
Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
Beef Bread Christmas Dairy Diabetic Easter Egg Fruit Gluten free Grain Lamb Low fat Other Pasta Pork/Ham Poultry Rabbit Seafood Thanksgiving Vegetables
Ethnicity:
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Time:
Less than 1 Minute 1-10 Minutes 10-30 Minutes 30-60 Minutes 60+ Minutes |
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Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox Recipes from all over the world
Ingredients: 4/23 Ounce(s) soya flour 869/10000 Ounce(s) baking powder 137/4377 Quart(s) (half a lemon) lemon juice 1/2 (zest) lemon -1 Ounce(s) thick coconut milk 839/2413 Ounce(s) (equivilant to 2 eggs) egg replacer 28/127 Pound(s) hard, pressed tofu 163/2500 Pound(s) margarine 489/5000 Pound(s) sugar 163/1250 Pound(s) flour |
Directions: The pie plate should be 20 cm round and 3/4 inch high.
Quick Pie Crust:
Mix 3 Tbsp Flour, 1 Tbsp Sugar, 2 Tbsp Margarine until it becomes crumby. Put crumbs in pie plate. Place seran wrap over the plate and press the crumbs (through the wrap, with fingers) so that they spread evenly. Remove seran wrap. Bake in oven at 180 Celsius for 15 minutes. Remove from oven.
Tofu Cheese Cake:
Blend Tofu, Sugar, and Coconut Milk with a food processor until smooth. Add Baking Powder, Flour, Soy Flour, and Egg Replacer. Finally, mix in Lemon Zest and Lemon Juice. Pour the mixture evenly into the pie plate. Bake at 175 Celcius for 40 minutes (or until it becomes slightly brown at the edge). Cool and refrigerate.
PS: If you want soft add more Coconut Milk, if you want hard add less.
Comments: After experimenting with 3 recipes, this is the best combination i came up with. |
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