Baked Dessert Tofu With Black Currants, Raspberries, and Blueberries [Vegan]

• 1 3/4 cups tofu
• 1 1/2 vanilla non-dairy milk
• 2-3 tablespoons of rose water
• Juice from 1/2 lemon
• 1 cup of vegan vanilla pudding
• 1/2 to 2/3 cup of sugar
• 4 spoonfuls of wholemeal wheat flour
• 2 tablespoons of rapeseed or coconut oil
• Pulp of 1 vanilla bean or 1/2 teaspoon of vanilla powder or 2-3 teaspoons of vanilla extract
• 2/3 cup black currants
• A box of raspberries and blueberries (1/2 cup) or more

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