Tofu – almond rice cakes

Ingredients for 1 servings:

• 200 g almond(s), sweet
• 15 almonds, bitter
• 750 g soy drink natural
• 800 g tofu, plain
• 200 g brown rice, grind
• 250 g sugar, up to 300 g
• 1 pinch of salt
• 1 small vanilla pod(s), the pulp
• 2 tbsp carob, heaped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free, egg-free, dairy-free, vegan

Roast and grind the sweet and bitter almonds in a dry pan and add them to the bowl of a food processor, along with all the other dry ingredients, including the vanilla bean paste, and mix well. Lightly crumble the tofu, place it in a tall container, pour the soy milk over it, and blend thoroughly with an electric blender. Add any leftover tofu to the mixture. Blend everything together for a good 3 minutes on medium speed until almost smooth. Pour into a 26 cm ring tin lined with baking paper, shake until smooth, and place in a cold oven at 150°C (convection oven) for approximately 80–100 minutes. Use a needle to test the temperature. Allow to cool completely; overnight is ideal, as the flavors can develop better. This cake is beautifully moist but also very filling. My own recipe.