Blueberry Tofu Dessert
The Hardy family assures us that "cooking and baking with
tofu is easy, once you learn how," in the latest installment
of the Recipe Thief.
1 package sugar cookie dough mix
3 cups fresh or frozen blueberries
½ tsp vanilla extract
¼ cup water
1/3 cup granulated sugar
1 tbsp cornstarch
4 oz SoyHardy Firm Tofu
1 tbsp water
1 pkg (250g) cream cheese (cut into small cubes)
Mix cookie dough according to directions on package. Spread dough
onto bottom of spring-form pan. Bake as directed. Cool.
Combine blueberries, sugar, ¼ cup water and cornstarch
in saucepan. Stir well. Bring to a boil and cook for one minute,
stirring constantly. Remove from heat. Cool.
Drain tofu, wrap in paper towel. Remove excess water. Place tofu
and 1 tbsp water in a tall container. Using a stick blender, blend
until creamy. Add cream cheese and vanilla. Blend well. Pour mixture
over cookie crust. Cool in refrigerator for one hour.
Layer on blueberry topping. Cool for 2 hours. Serve.
Hardy and her family run a certified organic tofu shop in Alberton.
"None of us liked, or knew how to use tofu before we bought
this company 2½ years ago," the Hardy family wrote
in their submission to the Recipe Thief. "Who was going to
buy our product if we didn't eat tofu ourselves? This is one recipe
that even the tofu timid like."