Very Vanilla Tofu Bread Pudding Vegan Recipes

VEGAN BREAD PUDDING

Steps:

• Place the bread cubes in a large mixing bowl and set aside.
• Add all the remaining ingredients to a blender and blend until smooth.
• Pour the mixture all over the bread, stir and set aside for about 1 hour at room temperature.
• Preheat the oven to 350ºF or 180ºC.
• Place the pudding mixture in a 9×9 inch (23×23 cm) baking dish and bake for 60 to 70 minutes or until the bread pudding is golden brown on the outside and cooked on the inside. Baking time may vary depending on your oven, my pudding was ready in 70 minutes. If the pudding is golden brown but uncooked, cover with some aluminum foil and cook until it's ready.
• Remove from the oven and allow to cool slightly.
• Serve your vegan bread pudding with some brown sugar glaze, nuts, or even fruits.
• Store the leftovers in an airtight container in the fridge for 5-7 days, or in the freezer for up 2 months (you will need to freeze it before you add any sauce or toppings). To thaw, place the bread pudding in the fridge until completely defrosted. For best results, reheat in an oven rather than a microwave to maintain the proper texture. It also can be reheated directly from frozen.

VERY VANILLA TOFU BREAD PUDDING (VEGAN)

Steps:

• Pre-heat oven to 350'F.
• Oil a 9 inch casserole dish.
• Cut your bread into cubes.
• Put the Silk Creations in a large bowl and add your bread, vanilla and raisins.
• Stir well to coat the bread.
• Allow to soak for at least 10 minutes.
• Put into your greased casserole dish.
• Bake for 30 minutes.
• Sprinkle with icing sugar if desired.
• Bon Appetit!

TOFU AND WILD MUSHROOM BREAD PUDDING (VEGAN)

Steps:

• Preheat the oven to 350 and lightly oil a 9 inch square glass baking dish.
• Place the oil and shallots and a pinch of salt in a skillet, over medium heat.Sweat the shallots.
• Stir in the shitake mushrooms and saute for 1 minute.
• Add the remaining mushrooms, season with salt and saute until they release their juices to the pan.
• Stir in the basil, parsley and thyme and continue cooking, stirring frequently until the mushrooms are tender and begin to brown.
• Remove from the heat, and set aside.
• Combine the tofu, symilk, in a baking powder in a food processor.
• Season slightly with salt and puree until smooth.
• Transfer to mixing bowl and fold in the bread cubes.
• Stir in the mushroom mixture and spoon evenly into the prepared dish.
• Mix the breadcrumbs and soy cheese together and sprinkle over the top of the bread pudding.
• Bake 50-60 minutes or until browned at the edges and set on the counter.
• Allow 15 minutes to set before serving.