Tofu cheesecakes with matcha and coconut condensed milk

4 servings

45 minutes

The recipe was shared with us by Touch of Matcha chef Yegor Rudolsky.

Energy value per serving

• Calories: 348.2
• Proteins: 9.7g
• Fats: 20.5g
• Carbohydrates: 30.6g

Ingredients

• Firm tofu: 320 g
• Spelt flour: 40 g
• Matcha: 4 g
• Vanilla extract: 8 ml
• Bananas: 200 g
• Vegetable oil: 20 ml
• Coconut milk: 320 ml
• Coconut sugar: 40 g

Cooking steps

1. To prepare coconut condensed milk, add coconut milk and coconut sugar to a saucepan.

   Required ingredients:

   • Coconut milk: 320 ml
   • Coconut sugar: 40 g

2. Bring to a boil, stirring constantly.

3. Reduce the heat to minimum and continue cooking until the milk reduces by 1/3.

4. Grind the firm tofu in a meat grinder or blender, or grate it.

   Required ingredients:

   • Firm tofu: 320 g

5. Mash the banana with a fork until it reaches a puree consistency.

   Required ingredients:

   • Bananas: 200 g

6. Add vanilla extract, banana, matcha, and flour to the tofu. Knead the dough thoroughly and shape into 50-gram cheese pancakes.

   Required ingredients:

   • Firm tofu: 320 g
   • Vanilla extract: 8 ml
   • Bananas: 200 g
   • Matcha: 4 g
   • Spelt flour: 40 g

7. Heat oil in a pan and fry the cheese pancakes on both sides. Reduce the heat, cover the pan with a lid, and cook the pancakes for another 3 minutes.

   Required ingredients:

   • Vegetable oil: 20 ml