Friday, April 20, 2007

Lemon Tofu Pudding Cake

After cooling in refrigerator for 2 hours



The finished product from oven
Before going in the oven
Preparing the crust When I posted the bread pudding recipe, my vegetarian friend told me though it looked good, and tasty, she could not prepare it as it contained egg. It was then it struck me that I had not prepared an eggless pudding or cake. It was also the same time we had purchased tofu (lite silk tofu) . Tofu is often used as a protein substitute for meat, and other items . I got the idea to prepare tofu pudding cake when I saw in internet that tofu can be substituted for egg. Here is the recipe:

Ingredients:
-------------
For the crust:

2 cups sweet biscuit crumbs
1/4 cup maple syrup or 1/2 cup sugar
1/2 teaspoon vanilla extract

Filling

1 packet silken tofu (1 lb)
1/2 cup sugar
1/2 teaspoon salt
3 tablespoons lemon juice
1/2 teaspoon vanilla extract
2 tablespoons all purpose flour or cornstarch
2 tablespoons soy milk or just plain milk

Method:
==========


  1. Preheat the oven to 350 degrees F.
  2. In a medium bowl, combine the crust ingredients
  3. Mix until the crumbs are moistened.
  4. Prepare a baking pan by spraying the bottom and sides with nonstick oil spray, or by oiling with a paper towel.
  5. Add crumb mixture into the baking pan and spread it and press it evenly on the bottom.
  6. Bake the crust for 5 mintues, then remove it from the oven and set it aside to cool while you prepare the filling.
  7. Blend all the filling ingredients in a blender until smooth.
  8. Pour filling into the baking pan over the cooled crust. Sprinkle some ground peanuts and saffron if you wish.
  9. Bake for about 30 minutes. Remove the cheesecake from the oven and allow it to cool.
  10. Place the cooled pudding cake in the refrigerator for at least 2 hours until it is thoroughly chilled and firm. Make sure you cover the baking pan with an aluminium foil or ensure it is properly covered as tofu has tendency to absorb all the flavors in the fridge.
  11. After 2 hours slide the blade of the knife along the edge of the cooled pudding cake to ensure that it will separate from the pan. Place a flat plate on the baking pan and invert the baking pan carefully but fast.
  12. Keep a plate on the baking pan and invert the pan .

When I made this today for the first time, it didnt retain the shape as it had cracks. I hope you enjoy it.

4 comments:

Sudha said...

Hey Roopa thanks for posting this eggless cake yar..u such a sweety..u must say ur blog is more rocking with each passing day..I will definitely try this :)

rv said...

Hey thanks sudha :) ...I hope you enjoy making this :)

TBC said...

Looks like you are a pretty good baker:-)

rv said...

Thank you tbc for the compliment:) I love baking :)

Please do not copy

All contents in this blog cannot be copied without written permission from the blog author.

LinkWithin

Related Posts with Thumbnails