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Organic Vegan Twinkie Recipe

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Step 5: Make the filling

While the cakes are baking, make the filling.

Tofu based creams must be pureed until absolutely smooth and creamy. If properly made, there will be absolutely no taste of tofu.

Make sure you've prepped the ingredients as stated in the list:

Simmer the tofu in a pot of water for 5 minutes.

Dissolve the arrowroot in the soy creamer.


Crumble the tofu into a food processor and process for 1 minute.

Add the oil and process 1 minute.

Add the rest of the ingredients except the arrowroot (which is now mixed with the soy creamer), and process 3 to 4 minutes, until the mixture is very smooth and creamy.

Stop the processor a few times and clean the sides of the bowl with a rubber spatula.

Stir the dissolved arrowroot to release any starch that has settled to the bottom.

Pour the arrowroot mixture into a small saucepan and cook, whisking frequently over medium heat until the mixture reaches a full boil.  It will be very thick and gummy. Immediately remove the saucepan from the stove.

Add the thickened arrowroot to the rest of the filling ingredients and pulse to incorporate.

Process until the filling is smooth.

Spoon the filling into a container.

Cover and refrigerate for 2 hours or longer to allow the flavors to blend.
 
 
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gypsy01au4 years ago
What type of tofu did you use? The kind that is packed in water and sold in the refrigerated section OR the one sold in the aseptic package that is shelf stable (Mori Nu is the brand)?? These really look yummy and the 'cream filling' looks like it will be really yummy as well!
scoochmaroo (author)  gypsy01au4 years ago
I used the firm tofu that comes packed in water. Good luck!
beowulf_4 years ago
Thanks for trying to document this complex process, but I'm afraid these instructions are more confusing than helpful. Picture 1 appears to have the in-tact tofu in a liquid (the oil?), in a saucepan, but the text describes step one as crumbling the tofu into a the food processor. Steps 2-7 take us through the process of food processing it, and boiling it in the saucepan. Step 8 then instructs us to "add it to the cream and pulse to incorporate." What cream? I thought this section was making the cream? Are you referring to the Silk soy creamer shown in the 4th picture? Was the amount of cream we're supposed to use in this section mentioned in a previous section? And what's up with picture 3? It appears that it's adding lemon zest to the concoction, but there's no mention of that in the text instructions. I'm intrigued by this recipe and might like to try it, but the process is so complex I doubt that it's do-able without very precise instructions.