Soya Recipes

Fruity Tofu Cheesecake

200g/7oz vegan digestive biscuits (or HobNobs, or Jordan's Luxury Crunch, Quaker Harvest Crunch or similar cereal)
75g/2½ oz vegetable margarine
50ml/2fl oz soya milk
1 pack silken tofu, soft or firm (349g)
200g/7oz vegan cream cheese (eg Scheese or Tofutti)
1 tbsp vegetable oil
1-2 tbsp golden syrup
1 tsp vanilla essence
½ tsp lemon or orange essence (optional)
2 tsp arrowroot
150g/5oz fruit topping (eg fresh or defrosted frozen raspberries or strawberries)

1. Preheat the oven to 350ºF/180ºC/Gas Mark 4.
2. Grind the biscuits (which will be used as the base for the cheesecake) until there are no large lumps left.
3. Melt the margarine and mix in the biscuit crumbs. Spread in a greased flat tin and bake in the oven for 5 minutes.
4. Put all of the other ingredients, except the fruit in a liquidizer and blend thoroughly until smooth. Remove the crumb mixture from the oven and pour the filling over the base.
5. Bake in the oven at the same temperature for 20 minutes. Remove and leave to cool.
6. Top with fruit topping and chill before serving.

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• Tasty Tofu Salad
• Sticky Tofu Stir Fry
• Cacciatore  
• Speedy Smoky Pasta
• Smoked Tofu, Avocado & Tomato Wraps
• Supersonic Noodles
• Sweet & Sour Tofu Stir-Fry with Noodles
• Vegan Muttar Panir (Curd and Pea Curry)
• Red Onion and Thyme Tart with Mixed Salad
• Thai Vegetable Curry
• Chilli Non-Carne with Avocado Dip
• Fruity Tofu Cheesecake
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• Raspberry and Almond Syllabub