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Add a photoServings: 10
Ingredients
- 2 lb hard tofu
- 2 x hard cooking apples such as Rome or possibly Cortland
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. vegetable oil
- 2 Tbsp. sugar
- 1/2 c. pure maple syrup
- 1/4 tsp salt
- 1 c. graham cracker crumbs, up to 1 1/4
- 1/2 c. walnut pcs, (2 ounce.)
- 2 Tbsp. vegetable oil
- 1/3 c. brown rice syrup
Directions
- 10 SERVINGS DAIRY-FREE
- Everyone will love the creaminess and maple flavor of this dessert. If you like, sprinkle granola over apple topping for an added crunchy texture.
- If you cannot find graham cracker crumbs for the crust process about 10 whole crackers in the food processor to get the right amount. The topping can be made with pears instead of apples.
- Fold clean kitchen towel and place in shallow dish large sufficient to hold tofu in single layer. Remove tofu from pkgs., discarding liquid, and place on top of towel. Cover with plastic wrap and chill at least 12 hrs and up to 48 hrs.
- Make crust: Preheat oven to 350F. Coat 8 1/2-inch springform pan with vegetable cooking spray. In food processor, combine graham crumbs and walnuts and process till finely grnd. Scrape down mix, add in oil and pulse several times to blend. Add in rice syrup and pulse to blend. Mix should hold together when pressed.
- Transfer crumb mix to prepared pan, firmly pressing into bottom and about 1 inch up side of pan. Bake till set, 12 to 15 min. Transfer to wire rack and cold completely. If crust buckles, gently press back into pan. Wipe out processor bowl.
- Peel, quarter and core apples. Thinly slice apple quarters and transfer to medium bowl. Add in 1 Tbsp. lemon juice and toss well.
- In large heavy skillet, heat oil over medium-high heat. Sprinkle in sugar and cook till melted and beginning to brown, about 4 min. Add in apple slices and cook till tender and very lightly golden brown, 5 to 6 min.
- Remove pan from heat.
- Break liquid removed tofu into pcs and place in food processor along with maple syrup, salt and remaining 1 Tbsp. lemon juice. Process till creamy smooth, 1 to 2 min.
- Spoon tofu mix into crust and smooth top, then rap pan once or possibly twice on counter to remove air pockets. Arrange apple slices in concentric circles over tofu. Cover with plastic wrap and chill overnight till set.
- To serve, run knife around edge of pan to loosen "cheesecake." Remove side of pan and transfer to serving plate. To serve, cut into wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 10 servings | |
| Calories 279 | |
| Calories from Fat 95 | 34% |
| Total Fat 10.7g | 13% |
| Saturated Fat 1.22g | 5% |
| Trans Fat 0.11g | |
| Cholesterol 0mg | 0% |
| Sodium 249mg | 10% |
| Potassium 301mg | 9% |
| Total Carbs 38.67g | 10% |
| Dietary Fiber 1.9g | 6% |
| Sugars 22.24g | 15% |
| Protein 8.41g | 13% |
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