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)
- 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.
- 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.
- 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.
- 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.
- Let the danish rest for at least 10 to 15 minutes before serving. Serve warm or cold.
- The Cook's Secrets:
- To make fresh bread crumbs, whirl torn pieces of bread in a food processor fitted with a metal blade until they are finely crumbed.
- 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.
Calories: 175 Fat: 5gm Carbohydrates: 25gm Protein: 9gm