Pineapple ''Cheese" Danish
Yield:: 4 servings
A delightful, warming breakfast.
  • 1 Tablespoon tahini
  • 2 Tablespoons orange juice concentrate
  • 2 Tablespoons pure maple syrup
  • ½ pound reduced-fat regular tofu (firm), rinsed, patted dry, and mashed
  • 1 teaspoon Red Star Vegetarian Support Formula nutritional yeast flakes
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon dash of salt
  • 1 cup fresh, whole grain bread crumbs, packed (see The Cook's Secrets below)
  • 1 8-ounce can unsweetened crushed pineapple, drained (see The Cook's Secrets below)
  1. Preheat the oven to 375 °F. Mist an 8-inch x 8-inch x 2-inch glass baking pan with nonstick cooking spray, and set it aside.

  2. Place the tahini in a medium mixing bowl. Gradually stir in the juice concentrate and maple syrup, 1 tablespoon at a time, to form a smooth, creamy emulsion.

  3. Add the tofu, nutritional yeast flakes, vanilla extract, cinnamon, and salt to the tahini mixture , and mix thoroughly. Then add the bread crumbs, and mash them in until they are thoroughly incorporated.

  4. Press the mixture evenly into the bottom of the prepared baking pan. Scatter the drained pineapple evenly over the tofu mixture. Bake the danish for 20 minutes.

  5. Let the danish rest for at least 10 to 15 minutes before serving. Serve warm or cold.

  6. The Cook's Secrets:
  7. To make fresh bread crumbs, whirl torn pieces of bread in a food processor fitted with a metal blade until they are finely crumbed.

  8. Don't throw out the juice from the pineapple! It is absolutely delicious. Serve it as your morn­ ing beverage, or pour it into a storage container, and keep it in the refrigerator to drink at a later time.
Nutrition Information
Calories: 175 Fat: 5gm Carbohydrates: 25gm Protein: 9gm

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