Nutrients, Calories, Benefits of Tofu, Okara (soybean Cake)

Required products :

• 155 grams of ginger biscuits
• 50 grams of almond flour
• 70 grams of melted butter
• 500 grams of ricotta
• 250 grams of tofu, well drained
• grated rind of 2 lemons and 2 tablespoons of juice
• 1 teaspoon vanilla
• 3 eggs
• 1/2 teaspoon honey
• 1/3 teaspoon passion fruit

Method of preparation :

Grease a round 24 cm form with grease and cover with paper.

Grind the biscuits with the almond flour and add the butter. Press the biscuit mixture on the base of the prepared pan and store in the refrigerator while you prepare the filling.

Preheat the oven to 140 degrees and put boiling water to half in a deep pan. Place the pan on the bottom of the oven (this will prevent the top of the cheesecake from cracking during baking).

Put the ricotta, tofu, lemon peel and juice in a food processor and grind. Add the eggs and honey and combine again.

Pour the resulting cream on the cookie sheet and bake in the middle of the oven for 1 hour. Turn off the oven and leave the cheesecake inside for another hour.

Take it out of the oven and cool it completely.

Pour the passion fruit pulp before serving.

In this healthy salad recipe, cashews and flaxseed take the place of olive oil in the dressing, while seasoned tofu is a low-carb alternative to croutons. Cashews are rich in potassium and iron and contain more carbohydrates (8 grams of carbohydrates in 30 grams of cashews) than other nuts.

Necessary products

for dressing:

• 1/4 tea cup raw porridge
• 3 tablespoons water
• 2 tablespoons lemon juice
• 2 teaspoons flaxseed
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon anchovies
• 1 teaspoon Worcester sauce
• 1/2 teaspoon garlic powder
• pinch of salt

for tofu:

• 400-450 hard tofu, cut into cubes
• 1/4 teaspoon lemon juice
• 1/4 tea cup Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 3 teaspoons olive oil

for the salad:

• 250 grams of lettuce
• 1 cucumber
• 1/2 bunch fresh parsley, chopped
• 1 stalk green onion, chopped
• parmesan cheese, grated

Method of preparation :

To prepare the dressing, soak the cashews for 30 minutes in a bowl with enough water to cover it. Then drain and blend until smooth, with 3 tablespoons of water, lemon juice, flaxseed, mustard, anchovies, Worcestershire sauce, garlic powder and salt. Set the dressing aside.

Arrange the tofu cubes on a sheet of baking paper, cover with kitchen paper and press with a heavy pan for 15 minutes to drain off excess liquid. Stir in the lemon juice, Worcestershire sauce, garlic powder and onion. Add the tofu, stir and leave for 15 minutes or in the refrigerator for up to 2 hours, then drain and transfer to a plate.

Fry the tofu in hot olive oil until golden and crispy on all sides (about 6-8 minutes).

Prepare the salad by mixing lettuce, cucumber, parsley and green onions in a bowl. Season with dressing, stir and garnish with tofu and parmesan.

Have a good time!