TOFU FLAN STUFFED FRENCH TOAST WITH A COCONUT CRÈME TOPPING

Preparation

1. Tofu Flan and Coconut Crème Topping:
2. In a blender add extra firm tofu, vanilla bean extract, powdered sugar, and coconut milk (top layer of fat). Divide the blended mixture in half. Reserve 1 bowl in the fridge. In the same blender, add the rest of the coconut milk, and agar agar. Blend until smooth. In a sauce pot, on low to medium heat add the second half of the mixture, add Grand Marnier, whisking continuously, and let the mixture come to a light simmer. Immediately take off the heat and pour the hot mixture into a 2 inch, ½ hotel pan or 8 x 8 baking dish, let set in the fridge until cold and slightly jiggly
3. Fruit Compote:
4. In a small sauce pot, add blueberries, raspberries, dried apricots, sugar, and freshly squeezed orange juice. Over medium to low heat, simmer for about 10-12 minutes, occasionally mashing fruit to combine. Remove from heat and transfer into a bowl to cool.
5. French Toast:
6. In a blender, add silken tofu, salt, sweetened plant-based milk, ground flax seeds, ground cinnamon, nutmeg, vanilla extract, and agave. Set liquid in a shallow bowl. Slice sour dough bread about 2 inches thick, make a pocket on the top crust of the sliced bread to fill with tofu flan. Fill bread pocket with flan, dip bread in reserved liquid mixture for about a minute on each side or until wet. In a pan, at about medium to high heat, add about 2 tbsp of coconut oil. Transfer dunked bread onto pan and cook until golden, about 3-4 minutes on each side.
7. To plate:
8. Add fruit compote on the bottom of the plate, slice French toast in half (vertically), place on the plate, add coconut cream on top, garnish with about 2 Tbsp of pomegranate seeds, 1 tsp of orange zest, and 1 tsp of mint.

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