Makes 1 loaf | Prep 30 mins + resting | Cook 1hr 45mins | Calories 629 per serving

Ingredients:

40g (1.5oz) silken tofu
75g (2.5oz) sultanas
100g (3.5oz) raisins (I don't like raisins so I used more sultanas)
45g (1.5oz) chopped peel
60g (2oz) whole almonds, chopped
1 lemon zest
0.5 tsp ground cinnamon
0.25 tsp grated nutmeg
1 tbsp dark rum (The Kracken is nice)
375g (13oz) strong white bread flour
1.75 tsp (7g) fast-action dried yeast
60g (2oz) caster sugar (I used coconut sugar)
60g (2oz) soy spread (melted)
150ml Warm almond milk
200g (7oz) marzipan

To finish:

60g (2oz) melted soy spread
125g (4.5oz) icing sugar

Method:

1) For the stollen, blend the tofu in a food processor until smooth. Scrape into a bowl, cover and set aside. Mix together the fruits, almonds, spices and rum. Cover and set aside.

2) Combine the flour, yeast and sugar in a bowl. Add the tofo, marg and almond milk. Mix to a dough. If it feels dry, add an extra 1-2 tbsp of almond milk, mixing again until ready.

3) Turn out onto a floured surface and kneed for 8-10 minutes until elastic. Place in a lightly oiled bowl. Cover with clingfilm and leave to rise until doubled in size (1 hour).

4) Turn the dough out onto a lightly floured surface. Gradually knead in the fruit mixture and marzipan until distributed.

5) Turn out onto a work surface and shape into a flat log. Lift onto a baking tray, cover loosely with a damp tea towel and leave to rise for about 45 minutes until slightly puffed.

6) Preheat the oven to 190C/Gas Mark 5. Bake the stollen for 30-40 minutes until golden. Remove from the oven and leave to cool on the tray for 10 minutes.

7) To finish, brush the surface of the stollen with the melted margarine. Dust liberally with an even coating of icing sugar. Leave to cool completely before slicing and serving.