His neighbors said that he was crazy. The experts he consulted told him he was wasting his time. His wife thought he had become obsessed. But David Mintz persisted, filling the night with the sound of clattering pots and high-pitched mixers, as he looked for a way to make a nondairy frozen dessert from the fermented soybean curd, tofu.
Serial Killer? Mad Soybean Scientist? No...tofutti, silly! The label claims that it is "better than cream cheese". Is it? I'm not sure because I haven't eaten cream cheese in 10 years. From what I can recall, it has a similar texture and tastes somewhat like cream cheese. For those of us who can't or choose not to eat dairy it's a YAY I CAN EAT A BAGEL PROPERLY AGAIN! Cost: under $4. You can even make cheese cake out of it and it apparently never molds (?).
For your dietary entertainment here is a recipe from Chabad.org for Tofutti Cheesecake:
2 containers of Tofutti cream cheese (make sure to get plain and not a flavored version)2 eggs
1 tablespoon lemon juice
1/2 cup of sugar
1 teaspoon of vanilla
Ready to use graham cracker pie crust
Mix all ingredients together. Easiest when the "cream cheese" is first mashed with a fork. Use an electric hand blender for a few seconds just to get rid of any remaining lumps.
Pour into the pie crust. Should fill to exactly the top.
Cook uncovered for 1/2 an hour at 350 degrees. If after 1/2 hour the top is still liquidy, cook another 10 minutes or so until it is starting to turn brown. Cool completely before serving. Enjoy!