Ingredients

The following ingredients have 8 Servings
  • Canola spray oil
  • 1 (1.0-pound) package silken tofu
  • 3 cups unsweetened almondmilk
  • 1/3 cup flaxseed meal
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 6 cups cubed Health Starts Here® whole grain bread
  • 1/2 cup mixed chopped fresh herbs, such as parsley, chives and thyme
  • 2 (6.0-ounce) packages smoky tempeh strips, cut or crumbled into chunks
  • 1 pound asparagus, trimmed and sliced diagonally, divided

Instruction

  • Preheat the oven to 350°F. Spray a 9x13-inch casserole dish with oil. 
  • In a blender, purée tofu, almondmilk, flaxseeds, salt and pepper until smooth. 
  • In the prepared dish, toss together bread, herbs, tempeh, and all but 3/4 cup of the asparagus. 
  • Pour almondmilk mixture over the top and press down gently to submerge all of bread. 
  • Scatter reserved asparagus over the top and bake until golden brown and just firm in the middle, 50 to 55 minutes. 
  • Bread pudding can be assembled the night before and baked the following morning.