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Blueberry tofu cheesecake jar

All the flavor of cheesecake in a protein-packed breakfast jar.

  • 15 min
  • 1 serving
  • Vegan
  • American cuisine
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Blueberry tofu cheesecake jar

Per serving

Calories
367 kcal
Protein
25.5 g
Carbohydrates
36.8 g
Fat
14.5 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Tofu100 g
  • Soy yogurt100 g
  • Lemon juiceto taste
  • Maple syrup1 teaspoon
  • Rolled oats20 g
  • Blueberries80 g
  • Vanilla extract1 teaspoon

Contains: gluten, soy,

In season: June – August

Method

  1. Blend the tofu with the soya yogurt, lemon juice, maple syrup and vanilla extract until the cream is smooth with no graininess.
  2. Toast the oats in a dry pan over medium heat for 3 minutes, stirring, until golden and fragrant; let them cool on a plate so they stay crunchy.
  3. Rinse the blueberries and lightly crush half of them with a fork so they release their juice.
  4. Layer the toasted oats, cream and blueberries in a jar, finishing with the whole berries; chill for at least 30 minutes, until the cream has firmed up.

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