Tofu Tip #2

Pumpkin "Cheesecake"



So, I've found a way to turn tofu into a lovely pumpkin "cheesecake". Here's the recipe:

Pumpkin "Cheesecake"

1 can pumpkin
2 tbs flax seeds
1/2 cup soy milk
1 block extra firm tofu
1/4 cup chopped pecans
1 cup dates
1/2 cup whole wheat pastry flour
2 tbs canola oil
1 cup sugar
2 tsp cinnamon
1 tsp ginger
1/2 tsp ground cloves
1 tsp vanilla

In a food processor, combine the dates, flour, and oil and pulse until crumbly. Push into bottom of 9' pie pan. This will be the crust. Again, in the food processor, add the soy milk and flax seeds, pulse until foamy. Add the pumpkin, tofu, sugar, cinnamon, ginger, cloves, and vanilla. Blend until creamy. Spread evenly into pie crust and bake at 350 degreed for 1.5 hours. After you remove it from the oven, sprinkle with chopped pecans!




*Tip* The tofu pretends to be the "cheesecake" part of the pie. Feel free to leave it out and replace it with another can of pumpkin for a more traditional pumpkin pie. Either way, it's delicious!