Sweet Middle Eastern Tofu Bake

Sweet Middle Eastern Tofu Bake

Prep 15 mins
Cook 55 mins
Serves 4

This rich, tantalisingly sweet carrot and tofu dessert is baked with coconut milk until dense and creamy, flavoured with a hint of rose and topped with a pine nut brittle for lots of crunchy contrast. It is a protein filled version of Jazar Halwa, a traditional carrot Middle Eastern dessert.

Authentic Tofu Block Find out more


1/2 block Cauldron Organic Tofu, drained
4 carrots, grated
400g can coconut milk
4 strands of saffron
30g golden caster sugar
1 tsp rose water

For the Brittle:
225g golden caster sugar
3 tbsp golden syrup
¼ tsp salt
100g pine nuts
2 tbsp vegan butter
1 tsp baking powder


  1. Place the grated carrot, coconut milk, saffron and caster sugar into a pan and bring to the boil. Reduce the heat and simmer, stirring occasionally, for 50 minutes.
  2. Meanwhile, prepare the brittle by heating the sugar, golden syrup and salt in a heavy based pan. When the sugar is dissolved, add the pine nuts and continue to heat for 3-4 minutes over a low heat until a little dropped onto a cold saucer begins to set. Add the butter and baking powder and remove from the heat. Carefully pour onto a greased baking tray, allow to cool and set for 5 minutes. Break into bite-sized pieces.
  3. Preheat the oven to 200°C/400°F/Gas mark 6.
  4. When the liquid has evaporated from the coconut milk and carrot mix, add the Cauldron Tofu and rosewater and blitz for 1-2 minutes in a food processor. Place in an oven proof container and bake for 10-15 minutes until firm to the touch.
  5. Top with the pine nut brittle and enjoy warm!