Grease a 12 hole muffin pan and preheat oven to 350°F (175°C).

Cut the crusts from the bread and use a rolling pin to squish and flatten each slice, Try to get them as close to a square as you can while rolling.

Press the bread slices into the wells. It’s supposed to look rustic! Do it gently and try not to break it but if you do don’t worry. Bread is doughy and you can pinch small holes together with your fingers, or pull off some soft bits from the crusts, roll them in your fingers to make them doughy then plug the holes by pressing them in hard. If the filling gets through the odd hole, even if it's quite big, it’s fine though!

Place the muffin pan in the oven for 8 to 10 minutes or until the bread is dry like toast. Don’t let it brown. The bottom doesn’t get quite as dry as the sides. Remove from the oven.

While the toast cups are in the oven saute the onion for 2 to 3 minutes until just cooked and transparent. Add the garlic and cook for 1 minute more. Remove from the heat and set aside.

Half the cherry tomatoes.

Blend the tofu, milk, nutritional yeast, salt, and pepper until completely smooth, then stir through the onions and garlic.

Place 2 tomato halves into each toast cup. Pour over the filling nearly to the top. If some of the toast cups have lower areas on the sides and it spills over don’t worry. Top each one with 2 cherry tomato halves and a generous sprinkle of shredded cheese, then bake at 350°F for 25 to 30 minutes until the toast cups look golden and the filling has puffed up and set. You should be able to stick a thin knife or skewer in one and it come out clean.

Leave them in the pan for a couple of minutes until you can safely handle them but not too long as if the steam can't escape it will make them soft, then lift up by the crusts and place on a wire rack to finish cooling or eat immediately!