Tea and Coffee - Wattleseed Tofu Slice

Baked wattleseed tofu slice with a nut and biscuit crumb crust. An egg and dairy free, vegan slice which can be easily made without gluten. Sweetening comes from a mandarin and pear jam made with fruit juice and commercial pectin.

Nut Crust
1/2 cup nut butter, made milling roasted nuts to a paste
1 cup crushed soda crackers, water biscuits or dried bread crumbs
1 teaspoon macadamia oil, or flavouring of choice

Filling
1 cake tofu (250 g)
1 teaspoon tapioca starch
1 tablespoon fruit jam
1 teaspooon wattleseed
1/2 teaspoon cocoa

Combine crust ingredients and press into a baking paper-lined 15 cm tart dish. Process the filling ingredients in a blender until creamy. For an interesting texture, reserve some tofu, dice and add after the processing. Spread the filling over the crust. Bake at 150 degrees Celsius until the surface firms up and looks golden brown.



Serve the slices as petit fours with tea or coffee. For a drinks suggestion, try orange and wattleseed herbal infusion.