Tag Archives: silken tofu

Coconut Tart with Chocolate Smear

16 Jan

Here is a sweet coconut tart combined with a rich chocolate filling.  This was taken from The Food Matters Cookbook, with substitutions for the egg whites and yolks, and a modification for the unsweetened coconut that the recipe called for because I happened to have sweetened on hand:

  • 2 cups shredded sweetened coconut
  • 1/4 cup sugar
  • 1/4 cup silken tofu
  • 3 separated “eggs” made from Ener-G Egg Replacer or a similar substitution for binding
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon coarse salt
  • 6 oz. bittersweet chocolate, roughly chopped or in the form of chips
  • 1 cup coconut milk
  1. Preheat the oven to 350 degrees.
  2. Combine the coconut, sugar, silken tofu, 1 egg substitution, vanilla, and salt in a bowl.
  3. Press the mixture into the bottom and sides of a 9- or 8-inch tart pan.  Bake until the tart shell is firm and lightly toasted (the recipe stipulates 10-15 minutes but I think it takes longer due to using tofu as opposed to egg, and it took me over 20 minutes).
  4. Meanwhile, combine the chocolate, 2 egg substitutions, and coconut milk in a saucepan over low heat.  Cook, whisking almost constantly, until the chocolate is completely melted and steaming, but not boiling or separating.
  5. When both the tart shell and the chocolate mixture are ready, take the tart out of the oven and spread the chocolate in it.
  6. Chill the tart in the fridge, uncovered, until it becomes firm.
  7. Cut the tart into wedges to serve.

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Vegan Baking Substitutions

16 Jan

Here are some substitutions you can make when a baking recipe calls for a non-vegan food item:

Eggs – for leavening, for a light and fluffy finished product (per egg):

  • 1/4 cup silken tofu
  • 1/4 cup apple sauce
  • 1 mashed ripe banana
  • 3 tablespoons pureed fruit
  • 1 tablespoon ground flax seeds + 3 tablespoons water

Eggs – for binding, for a dense and thick finished product (per egg):

  • Ener-G Egg Replacer (follow directions on the box)
  • 2 tablespoons cornstarch + 2 tablespoons water
  • 2 tablespoons water + 1 tablespoon vegetable oil + 1 teaspoon cornstarch
  • 2 tablespoons potato starch + 2 tablespoons water
  • 2 tablespoons instant mashed potatoes
  • 2 teaspoons baking powder + 2 tablespoons water + 1 tablespoon oil

*For the mixtures, make sure to mix well until blended before adding to the recipe

Eggs – for custards (per egg):

  • 1/4 cup silken tofu
  • For just an egg white:  1 tablespoon plain agar powder dissolved in 1 tablespoon water, whipped, chilled, and whipped again

Milk (use equal amounts):

  • Soy milk – for creaminess
  • Almond milk – for sweetness
  • Coconut milk – for thickness and richness
  • Rice milk – for neutrality
  • Oat milk – for neutrality

*Use unsweetened flavors

Sweetened Condensed Milk (to make 14 oz.):

  • 2-1/2 cups soy milk + 6 tablespoons margarine + 1/2 cup sugar + dash of salt:  heat the soy milk until boiling; melt the margarine in a separate pan over medium heat and then add the sugar; once the sugar begins to melt, add the soy milk and salt; boil gently while stirring for about 5 minutes

Buttermilk (per 1 cup):

  • 1 cup unsweetened soy milk + 2 tablespoons lemon juice or vinegar, whisked together until well combined and creamy

Butter (use equal amounts):

  • Margarine (only use full-fat, not light)
  • Vegetable or olive oil, frozen or refrigerated until solid and opaque

[These substitution suggestions were taken from the PETA Vegan Baking Cheat Sheet as well as The Food Matters Cookbook by Mark Bittman]

Banana Pudding Follow-Up

6 Sep

This is a follow-up to my earlier post about the chocolate-banana pudding parfaits.  I made it again yesterday, this time just the banana part.  Here’s a picture, since I didn’t have a good picture of the banana layer last time:

To adjust the ingredients, I used:

  • 1/4 cup sugar
  • 1/4 cup water
  • 1/2 lb silken tofu (1/2 of a standard package)
  • 2 ripe bananas
  • 1/8 teaspoon salt

After making the sugar syrup (see the previous post), I pureed everything together with a hand-held mixer, then chilled it in the refrigerator.

