Ingredients

1 Block of Cauldron Organic Tofu, drained

For the Base:
150g vegan dark chocolate biscuits, crushed (we used Oreos)
1 tbsp icing sugar, sieved
90g vegan spread

For the Cake:
8 tbsp maple syrup
2 tbsp vanilla extract
250g coconut cream
3.5g agar-agar
2 tbsp matcha powder dispersed in 2 tbsp hot but not boiling water
2 tbsp lime zest
3 tbsp lime juice

For the Berry Compote:
125g blueberries
125g raspberries
2-3 tbsp caster sugar
1 tbsp cold water

Method

  1. Grease a 20cm round, loose-based tin.
  2. Prepare the base by mixing the biscuit crumbs with the icing sugar. Melt the vegan spread in a pan then add to the crumb, stirring until well mixed. Pour into the greased tin and flatten down with the back of a spoon. Refrigerate for 30 minutes until set.
  3. Blitz the tofu with the maple syrup and vanilla extract until very smooth. This may take 3-4 minutes.
  4. Meanwhile, pour the coconut cream and agar-agar into a pan. Stir well. Leave for approximately 10 minutes.
  5. Stir the tofu mix into the coconut cream. Bring to the boil stirring well ensure the mix reaches boiling point then allow to cool for 5 minutes.
  6. Stir the matcha powder into the warm water, mix well to disperse then stir in the lime juice. Add this to the tofu mix along with the lime zest. Stir extremely well to disperse, blitz in the food processor if this is difficult, the tofu cream should be smoothly and evenly green at this stage. Pour into the tin and refrigerate for a minimum of 1 hour.
  7. Meanwhile prepare the berry compote by placing all of the ingredients in a small pan. Bring to the boil then simmer for 3-4 minutes until thickened. Allow to cool.
  8. Serve with blueberry and raspberry compote and garnish with dried edible flowers.