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Vegan Pineapple-Cheez Danish

Vegan Pineapple-Cheez Danish Recipe

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.
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Prep Time 25 mins
Cook Time 20 mins
Course Breakfast/Dessert
Cuisine Vegan
Servings 4 danish
Calories 158.5 kcal

Ingredients
  

  • 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

Instructions
 

  • Thoroughly dry out and mash the tofu. Drain the pineapple, reserve some juice if you don't have orange juice around.
  • Place 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.
  • Add the tofu, nutritional yeast, vanilla, cinnamon, and salt to the tahini mixture, and mix thoroughly.
  • Add the bread crumbs, and mash them in until they are thoroughly incorporated.
  • Grease an 8x8 pan with cooking spray or a little oil.
  • Press the mixture evenly into the bottom of the pan. Scatter the pineapple bits over the tofu mixture.
  • Bake 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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Nutrition

Serving: 164gCalories: 158.5kcalCarbohydrates: 23.1gProtein: 7.9gFat: 4.8gSaturated Fat: 0.9gSodium: 103.9mgFiber: 2.6gSugar: 14.3g
Keyword < 60 Mins, Beans, Breakfast, From Scratch, Fruit, Healthy, Low Cholesterol, Pineapple, Soy/Tofu, Tropical, Vegan
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