| © 1 Lb. Soft Tofu | © 2 Lbs. Extra Firm Tofu (Pressed & Drained) |
| © 2 Tbs. Sunflower Oil | © ½ Lb. Organic Sweet Butter (Softened) |
| © 3 Tbs. Fresh Lemon Juice | © 1 Tsp. Lemon Juice |
| © 1 Tsp. Sea Salt | © 3 Tsp. Lemon Extract (Glycerine Based) |
| © 4 Tbs. Arrowroot | © 1 ¾ -2 Cups Organic Brown Rice Syrup |
| © 1 Tsp. Vanilla | © 5 Organic Eggs – (Add One At a Time & Blend) |
Procedure: In a food processor, blend the following ingredients well: extra firm tofu, soft tofu, sunflower oil, lemon juice, and sea salt. Add brown rice syrup and blend well, again. Transfer mixture to a large mixing bowl and add butter, arrowroot, vanilla, (1 Tsp) lemon juice, lemon extract and mix with a handheld mixer. Lastly, add one egg at a time and blend with the hand mixer until you have mixed in all 5 eggs.
Spray or lightly butter a 10-inch springform pan and bake at 375 degrees in a bath of warm water for approximately 1-1.5 hours (until golden on top). Leave in oven to cool with the door open for about 20-30 minutes. When completely cooled, top with a quality strawberry jam, fresh strawberries and fresh kiwi. Enjoy!
Serves: Many
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