This dish has golden toasted bread combined with creamy, spiced baked tofu including subtle hints of cinnamon and clove. Bursts of blueberries and cranberries invite the refreshing warmth of springtime onto your plate!
1/2 block of Cauldron Organic Original Tofu, drained
250ml soy cream
2 tsp vanilla extract
3 tbs brown sugar
Pinch of ground cinnamon, allspice and cloves
2 small bread buns, sliced into 4 and lightly covered with vegan spread
2 tbsp blueberries
2 tbsp dried cranberries
2 tbsp raisins
Finely grated zest of 1/2 lemon
Granulated sugar to dust
Preheat the oven to 180°C/160°C fan/Gas mark 4.
Blitz the tofu in a food processor for 3-4 minutes until smooth. Add the soy cream, vanilla extract, sugar, spices and blitz for 1 more minute.
Layer the bread slices into individual oven proof dishes, sprinkle the over the fruit and lemon zest, then pour over the tofu cream. Allow to stand for 2-3 minutes, sprinkle with a little granulated sugar, then bake for 25-30 minutes until set.
If at all possible, allow to stand before baking for more time, up to 30 minutes in the refrigerator is best, as the bread will soak up the tofu cream and flavours of the spices and vanilla.