No-Bake Tofu Chocolate Cheesecake

Description

This indulgent tofu chocolate cheesecake requires refrigeration overnight, but it's worth the wait. Sweet and decadent, it's easy as pie to make and gluten-and dairy-free.

Servings: 6-8

Instructions

  1. Press the tofu. Remove from package, wrap in 2 sheets of paper towel, put on a plate, and set a heavy plate on top of the block to press out all of the excess water. This will take about 10-15 minutes.
  2. Mix hazelnuts, pitted dates, and carob powder in a food processor until a sticky dough is made. Line the cake pan with baking paper and spray interior sides with cooking oil. Distribute the crust mix on the bottom of the pan and carefully level. Put in the fridge.
  3. Use a double boiler or a heat-resistant bowl set atop a pot of boiling water, melt the chocolate in a water bath.
  4. Chop the tofu and put in a high-speed blender or food processor with brown sugar, melted chocolate, lemon juice, carob powder, vanilla, and cinnamon. Blend until smooth.
  5. Pour mixture over the prepared crust and level with a spatula. Refrigerate overnight to set. Decorate with fresh fruit and serve.
  6. Store the cake in the fridge for up to 5 days.

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Dairy-Free Tofu Stuffed Shells

Description

Get ready to delight every member of the family. This dairy-free recipe for a classic Italian favorite delivers the authentic comfort-food experience of stuffed shells, minus the fat and cholesterol, by replacing ricotta with tofu. The versatile tofu mixture can be used to make your own lasagna, manicotti, or to substitute ricotta in many other recipes. Cover with dairy-free mozzarella shreds for maximum cheesy goodness!

Servings: 4-6

Instructions

  1. Thoroughly drain the tofu. Remove from package, wrap in 2 sheets of paper towel, put on a plate, and set a heavy plate on top of the block to press out all of the excess water. This will take about 10-15 minutes.
  2. Break tofu into chunks and place in a blender or food processor with olive oil, garlic, oregano, salt, and nutritional yeast. Blend until texture mimics that of ricotta.
  3. Stir spinach into tofu mixture.
  4. Prepare shells until cooked ⅔ of the way through, or very al dente, and drain.
  5. Pour half of the pasta sauce into a Pyrex baking dish. Add 2-3 Tbs. filling to each shell and place in pan. Then pour remaining sauce over stuffed shells.
  6. Cover with foil and bake at 350 degrees for 25 minutes.
  7. Remove foil and sprinkle shells with dairy-free cheese. Bake uncovered for 5 more minutes. Serve piping hot!

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Tofu Scramble

scrambled-tofu-recipe-vegan-vegetarian
Description

Everyone needs a go-to savory morning protein. Scrambled tofu provides a versatile, high-protein base for any flavor combination and is beloved by vegans and omnivores alike. Use our combo of mix-ins or simply scramble tofu with these spices and throw in the fridge for a different breakfast every day of the week. Prepared scrambled tofu will keep for up to three days. To reheat, simply cook over low heat.

Servings: 2-4

Instructions

  1. Drain tofu from container and press if desired.
  2. Cut the block of tofu into cubes, place in a bowl, and break into small curds using a potato masher.
  3. Combine all spices and nutritional yeast in a bowl.
  4. De-seed bell pepper, then dice onion and pepper into small pieces.
  5. In one, pan heat ½ olive oil over medium-high heat and sauté veggie bacon on both sides to desired crispness.
  6. Chop cooked veggie bacon into ¼-inch pieces and set aside.
  7. In another pan, heat remaining olive oil on medium heat. Add onions and peppers and sauté until softened.
  8. Add tofu and cook until excess water has evaporated
  9. Stir in spices, mixing until well blended.
  10. Top with chopped veggie bacon and serve with fruit or toast.

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