Tofu and Wild Mushroom Bread Pudding (Vegan)

Vegan creamy and savory bread pudding. Better than stuffing with all whole food ingredients.Great for thanksgiving or christmas. From christina cooks series

• Ready In: 1 hr 15 mins
• Serves: 8-10

Ingredients

• 3  tablespoons extra virgin olive oil
• 5  shallots, thinly sliced
•  sea salt
• 10  dried shiitake mushrooms (rehydrated, stems removed, sliced)
• 6  ounces  oyster mushrooms, thinly sliced
• 10  cremini mushrooms, thinly sliced
• 2  tablespoons  fresh basil, -minced
• 1  teaspoon  fresh flat leaf parsley
• 1  teaspoon  fresh thyme, -minced
• 1  lb extra firm tofu
• 1  cup soymilk
• 1  teaspoon baking powder
• 1  loaf  whole grain bread, cut into 1 inch cubes (6 cups)
• 1⁄2 cup  whole wheat bread crumbs
• 1⁄4 cup  non-dairy  soy cheese

Directions

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