My best friend, Cee whipped these up, and keeping my blog in mind, did something creative with them! Using a batch of Texas Toast, which is extra thick-cut bread and usually vegan, she made careful incisions - not to cut through the bread completely, to fill these suckers with luscious tofu cream cheese and blueberry preserves.
She used the fabulous "Fronch Bread" recipe from Vegan With A Vengeance to make these into warm, crispy, sweet, gooey goodness!
Topped with zingy fresh blueberries and a little maple syrup made these even more spectacular!
The cream cheese filling consisted of these ingredients:
-1 package Tofutti Cream Cheese
-1 package firm tofu
- sugar (1/2-3/4 cup)
- vanilla extract (about 1 Tbsp)
My thoughts: adding some lemon zest would've been great with the sweetness of the blueberry preserves.