Flora's Recipe Hideout: Strawberry Shortcake With Vanilla Tofu Cream

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Strawberry Shortcake With Vanilla Tofu Cream

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

Ingredients:

---CAKE---

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

---STRAWBERRY SAUCE---

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

---VANILLA TOFU CREAM---

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

Directions:
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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