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Tofu Desserts
Pumpkin Cheesecake

Pumpkin Cheesecake

This light, mousse-like cheesecake comes courtesy of Jim Stillman, soybean farmer and Chairman of the Iowa Soybean Promotion Board. Jim has made it a mission to perfect his soy desserts, all of which he tries out on his wifefs bridge club. This cheesecake is his tour de force to date-and the clubfs favorite.

Ingredients (Serves 16)

cups finely crushed ginger snaps 2
cup finely chopped soynuts 1/3
tablespoons butter, melted 6
ounces light cream cheese, softened 8
ounces silken soft tofu 16
cup sugar 1
teaspoon vanilla extract 1
cup canned pumpkin 1
teaspoon cinnamon 1
teaspoon nutmeg 1/4
Dash ground cloves
eggs 3


1. Preheat oven 325 degrees.
2. To prepare crust, mix ginger snaps, soynuts, and butter. Press onto bottom and up sides of 9-inch springform pan.
3. To prepare filling, combine cream cheese and next 7 ingredients (cream cheese through cloves) in food processor, process until smooth. Add eggs, one at a time, process until blended. Bake for 50 to 55 minutes or until center is almost set. Cool before removing side of pan. Refrigerate 4 hours.

(c)The Soyfoods Council