From my nutritional yeast cookbook, this is a healthy vegan adaptation of a classic breakfast treat. I think normal orange juice could be used in place of OJ concentrate, or reserving some juice from the can of pineapple.
My Private Note
Units: US | Metric
- 1 tablespoon tahini
- 2 tablespoons orange juice concentrate
- 2 tablespoons maple syrup
- 1/2 lb firm tofu (about half a package of regular water-packed tofu)
- 1 teaspoon nutritional yeast
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 dash salt
- 1 cup breadcrumbs
- 1 (8 ounce) can unsweetened crushed canned pineapple
- 1Thoroughly dry out and mash the tofu. Drain the pineapple, reserve some juice if you don't have orange juice around.
- 2Place the tahini in a mixing bowl. Gradually stir in the juice and maple syrup, 1 tablespoon at a time, to form a smooth creamy emulsion.
- 3Add the tofu, nutritional yeast, vanilla, cinnamon, and salt to the tahini mixture, and mix thoroughly.
- 4Add the bread crumbs, and mash them in until they are thoroughly incorporated.
- 5Grease an 8x8 pan with cooking spray or a little oil.
- 6Press the mixture evenly into the bottom of the pan. Scatter the pineapple bits over the tofu mixture.
- 7Bake at 375F for 20 minutes, and let them cool for at least 10-15 minutes prior ot serving. Can be eaten warm or cold.
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Nutritional Facts for Vegan Pineapple-Cheez Danish
Serving Size: 1 (164 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 158.5
- Calories from Fat 43
- Total Fat 4.8 g
- Saturated Fat 0.8 g
- Cholesterol 0.0 mg
- Sodium 103.9 mg
- Total Carbohydrate 23.1 g
- Dietary Fiber 2.5 g
- Sugars 14.3 g
- Protein 7.9 g