Hearty Tofu Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,219 cal. | (58 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 90 g | (78 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 17 mg | (142 %) | ||
| Vitamin K | 36.1 μg | (60 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 25.2 μg | (56 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 723 mg | (18 %) | ||
| Calcium | 663 mg | (66 %) | ||
| Magnesium | 143 mg | (48 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 47.6 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 402 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- 125 grams softened butter
- 1 egg
- 1 pinch salt
- olive oil (for the molds)
- For the filling
- 4 Tomatoes
- 500 grams Tofu
- 250 grams cream cheese
- 200 milliliters Whipped cream
- 3 eggs
- 2 Tbsps freshly chopped Dill
- 100 grams grated Parmesan
- salt
- freshly ground peppers
- Nutmeg
Preparation steps
Mix the flour with the butter, egg, and salt and knead to form a smooth dough. As needed, add a little cold water. Form into a ball, wrap in plastic wrap and refrigerate for about 30 minutes.
Preheat the convection oven to 180°C (approximately 350°F). Brush the molds (12-15 cm diameter) (approximately 4 1/2 - 5 inches) with oil.
For the filling, rinse the tomatoes, cut into quarters, remove the seeds and dice small. Cut the tofu into cubes. Mix the cream cheese with the cream, eggs, dill, and grated Parmesan cheese and season with salt, pepper, and nutmeg.
Divide the dough into 4 pieces, roll in the size of the molds and line the molds with the dough. Spoon the tofu into the prepared ramekins and top with the tomato. Spoon the cheese mixture over the tofu and tomatoes and bake until golden brown, 30-35 minutes in the preheated oven.
Serve with a colorful salad as desired.
