If you're used to eating tofu as a savoury dish, then this recipe puts a whole new twist on this popular vegan ingredient. Tofu works really well in sweet dishes too!
It’s so quick and easy to make, literally no more than 10 minutes! 
Nutrition Notes:
This dessert is high in antioxidants from both the blueberries and raspberries and low in sugar and saturated fat. Blueberries contain bioflavonoids - a potent antioxidant which is found in their blue, purple and red pigments. Both blueberries and raspberries provide a good source of vitamins C, K, manganese, pectin and fibre. Tofu is low in carbohydrates, fat and salt while providing around 5g of protein per portion (this dessert). It's also a good source of magnesium and copper.
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