If my dear mama lived in Virginia, I would make this dish bloom on her platter  for Mother’s Day.  When I served it to a friend while creating recipes for my  Blooming Platter Cookbook, she described it as having a texture similar to bread pudding.   I agree!

This photo was shot last summer for the book when blueberries were in season.  Since it’s early yet for blueberries, at least where we live, why not try strawberries?

The garnish is one of my favorite newly discovered herbs: lemon verbena.  It flourished in our garden last year and I noticed recently that it had returned this spring.  I can’t wait to infuse pancakes, cookies and much more with it’s complex citrusy flavor and aroma this summer.

Happy Mother’s Day to mothers everywhere!

Yield: 8 servings

6 ounces firm silken tofu
1 cup soy milk
1/2 cup canola oil
3/4 cup natural sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
3 cups old-fashioned oatmeal
2 tablespoons natural sugar
1/2 teaspoon ground cinnamon
1/2 pint of fresh berries, rinsed, drained and patted dry
1. Lightly grease a 9-inch glass or ceramic pie pan and set aside. Combine the tofu, soy milk, canola oil, sugar, baking powder, and salt in a food processor. Process until smooth, scraping down the sides of the bowl as necessary. Transfer the mixture to a medium mixing bowl and stir in the oatmeal. Spoon this mixture into the prepared pan, gently smoothing the top. Sprinkle the surface with the remaining sugar and cinnamon, cover with foil, and refrigerate overnight.
2. When ready to bake, remove the dish from the refrigerator and preheat the oven to 350ºF. Stud the top surface of the oatmeal with berries, and bake for 35 minutes or until just firm. Serve hot.
Note: The oatmeal may be reheated by covering the baking dish with foil and placing it in a cold oven. Turn the oven temperature to 300ºF. and heat for about 20 minutes, or until warm.