A very happy tofu birthday :)

Good morning, everybody! Was going to try to be good and make this for my birthday today, but went with the second one instead. Girl does need her chocolate, y'know :)



Pina colada cheesecake

• 1 9-inch graham cracker crust, unbaked (your preferred recipe)
• 12 ounces organic firm tofu
• 4 ounces soy cream cheese
• 1/2 cup sugar
• 2 bananas, preferably very ripe
• 1/4 cup coarsely chopped, dried pineapple ring
• 1/4 cup coarsely chopped macadamia nuts
• coconut, enough to mix thru the batter, and extra to sprinkle across the top

Preheat oven to 350F degrees.
Bake the graham cracker crust for 6 minutes and set aside.
In a food processor, combine the tofu, soy cream cheese and sugar and puree until smooth. Add the banana and continue to puree until fully combined.
Pour into the prepared pie crust and spread the dried pineapple and macadamia nuts evenly across the top of the pie. Bake for 20 minutes. Remove from the oven and cool completely. Refrigerate for at least an hour, or overnight. Wrapped, this pie will keep in the refrigerator for 5 days.






1/4C graham cracker crumbs (or just buy a cookie crust)
3/4C egg substitute (equivalent to three whole eggs)
10.5 oz silken firm tofu, drained and cubed
8T granulated sugar
1T lemon juice
1t vanilla
1C nonfat ricotta cheese
fresh berries (as you can see, I'm going for the nutella chocolate sauce instead)

Preheat oven to 325
Spray bottom of an 8" springform pan or pie pan with nonstick cooking spray. Evenly spread graham cracker crumbs on bottom of pan. (OR - Take lid off of premade crust - discard)
Blend egg substitute, tofu, sugar, lemon juice, vanilla and ricotta in a blender until smooth.
Pour into pan and bake 35-40 min. (I needed to leave it in for more like an hour...it just refued to set in the middle). Remove from oven and cool 15 min at room temp. Refrigerate for at least 1 hr. Top with fresh fruit (or chocolate sauce!!)