Tofu or bean curd is a popular food derived from soy beans and originally from Asia. It's made in a similar way to cheese, using curdled soy milk. The milk is then cooled and pressed into a block. Finally the liquid is discard creating tofu.
Tofu is amazingly versatile and is a fantastic source of Protein, Iron and Calcium as well as B vitamins and amino acids. There are several types of tofu that you need to look for when shopping.
Firm and Extra Firm Tofu
Firm tofu doesn't crumble easily when you pick it up and it is easy to chop. It is the most versatile of all tofu types and can be fried, added to stew or used as a filling or spread. Extra firm tofu doesn't absorb marinades as well but handles better when frying. You tend to find firm and extra firm tofu in the fridge section of supermarkets.
Silken tofu is more commonly known as Japanese tofu. It has a silky, creamy texture which is perfect for puddings. It's a great substitute for cheesecake and is a blank canvas for flavour. Check our the recipe below.
Adding Flavour When Cooking
Tofu has little flavour but soaks up all seasoning you add to it. The distribution of seasoning is helped with the use of lemon juice, rice wine vinegar or even soy sauce. The longer you leave it, the better it will be.
Tofu Strawberry Cheesecake Recipe
250g Digestive Biscuits
100g Vegan Butter or Coconut Oil
1 Block of Silken Tofu
250g of Strawberries
75g of raw Cashews (soaked)
3 tbsp Maple Syrup
1/2 tsp Vanilla
1/4 tsp salt
2 tbsp lemon juice
Crush the biscuits roughly, melt the vegan better and pour over the biscuits to form a base.
Add the base to a small round tin and refrigerate
Blend all the other ingredients in a blender
Pour of the base and refrigerate further
Once the cheesecake has set, serve with fresh strawberries