Vegan Pineapple-Cheez Danish

• 1 tablespoon tahini
• 2 tablespoons orange juice concentrate
• 2 tablespoons maple syrup
• 12 lb firm tofu (about half a package of regular water-packed tofu)
• 1 teaspoon nutritional yeast
• 12 teaspoon vanilla extract
• 14 teaspoon ground cinnamon
• 1 dash salt
• 1 cup breadcrumbs
• 1 (8 ounce) can unsweetened crushed canned pineapple

1. Thoroughly dry out and mash the tofu.
2. Drain the pineapple, reserve some juice if you don't have orange juice around.
3. Place the tahini in a mixing bowl.
4. Gradually stir in the juice and maple syrup, 1 tablespoon at a time, to form a smooth creamy emulsion.
5. Add the tofu, nutritional yeast, vanilla, cinnamon, and salt to the tahini mixture, and mix thoroughly.
6. Add the bread crumbs, and mash them in until they are thoroughly incorporated.
7. Grease an 8x8 pan with cooking spray or a little oil.
8. Press the mixture evenly into the bottom of the pan.
9. Scatter the pineapple bits over the tofu mixture.
10. Bake at 375F for 20 minutes, and let them cool for at least 10-15 minutes prior ot serving.
11. Can be eaten warm or cold.

tahini, orange juice concentrate, maple syrup, firm tofu, nutritional yeast, vanilla, ground cinnamon, salt, breadcrumbs, pineapple

Taken from www.food.com/recipe/vegan-pineapple-cheez-danish-448530 (may not work)