Instructions: To make gingerbread: Preheat oven to 375 F. Lightly spray or oil an 8 or 9-inch square baking pan. In a medium bowl, sift together flour, baking soda, baking powder, cloves, cinnamon, and salt & set aside. In a large bowl, cream together brown sugar, prune puree, ginger, and oil. Add molasses and vanilla and beat until smooth. Stir in bowling water, mixing well. Add dry ingredients and stir until well incorporated. Pour batter into prepared pan and bake about 35 minutes or until a toothpick inserted in the center comes out clean. Remove and set aside 5 minutes. Tip out onto a rack to cool. To make the pear sauce: In a large saucepan, combine pears, sugar, water, nutmeg, and lemon juice.

Bring to a boil, stirring often. Reduce heat slightly and continue boiling, uncovered, about 10 minutes. Stir in brandy and set aside. To make the cream: In a food processor or blender, puree tofu, sugar, vanilla, and cinnamon until smooth. Add soy milk and process until smooth and light. To assemble the trifle: Cut cooled cake into 1-inch cubes. In a trifle dish or large bowl, spread 1/3 of the cream into bottom. Next, arrange half of the gingerbread over top. Spoon half the pears over cake, and top with half of the remaining cream. Repeat with remaining gingerbread, pears, and remaining cream. Cover tightly with plastic wrap and refrigerate several hours or overnight, for flavors to blend. Just before serving, swirl whipped topping over top, if desired.

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