Recipe by Roosie
Keep in the fridge for hungry children to snack on, or put in healthy lunch boxes for a protein rich desert. This is a great recipe for people who don't like tofu. They can get friendly with it in a nonthreatening atmosphere. This pudding uses fruit as it's only sweetener. You will be surprised at just how sweet and delicious the combination of bananas and dates can be.
Top Review by Pam McG
Great idea. I keep frozen bananas on hand all the time for quick and ready use. I made two small adjustments. ( using a food processor) I didn't want any oil, so I added a 3rd banana increased milk (I used almond) to 6tb and near the end drizzled in some maple syrup maybe a table spoon. (yum maple syrup and bananas)
- 12 -14 ounces soft tofu
- 1⁄4 cup corn oil
- 1⁄4 cup water or 1⁄4 cup soymilk
- 2 very ripe bananas
- 10 whole pitted dates
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon salt
Directions See How It's Made
- Open up the tofu, and drain off the water. Peel the bananas and cut them into chunks.
- Cut the tofu into small cubes and place it in a blender.
- Add the corn oil, water or soy milk, banana chunks, dates, vanilla and salt.
- Process for 2 to 3 minutes, or until the mixture is smooth with small date flecks blended throughout.
- You may have to stop the blender, and scrape down the sides a few times during blending.
- Pour the pudding into 4 small 1/2-cup-sized, resealable plastic containers, or a big bowl and chill.