Tofu and Wild Mushroom Bread Pudding (Vegan)

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READY IN: 1hr 15mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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