Tofu Peach Shortcake Recipe
Ingredients
| Canned peaches | 1/2 Cup (16 tbs), sliced | |
| Soybean | 3 Ounce | |
| Orange juice | 1 Tablespoon, frozen | |
| 1 teaspoon each firmly packed light brown sugar and lemon juice | ||
| Vanilla extract | 1/4 Teaspoon | |
| Cake slice | 2 | |
Directions
Reserve 4 peach slices for garnish; dice remaining peaches and set aside.
In blender container or work bowl of food processor combine tofu, orange juice, sugar, lemon juice, and vanilla and process until smooth, , scraping down sides of container as necessary.
On serving plate place 1 slice pound cake; spread with half of tofu mixture and top with diced peaches.
Top peaches with remaining slice pound cake and spread remaining tofu mixture over top and sides of "shortcake"; garnish with reserved peach slices.
Cover and refrigerate for at least 10 minutes before serving.
In blender container or work bowl of food processor combine tofu, orange juice, sugar, lemon juice, and vanilla and process until smooth, , scraping down sides of container as necessary.
On serving plate place 1 slice pound cake; spread with half of tofu mixture and top with diced peaches.
Top peaches with remaining slice pound cake and spread remaining tofu mixture over top and sides of "shortcake"; garnish with reserved peach slices.
Cover and refrigerate for at least 10 minutes before serving.
Chef
