u/StandardHoneydew7520

I was really inspired by an Instagram post with a no-bake silken tofu cheesecake with a Chinese fried dough stick (Youtiao) base (2 pic is the inspo pic). It is so perfect!!! I had a regular loaf tin pan, but the cheesecake looks very messy and too many bubbles. Maybe you can give me an advice how I can improve it? Hovewer, the taste is absolutely amazing, the cheesecake is very tofu-ey, in a good way, creamy and with subtle sweetness.
The ingredients for the cheesecake were improvised: silken tofu pack + 120 g of homemade tofu + a can of oat whipping cream + 70 g sugar + pinch of salt. Instead of gelatine I used agar agar disssolved in a few spoons of soymilk.

What can I do to make it look neat like on the second picture and eliminate bubbly airy texture? Also probably I’ll need to buy a proper tin for the dessert.

Grape leaves stuffed with rice, tvp, tomatoes and veggie stock. I made soy yugurt tzatziki, went really well together! Ate it for 4 days in a row.

Vegan bday cake!!! The cream is made with soy cream cheese and “nature’s charm” oat whipping cream.
I didn’t have any moulds for the cake, so I just filled a container and flipped it (you layer it with cling film first). Worked well!

After my first trip to SK I went bananas and started learning the language half a year ago, meantime it’s going well. I really love the sound of it and the way people express themselves in Korean. It’s so different from my mother tongue. I’m actually surprised that I found a hobby I could actually stick to daily. Also I started reading about Korean culture and history, lately I’ve been making Korean food too.
Maybe one day I’ll start listening to Kpop…but I actually kinda like trot 트로트 😂.
The reality I’m in is a bit depressing so I’ve found a way to escape through this hobby.