Ingredients
| Quantity | Ingredients |
|---|---|
| 1 cup | graham wafer crumbs |
| 2 tbsp. | granulated sugar |
| 2 tbsp. | vegetable oil |
| 1/2 tsp. | cinnamon |
| 1 pkg (10.25 oz/290 g) | silken soft tofu |
| 2/3 cup | granulated sugar |
| 1/3 cup | unsweetened cocoa powder |
| 2 tsp. | vanilla |
| 1/2 tsp. | salt |
| 2 | eggs |
| Sliced strawberries (optional) |
Directions
1. Preheat oven to 350�F. Line 8-inch (2L) square cake pan with parchment paper. 2. Using sieve, drain tofu. 3. In mixing bowl, stir together graham water crumbs, sugar, oil and cinnamon. Press onto bottom of pan. 4. In mixing bowl using electric mixer, beat together drained tofu, sugar, cocoa, vanilla, salt and eggs until smooth. Pour into prepared pan. 5. Bake for 35 to 40 minutes or until firm. Cool on rack. Cut into 16 squares. Garnish each piece with strawberry slice (if using).
Source: The Lactose-Free Family Cookbook by Jan Main, MacMillan Canada, 1996