Tofu Semi-Fredo With Chocolate, Hazelnut and Lavender

1. In a food processor, add tofu, soya yoghurt and chocolate spread and process until well mixed

2. In a large mixing bowl mix together flour and margarine by rubbing together to make breadcrumbs.  Add lavender sugar and the ground almonds.

3. Using a non-stick frying pan over a medium heat add the breadcrumb mixture and gently caramelise until crisp and golden brown this takes approximately 4 minutes.  Allow to cool and add the chopped hazelnuts.

4. Setting aside 3 tablespoons of crumb mixture.  Add remainder to chocolate tofu mixture and stir together well.

5. Line a deep 1 lb loaf tin with cling film and spoon in chocolate tofu mixture.  Cover top with cling-film and freeze for 4 hours until set.

6. To serve turn the semi-fredo out onto plate and remove cling-film.  Garnish with lavender crumb mixture and serve with vegan cream.

*Wrap the drained tofu in kitchen roll and press between two chopping boards weighted with a heavy pan or cookery book for at least 10 mins.