Tuesday, August 2, 2011

Long weekend with Oliver

What a long weekend, oh my. I had four days off and it passed by so fast! I guess that is what happens when you have fun. It's so cliche but at the same time, it is true. On Saturday, I got the chance to make tofu cheesecake and it was one interesting experience. You don't even need any cream cheese, all you need is tofu and a blender. Its a nice cool down dessert for the summer. I urge you to try this.

Tofu Cheesecake
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

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

Pictures later. =)


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