I enjoyed various kinds of cheese on bagels in New York, but lately I've been wanting to eat healthier, so I made some using tofu.Drain the tofu really well to avoid a soggy finish. Recipe by Maria358

This Japanese-style veggie pizza features roasted seasonal vegetables, umami-rich tomato miso sauce, and fluffy tofu cottage cheese.✨✨Topped with crispy fried tofu and microgreens, it’s a flavorful and nourishing option for plant-based meals!🌱 No dairy, no meat—just full flavor and texture.🍅 Balanced with sweet roasted veggies and tangy tomato sauce, it’s perfect for lunch or a cozy dinner.#CrazyPizzaChallenge👉 Full recipe below!

I adjusted a recipe from a macrobiotic recipe book to reduce the calories. As a breastfeeding mother, I am trying to cut the amount of sugar and dairy products I consume. I also recommend this for people with food allergies.This keeps in the fridge for 2-3 days.If you don't take the time to drain the excess water from the tofu, the cream cheese will end up smelling too much like tofu. In my house, we also use this to decorate cakes. Recipe by Amaguriguri

Remember the lavender extract earlier on? This is what I used the lavender extract for; a low calories cheesecake. If you read the post, this is actually requested by my regular customer. She went out of her way to buy me a slice to taste test and asked if I can replicate it. To be honest, I had failed a couple of times before getting it right. I am glad to say that this is the best version I had made so far.I used my amaretti biscuits method for the base on my first try. It turned out that the taste doesn't really compliment each other very well. For the second try, I decided to use digestive biscuits for the base. It worked! But the flavors profile and texture were not even close to the one which I had. So I began to improvise and this is the final result. When I first tasted the tofu cheesecake, I was mesmerized by the base. I know for sure it is not an ordinary curst. Then the silky smooth cheesecake which is not too overpowering with cheese, but instead, I get a very subtle lavender taste at the back of my mouth aftertaste.My fingers were crossed when I delivered this cake for my customer to try. I am thrilled that she approved! I know this is far from perfect as it is filled with air bubbles, but I am still hesitant about whether or not, should I tap the cake pan to remove the air bubbles before chilling in the fridge. May I should give it a try next time and let you know the result. For now, why not we get started with the recipe?

When I made Cookpad user sumuyome's "Cottage Cheese with Low Fat Milk," I wondered if I could make it with soy milk. It actually turned out quite nicely .This "cheese" turns into a rich Japanese-style dessert when served with kinako or kuromitsu sauce. Keep in mind that you'll end up with tons of whey. We drink it with honey because it's said to be highly nutritious, but some of it goes to waste. For 150 g. Recipe by Mimijiro-

This is my own variation of a recipe that I saw in a cook book! I changed it slightly so that it's easier for me to make!Make sure to drain the tofu well. Without decent draining, the cheesecake wouldn't turn out so well. Please adjust the sweetness and the sour flavor of lemon to your liking. If it's too much trouble making the tart crust, you could substitute that by spreading out sliced almonds. Recipe by apricot7

This ricotta recipe has many uses! It has a bright flavor and you'll be able to substitute it in many Italian dishes.

I wanted to make a cake that my husband, kids and I could eat too much of without feeling guilty.During Step 4, press down the batter firmly. Recipe by Rinnyo

Is this Italian or Japanese?! Well fusion :) You can still enjoy Caprese without dairy.

This is very healthy and refreshing flavor. The texture is smooth. Enjoy with stick vegetables, bread, cracker, for salad, sandwich, appetizers. Put this Japanese-style dip into your daily meal. Please try it!

It's an Indian recipe. You can replace tofu with cottage cheese. Bit time consuming. But worth it.

I found a good recipe in a macrobiotic cooking book and rearranged it a bit.When you chill these desserts, they will harden a little. Some liquid will seep out of the tofu and rise to the so please remove it before eating. These desserts don't keep for long so please eat them on the same day or morning after. If you don't have any white miso then you can use white sesame paste instead.The lemon really makes this dessert feel like an authentic cheesecake but you can also still taste the tofu as well. Recipe by Miyakojika