Orange Chocolate Tofu Cake

This is a delicious treat that is a nod to cheesecake. I would be lying if I said this is a perfect mock (although vegan cream 'cheese' based ones most definitely are), since the point of this recipe was to make a delicious dessert that was high in protein (tofu) and had limited ingredients. My husband and I couldn't stop eating it (it took us only two days). For best results, you need to let this stay in the fridge over night to set, so plan ahead :).

Ingredients (Makes 1 cake):
1 cup graham crackers, crushed
1/4 cup sugar
1/4 cup melted margarine

1 1/2 blocks of tofu (medium-firm)
1/2 cup sugar
1/4 cup maple syrup or agave nectar
1/4 cup soy milk (or any milk alternative)
1/4 cup orange juice
1/2 tblsp vanilla flavoring
2 tblsp orange zest (about one orange)
1/2 tblsp flour, arrowroot powder

1/4 cup cocoa powder

1 cup orange juice
1 tblsp flour, arrowroot powder
1/4-1/2 cup semi-sweet chocolate chips (depending on how chocolate-y you want it)

1) Prepare crust by mixing all ingredients and pressing it down on to a cheesecake plate (preferably a circular one with detachable ring). Bake for 10 minutes in a 350 degree oven, set aside. 
2) Blend all of the cake ingredients together (except cocoa powder) until smooth (I do this with a hand held blender). Separate half of the mixture into another bowl and blend in cocoa powder.
3) Pour the cake mixtures on to prepared crust, periodically switching the two. Draw a zig-zag pattern into the cake mix so as to create a marbling effect.
4) Place cake on a baking sheet filled with about an inch of water (this helps evenly cook the cake). Bake at 350 degrees for about 50 minutes (or until the center is set and not liquidy).
6) For the glaze, whisk flour or arrowroot powder with orange juice in a small pot. Place on medium heat, add chocolate, and continue to whisk until it becomes thick (think glaze). You can add as much chocolate as you like and make it to whatever thickness you like. Once the cheesecake is finished, and slightly cooled, pour glaze over it. Transfer it back to the fridge, overnight (it gets better and better the longer it is in the fridge). Enjoy!
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