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Dessert

Cranberry Tofu Dessert

A chilled dessert with a sugar cookie crust, tofu filling, and cranberry sauce.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Vanilla and almond match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,961 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Cranberry Tofu Dessert

Oven375°F
Time12 to 14 minutes

Ingredients

Directions

Make the crust

  1. Sprinkle flour onto work surface.

  2. Roll out chilled sugar cookie dough to 1/8 inch thick.

  3. Roll dough to an 11-inch circle; fit dough into a 10- or 10 1/2-inch springform pan.

  4. Bake at 375°F for 12 to 14 minutes.

  5. Cool.

Make the cranberry sauce

  1. Combine cranberries, 2/3 cup sugar, water, cornstarch, and orange juice in saucepan; stir well.

  2. Bring to a boil, and cook 1 minute, stirring constantly.

  3. Remove from heat and let cool.

Make the tofu filling and assemble

  1. Drain tofu and wrap in paper towel and squeeze out excess water.

  2. Position knife blade in food processor bowl or use blender.

  3. Add silken tofu, vanilla extract, almond extract, and 1/3 cup sugar. Process until smooth.

  4. Spread over cooled cookie dough crust.

  5. Arrange cooled cranberry sauce over tofu filling.

  6. Chill.

  7. Cookie crust may be baked ahead, but filling should be added not more than 4 hours before serving.

Nutrition, whole recipe (rough)

661Calories
22 gProtein
7 gFat
125 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Tofu100g firm76
Orange1 medium (131g)62
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Almond1 almond (1.2g)7
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Vanilla + almondtop 4% of all pairs
    Smell alikestrong
    Cooked together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Orange + almondtop 6% of all pairs
    Smell alikemoderate
    Cooked together3,125 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Orange + vanillatop 6% of all pairs
    Smell alikemoderate
    Cooked together2,371 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Flour + tofutop 8% of all pairs
    Smell alikestrong
    Cooked together350 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sugar cookie dough
Forms the baked crust that holds up the tofu filling.
Silken tofu
Becomes a smooth, creamy filling that sets when chilled.
Cranberries
Provide tart flavor and a bright sauce that cooks down with the sugar.
Cornstarch
Thickens the cranberry juices into a glossy sauce as it boils.

The step that matters

Squeeze out the tofu's excess water. Extra water left in the tofu dilutes the filling and can make it loose and watery rather than smooth and firm when chilled.

Swap the orange

How well each one fits the dish's main ingredients (flour, sugar, tofu, vanilla, almond):

  1. Coconutfits better
  2. Raisinfits better
  3. Blueberryfits better
  4. Orangethe original

Fit is the average pairing score against flour, sugar, tofu, vanilla, almond. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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