Tofu Cheesecake.

This pudding is high in calcium and protein and depending on the variety you choose could also be a good source of vitamin C and potassium.

Ingredients.

200g/7oz/1 and 3 quarters cup of vegan digestive biscuits (graham crackers in the US) or bourbons for the chocolate variety

150g./5 oz/half a cup vegan margarine

1 block of tofu - about 400g/12 oz/1 and a quarter cups (silken is best for this recipe but other forms will do)

4 Tbspoons of sugar

4 Tbspoons of sunflower oil

a little vanilla essence

For chocolate variety:2 Tbspoons of cocoa

For fruit variety: some fruit stewed with a little sugar

Crush the digestive biscuits and melt the margarine and then mix these two ingredients together. Press this mixture into a large flat dish. Combine the tofu, sugar, oil, vanilla, and cocoa (for chocolate only) in a blender until smooth and pour onto the base. Bake in oven at 180 degrees for about half an hour. For the fruit variety, allow the cake to cool slightly then pour the stewed fruit with sugar over the top and chill. This can be topped with all raw fruit instead (kiwi, tangerine slices etc).