by Chef Valerie Wilson
Tofu is a harmless bean curd made from soybeans, so why are so many people afraid of it? Maybe because they have tasted a dish made using the wrong kind of tofu, and/or it was not properly seasoned or cooked. When used correctly, tofu can be very tasty and can be used to create different kinds of dishes. The key to cooking with tofu is that it has no real flavor on its own, so it will take on whatever tastes you add to it when creating a dish. This makes tofu an excellent replacement for dairy items such as cream cheese when making a cheesecake. Once you add sweeteners to the tofu, you can create a delicious dairy-free version of a cheesecake.
Five thousand-year-old texts describe soybeans as one of the most important crops in China—and for good reason. High in protein, iron, and B vitamins, soybeans can also help support detoxification, improve circulation, and have many anti-cancer properties. A food that has been eaten for thousands of years, soybeans have been proven to be healthy for the human species to consume.
Lemon is the signature flavor of spring. The sour flavor awakens your taste buds after winter’s heavier, more salty foods. This sour flavor animates the liver, gallbladder, and nervous system. We feed and nurture these organs when we eat naturally sour foods, such as lemon cheesecake.
Lemon Tofu Cheesecake with Blueberry Sauce
Crust:
2 cups cookie crumbs (use your favorite cookies and puree them in a food processor)
2 T. olive oil
3 T. water
Filling:
1 lb. package soft tofu
½ cup brown rice syrup
2 T. maple syrup
½ cup lemon juice
5 T. arrowroot
2 T. tahini
pinch sea salt
Blueberry Sauce:
1 ½ cups blueberries
⅓ cup water
⅓ cup brown rice syrup
2 T arrowroot
pinch sea salt
Mix the cookie crumbs, olive oil, and water to make the crust. Using wet hands, press the crust into the bottom of a springform cheesecake pan.
To make the filling, combine all the ingredients in a food processor and puree until smooth. Pour the filling over the crust and smooth the top. Bake at 350 degrees for one hour. Let it cook before serving.
To make the Blueberry Sauce, combine all the ingredients in a saucepan. Slowly heat the sauce on low heat, stirring occasionally. The arrowroot will thicken the sauce as it heats. Pour the sauce over the Tofu Cheesecake and let it cool before serving.
Chef Valerie Wilson offers virtual and in-person cooking classes. She is an author, personal chef, and counselor and has been in business since 1997. https://www.macroval.com/ and Facebook MacroVal Food.
