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Strawberry Shortcake With Vanilla Tofu Cream

Author/Submitted by: HAP NEWSOM (03-03-95)
Servings: 12
Categories: Cakes / Desserts


2  cups  Whole wheat pastry flour
2  cups  Unbleached flour
4  teaspoons  Baking powder
2  teaspoons  Baking soda
2/3  cup  Canola oil
1 1/2  cups  Maple syrup
1 1/2  cups  Water
2  teaspoons  Apple cider vinegar
1  teaspoon  Salt
2  teaspoons  Vanilla extract

1  pint  Strawberries, hulled and stemmed
1/2  teaspoon  Lemon juice
1/4  teaspoon  Vanilla
1  tablespoon  Maple syrup
1  pinch  Salt
1  piece  Strawberries, for garnish
    Mint sprigs, for garnish

1  pound  Tofu, Silken
1/2  cup  Maple syrup
1/2  cup  Canola oil
1  cup  Water
3/4  teaspoon  Agar, powder, or 4 tsp agar flakes
1  cup  Soy milk
1/4  cup  Arrowroot powder
1/4  teaspoon  Salt
1/4  cup  Vanilla extract
1  tablespoon  Lemon juice

1. (CAKE): 1. In one bowl, sift flours, baking powder, and baking soda together. 2. In another bowl, whisk together the rest of the cake ingredients, including salt. 3. Mix wet and dry together. 4. Pour onto a 12- x 8-inch jelly roll pan lined with parchment paper. Bake in a 350 conventional ove (or 325 convection) about 25 minutes, until tester comes out clean and cake is golden brown. Remove from oven and cool. 5. Cut into 24 pieces.

2. (STRAWBERRY SAUCE): Combine ingredients in blender or food processor until smooth.

3. (VANILLA TOFU CREAM): 1. Combine tofu, oil, maple syrup, lemon, and salt in a food processor. 2. In a heavy-bottomed saucepan, combine agar powder and cold water and stir over medium flame until mixture reaches a boil. In a separate bowl, combine arrowroot with soymilk and vanilla and add to boiling liquid. Cook, stirring continuously until mixture begins to bubble. Remove from heat. 3. Add hot mixture to food processor and process until smooth. 4. Pour into container and set in refrigerator about 1 hour.

4. (TO SERVE): On a plate, place one square of cake, dollop of cream, and a few sliced strawberries. Top with second square of cake. Ladle sauce over the cake, top with additional tofu cream and garnish with sliced strawberries and mint sprig.

After a winter of pears and apples, this strawberry delight, created by Angelica Kitchen sous chef Myra Kornfeld, is a tasty welcome for spring and summer. (Angelica Kitchen is a vegan restaurant in New York City.)

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