So the end of Veganuary and I’m sure some of you will have been introduced to the wonder that is Tofu. I love tofu it’s so versatile and I love the creamy silken tofu that helps to create some wonderful sweet things. This breakfast tofu bowl is delicious and to be honest is probably better suited to a summers morning than a dreary winters one, but I forgot for a moment it was cold outside as I tucked into this creamy cold delight.
Cherry Nut Tofu (makes two portions)
- 300g silken tofu
- 1 frozen banana
- 80g frozen cherries
- 1 teaspoon vanilla essence
- 25g shelled pistachios (crushed)
- 25g almonds (crushed)
- 50g dried cranberries
Blend the tofu and the banana. Once blended add the cherries and vanilla essence and blend again. Put the mixture into a bowl and add the cranberries and nuts. Save a few nuts to sprinkle on top.
Just as delish the following day straight from the fridge.
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