Vegan Pineapple-Cheez Danish |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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From my nutritional yeast cookbook, this is a healthy vegan adaptation of a classic breakfast treat. I think normal orange juice could be used in place of OJ concentrate, or reserving some juice from the can of pineapple. Ingredients:
1 tablespoon tahini |
2 tablespoons orange juice concentrate |
2 tablespoons maple syrup |
1/2 lb firm tofu (about half a package of regular water-packed tofu) |
1 teaspoon nutritional yeast |
1/2 teaspoon vanilla extract |
1/4 teaspoon ground cinnamon |
1 dash salt |
1 cup breadcrumbs |
1 (8 ounce) can unsweetened crushed canned pineapple |
Directions:
1. Thoroughly dry out and mash the tofu. Drain the pineapple, reserve some juice if you don't have orange juice around.
2. Place the tahini in a mixing bowl. Gradually stir in the juice and maple syrup, 1 tablespoon at a time, to form a smooth creamy emulsion.
3. Add the tofu, nutritional yeast, vanilla, cinnamon, and salt to the tahini mixture, and mix thoroughly.
4. Add the bread crumbs, and mash them in until they are thoroughly incorporated.
5. Grease an 8x8 pan with cooking spray or a little oil.
6. Press the mixture evenly into the bottom of the pan. Scatter the pineapple bits over the tofu mixture.
7. Bake at 375F for 20 minutes, and let them cool for at least 10-15 minutes prior ot serving. Can be eaten warm or cold.
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