Serves: 4
Time to prepare: 10 mins
Time to cook: mins
Dietary requirements: Dairy-free, Texture-modified meals, Egg-free, Vegan
Ingredients
50g ginger biscuits
250g silken tofu
½ tsp vanilla extract
75g puréed mango
100g vegan cream cheese (Philadelphia Plant-Based works well)
50g soya cream
1 tbsp maple syrup or to taste
Instructions
Place the biscuits into a blender to make a crumb mixture. Divide the mixture into 4 individual serving dishes.
Purée the tofu, vanilla extract, mango, cream cheese, and soya cream together. Taste and add maple syrup.
Add the mixture to the serving dishes and place into the fridge overnight. This stage is important to allow the mixture to slightly thicken but also to ensure the biscuits have become completely soft and moistened. Any dry crumb can be a choking hazard.
Test before serving.
For more great ‘Texture Modified’ recipes, click here.
