Tofu Cake

Ingredients

• 350 g Speculoos cookies (vegan)
• 175 g coconut oil
• 2 l soy drink (soy milk)
• 4 g nigari flakes
• 3 tbsp apple cider vinegar
• 10 g agar-agar
• 100 g melted margarine
• 150 g sugar
• 250 g plant-based whipped cream substitute
• coconut chips
• dried rosebuds

Instructions

1. 1.

   Crush the cookies finely and mix with coconut oil. Fill a baking pan lined with parchment paper and press the mixture evenly onto the bottom. Chill.

2. 2.

   Heat the milk in a pot until just before boiling, then remove from heat. Mix the nigari flakes with vinegar and 6 tbsp water, stir into the milk. Let stand for about 15 minutes to curdle. Line a tofu press with a cloth, scoop the curds with a slotted spoon into the press, fold the cloth over the mass, and squeeze out the remaining liquid. Remove the tofu from the press, wrap it in the cloth, and place it in a bowl. Dissolve agar-agar in 80 ml water and bring to a boil. Cook while stirring for about 2 minutes, then remove from heat and let cool. Beat margarine with sugar until creamy. Fold the agar-agar into the tofu mixture. Whisk in the plant-based cream substitute and spread the smooth mixture over the cake base. Chill for at least 6 hours.

3. 3.

   Garnish with coconut chips and rosebuds, cut into pieces, and serve.