Susan baked a tofu cheesecake using a recipe she's held onto for a few years. It was a pretty easy recipe, just honey, pineapple juice, lemon, unflavored gelatin and a brick of soybean curd.
She even made her own crust which she doesn't normally bother with.
Everything was humming along except that the batter tasted like tofu.
It's one of those flavors that you don't even realize exist until you taste it again, and then you remember.
Susan added a teaspoon or two of vanilla extract (rum and vanilla beans, go make your own), three tablespoons of sugar and felt she was in good shape. She poured it over the crust & stuck it in the fridge to set.
The next day Susan served the bean curd pie to her dinner guests without revealing the secret ingredient then requested their assessment. The flavor was lemony, they could taste the pineapple but the consistency was a little more congealed than they cared for. It reminded them of flan, which gave Susan an idea for individual honey drizzled tofu-custards.
Frugal Vegan Mom provided Susan with this tofu based dessert recipe. Thanks, Kelly!