Tofu cake
Ingredients
half a package Digestive cookies (without eggs)
about 200 g natural tofu
about 100 g margarine
150-200 ml coconut milk
about 3 tbsp sugar (you could add more, or less, depending on how sweet you want the cake)
fresh lemon juice (squeeze from one half of a lemon)
1 small cup of berries (could be blueberries, strawberries, raspberries etc.)
1 cup of plain soy yoghurt
1 cup of fruit soy yoghurt (I used strawberry)
Directions
First, make the crust. Crush the cookies and mix with melted margarine. Press the mixture on the bottom of the pan as a thin layer (use a round baking pan which opens from the bottom). Next, mix the tofu with coconut milk and the plain soy yoghurt (use a food processor or something like that to crush the tofu if it's too firm). Add the lemon juice and sugar. Add the berries and mix until you get a smooth mixture which is like a thick liquid in consistency. The cake should be rather thin, about 1,5 - 2 cm thick. Pour the mixture on the baking pan. Bake about half an hour in medium temperature or until the tofu rather firm. Then, cover the cake with the fruit yoghurt and bake a few more minutes. Leave the cake to cool and eat when it's cold.