I wanted to point out I used a soft but not silken tofu last time, so it was much harder to mix and was almost a little chunky.  This time, I used silken tofu, which is smooth and creamy like a yogurt, and cut up the bananas into thin pieces to make the mixing easier.  After I blended everything with my mixer, it came out very smooth.

Also, while chilling in the refrigerator, the top of the pudding browned a little – so make sure you mix it with a spoon before serving so that it retains a more yellow-ish color.

This pudding is absolutely delicious and one of my favorite recipes by far!

Chocolate-Banana Pudding Parfaits

2 Sep

This is a great vegan recipe from The Food Matters Cookbook.  It’s a layered pudding of chocolate and banana flavors and I find it absolutely delicious, and I’m personally particularly fond of the banana part.  Feel free to make just the chocolate part or just the banana (just double the quantities of ingredients), or both.

  • 1/2 cup sugar
  • 1/2 cup water
  • 1 lb silken tofu
For chocolate layer:
  • 4 oz bittersweet or semisweet chocolate, melted
  • 1/2 teaspoon vanilla extract
For banana layer:
  • 2 ripe bananas
  • 1/8 teaspoon salt
  1. Put the sugar and water in a small saucepan.  Bring to a boil and cook until the sugar dissolves, stirring occasionally.  Cool for at least 10 minutes.
  2. To make the chocolate layer:  Put half the sugar syrup, half the tofu, all of the chocolate, and all of the vanilla in a food processor or blender (I don’t have either so I placed them in a bowl and used a mixer).  Puree until completely smooth.
  3. To make the banana layer:  Puree the remaining sugar syrup, the remaining tofu, the bananas, and the salt together until completely smooth.
  4. Place the chocolate and banana puddings in separate bowls, cover with plastic wrap, and chill in the refrigerator for at least 30 minutes or up to several hours.
  5. Before serving, stir each pudding until smooth.  Layer alternate spoonfuls of the puddings in tall glasses or champagne flutes.

Polish Apple Soup

28 Aug

This recipe comes from The Best Soups in the World by Clifford A. Wright.  It’s supposed to be served chilled, but I also like it warm.  I substituted tofu for the sour cream that the recipe originally calls for, and I added cinnamon.  Silken tofu works best, although when I couldn’t find it in my local cheap Asian market, I used regular tofu that I pureed with a mixer.

It makes about 4-6 servings.  If you want to eat it warm, it’ll be fairly quick; otherwise it’ll take a few hours to chill.

  • 1-1/4 lbs apples, peeled, cored, and chopped or diced small
  • 4 cups water
  • Juice from 1/2 lemon, plus 4 thin slices of the other half
  • 1/4 teaspoon salt
  • 2 cups silken tofu (or pureed firm tofu)
  • 3 tablespoons all-purpose flour
  • 3 tablespoons raisins or more to taste
  • 2 teaspoons sugar
  • Cinnamon to taste
  1. Place the apples in a pot with the water, lemon juice, and salt.  Bring to a boil over high heat, then continue boiling until the apples are softened, about 12 minutes.
  2. Stir together the tofu and flour.  Add to the apples, stir, and bring to a boil over high heat.
  3. Stir in the lemon slices, raisins, and sugar.  Turn off the heat, and season with cinnamon to taste.
  4. Either serve warm, or let cool and then chill in the refrigerator for 4 hours to serve cold.
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