You can use your keyboard to see the next slide ( ← previous, → next)
Serves: 4 to 6
2 packages (12.3 ounces each) silken tofu, drained
1 cup strawberries, plus more to serve
1 to 2 tablespoons sweetener to taste
1 tablespoon coconut oil
4 to 6 biscuits, cut in half
1. Place tofu, 1 cup strawberries, sweetener, and oil in a blender and puree until smooth, about 1 minute. Refrigerate for at least 1 hour.
2. To assemble shortcakes, top each biscuit bottom with desired amount berry whip. Spread 1 to 2 tablespoons jam on bottom of biscuit top and place atop berry whip. Top shortcake with strawberries.
These vegan dinners and desserts prove once and for all that soy tastes downright amazing
These vegan dinners and desserts prove once and for all that soy tastes downright amazing.