Tarta de Tofu a la Vainilla, con Base de Avena, Cacao, Frutos Secos y Cobertura de Ciruelas
Ingredientes
Para la base de tarta
(usamos un molde de 24 centímetros de diámetro)
75 gramos de copos de avena finos
50 gramos de harina de almendras
50 gramos de sésamo
2 cucharadas de cacao en polvo
2 cucharadas de sirope de agave
100 gramos de agua filtrada
Para el relleno
750 gramos de tofu blanco firme
125 cc. de leche vegetal
100 gramos de sirope de agave
1 cucharadita de vainilla natural en polvo
1 cucharada de margarina vegetal no hidrogenada
Para la cobertura
1 taza de compota de ciruelas
1 cucharadita de Agar-Agar
Elaboración
Hacemos una bola con todos los ingredientes de la base de tarta. La extendemos en un molde previamente engrasado.
Batimos juntos todos los ingredientes del relleno. Volcamos la masa obtenida sobre la base de tarta y nivelamos con la ayuda de una espátula o del dorso de una cuchara.
Cocemos la tarta a horno medio, 180 grados, durante 40 minutos.
La desmoldamos cuando esté completamente fría, incluso refrigerada de un par de horas.
Ponemos a hervir la compota de ciruelas con el agar-agar durante un minuto. Cubrimos la tarta y volvemos a dejar enfriar.
Consideraciones
Tarta 100% vegetal, sin azúcar, ni hidratos de carbono refinados. Sirve para celíacos, aunque si se tiene mucha duda sobre el origen de los copos de avena, y su posible contaminación con gluten, pueden usarse otros como quinoa.
Esta preparación es también muy baja en grasa y muy alta en proteínas, hierro y calcio.
Si dividiéramos la tarta en 12 porciones, cada una tendrá unas 210 calorías.
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