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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

CaloriesProteinsFatsCarbohydrates

348.2

kcal

9.7g

grams

20.5g

grams

30.6g

grams

Ingredients

4servings

320

g

40

g

Matcha (green tea powder)

4

g

Vanilla extract

8

ml

200

g

20

ml

320

ml

40

g

Cooking steps

1
To prepare coconut condensed milk, add coconut milk and coconut sugar to a saucepan.
Required ingredients:
1. Coconut milk: 320 ml
2. 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:
1. Firm tofu: 320 g

5
Mash the banana with a fork until it reaches a puree consistency.
Required ingredients:
1. 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:
1. Firm tofu: 320 g
2. Vanilla extract: 8 ml
3. Bananas: 200 g
4. Matcha (green tea powder): 4 g
5. 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:
1. Vegetable oil: 20 ml

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