Crust:15 small gingersnaps or graham crackers (try amaranth or oat bran) 3 tablespoons soy margarine, melted 1/2 teaspoon cinnamon Filling: 3 cakes tofu (about 3 pounds), coarsely crumbled 2/3 cup plain or flavored soy milk 1/2 cup tahini 3/4 cup maple syrup 1 ripe banana 2 tablespoons fresh lemon juice 1 1/2 teaspoons vanilla extract 1/4 cup carob powder 1 1/2 teaspoons coriander Fresh fruit, such as grapes, apricots, cherries, or other berries.
In a blender or food processor, crumble the ginger snaps or graham crackers into coarse crumbs. Pour into an 8- or 9-inch springform pan and add the margarine and cinnamon. Stir well to combine and press firmly on the bottom of the pan. Preheat the oven to 350 degrees F. In a blender or food processor, puree the tofu in batches until smooth, adding about a tablespoon of soy milk with each batch. Scrape into a large bowl. Stir in the tahini, maple syrup, banana, vanilla, coriander, carob, and lemon juice and stir well to combine. Scrape into the prepared pan and smooth the top with a spatula. Bake for 1 hour, until the filling is set and the top begins to turn golden. Cool on a rack, then cover and refrigerate until chilled. Arrange the fruit on top. Before serving, remove the sides of the pan. Serves 10.
(Note: Margarine and milk can be substituted for soy margarine and soy milk.)