Ingredients Jump to Instructions ↓

  1. 1 (12 1/3 ounce) package low-fat extra-firm silken tofu , drained (I use Mori Nu light)

  2. 1/4 cup pure maple syrup (no fake stuff)

  3. 1 1/2 teaspoons pure vanilla extract

  4. 1 teaspoon ground cinnamon

  5. 1/4 teaspoon ground allspice

  6. 1 cup dried cranberries

  7. 1 1/4 cups cooked long-grain rice

  8. 1/4 teaspoon freshly grated nutmeg

  9. 1/4 cup sliced almonds or 1/4 cup slivered almonds, toasted

Instructions Jump to Ingredients ↑

  1. Process tofu and maple syrup in a food processor or blender until smooth.

  2. Add vanilla, cinnamon, and allspice and process until combined.

  3. Add cranberries and pulse to chop. Stir in rice.

  4. Transfer mixture to a serving dish. Sprinkle with nutmeg and almonds.

  5. Cover and refrigerate until chilled.

  6. NOTE: I like to toast the almonds in the microwave by spreading them on a microwave-safe plate and nuking them on HIGH for 45 seconds, stirring them, and continuing to nuke them in 20 second increments until they are fragrant and brown.


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