Preheat oven to 180°C (convection oven 160°C, gas mark 2-3). Puree tofu, 150 ml soy drink, natural vanilla sugar, almond paste and cinnamon with a blender until smooth. Bring remaining soy drink to a boil. Stir in semolina and cardamom, stirring to cook a thick semolina porridge. In a mixing bowl, using a hand mixer, mix semolina porridge with tofu cream. Separate the eggs. Using a hand mixer, beat egg yolks, brown sugar, orange and lemon zest until pale yellow and fluffy. Beat egg whites until firm. Fold egg yolk mixture into semolina mixture, mix in cherries and fold in beaten egg whites. Oil 12 muffin cups and sprinkle with bread crumbs. Pour the batter into the muffins. Bake the muffins in the preheated oven for about 25 minutes. To allow the muffins to come away easily from the edges, first let them cool slightly in the muffin tins, then transfer them to a cooling rack.
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