Dairy-free casserole with blueberries

Remove the walnut shells (50 g) and soak them in hot water for 30 minutes.

Preheat the oven to 180 °C.

In a blender bowl, combine all the ingredients:

• coconut milk or water – 60 g;
• lemon juice – 1 tbsp;
• tofu – 250 g;
• sweetener to taste.

Blend the mixture until smooth.

Add blueberries (70 g) and gently fold with a spatula, being careful not to damage the berries.

Transfer the prepared mixture to a small baking dish and bake in the preheated oven for 30-35 minutes.