Trifle with Tofu Vegan recipe

Trifle with Tofu

Cook 20 mins
Serves 4

This vegan trifle recipe is Cauldron’s take on a traditional British dessert. Fruity, fresh and bound to invigorate your sugary side, this vegan trifle recipe is one to roll out in your kitchen.

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396g pack of Cauldron Organic Tofu, drained
2 bananas
2 tbsp brown sugar
1 sachet of vegetarian jelly (suitable for use with 200ml water)
1-2 vanilla pods
100ml soy cream
1 tbsp caster sugar
200g strawberries, hulled and finely sliced


  1. Preheat the oven to 200°C/400°F/Gas Mark 6.
  2. Slice the bananas and place on a lightly greased baking tray. Sprinkle the brown sugar over and bake for 5-10 minutes until caramelised/golden brown.
  3. Prepare the jelly as per pack instructions and allow the liquid to cool slightly.
  4. Meanwhile, place the baked banana and sliced strawberries into 4 glasses. Divide the jelly mix equally between them. Refrigerate for approximately 10 minutes until the jelly has set.
  5. Slice the vanilla pods in half and place in a small pan. Pour the soy cream over and stir in the caster sugar. Heat gently without boiling for a few minutes. Remove the vanilla pods, scoop out the seeds and place them into the cream. Allow to cool down for a few minutes.
  6. Blitz the tofu and vanilla cream in a food processor until smooth and spoon over the jelly and fruit. Top with sliced banana and strawberries.
  7. Garnish with a sprig of mint.