Ingredients

200 g oat biscuits

400 g silken tofu

200 g soy curd

50 g birch sugar

5 tablespoons espresso

1 teaspoon Bourbon vanilla

300 g strawberries

2 tablespoons cocoa powder

preparation

For the cream, mix the silken tofu with soy quark, vanilla and birch sugar. Place the oat biscuits in a baking dish. Drizzle with espresso and spread the cream on top. Cut the strawberries into small cubes and sprinkle on top. Place the tiramisu in the fridge for a few hours. Decorate with cocoa powder and strawberries. Done!