small bowl, dissolve the arrowroot in the soy milk. Pour the arrowroot mixture into the saucepan and cook over medium heat, stirring continually until the mixture thickens and starts to bubble, 1-2 minutes. 9. Add the agar mixture to the tofu and process until completely smooth. 10. Pour the tofu filling into the spring form pan and refrigerate until set, about 1 hour. 11. Run a thin knife around the cheesecake before releasing from the spring form ring.