Gluten Free
Matcha Tofu Cake
with Black Tahini Sauce

INGREDIENTS
• Silken tofu –no need to drain water 1 (14 oz) block |
• Banana 1 |
• Eggs 2 |
• Vanilla extract 1/2 cup |
• Millet flour (you can use any flour) 1/2 cup |
• Vanilla extract 1 tsp |
• Matcha powder 1 tsp |
Black tahini sauce : |
• Black tahini (or white sesame tahini) 1/4 cup |
• Maple syrup 1/2 cup |
INSTRUCTIONS
Preheat the oven to 350°F and line a baking pan with parchment paper.
In a food processor, combine tofu, banana, eggs, sugar, and vanilla extract.
Blend until smooth. Move the filling to a large mixing bowl.
Add the flour and matcha powder and whisk until well combined.
Pour into prepared pan and bake for 35~40 minutes or
until a toothpick comes out immaculate.
Allow to cool completely and chill for at least 8 hours or even overnight.
until a toothpick comes out immaculate.
Allow to cool completely and chill for at least 8 hours or even overnight.
To make the black tahini sauce. Mix the black tahini and maple syrup.
Cut the matcha tofu cake and top with a dollop of black tahini sauce.