Banana Date Tofu Pudding
"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."
photo by Houmous Monster
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 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
- 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.
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Reviews
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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) -
Love it. Easy, fast, delicious. -
This was a great pudding. We found the taste of the dates to be strong, this may have been because the dates were very fresh (and soft, so we had no trouble with the blender). I used a banana dessert tofu, which seemed fine. Thanks for posting! -
This is great! It's the first tofu pudding I've found that's not too sweet. I used soft silken (japanese) tofu and it was fabulous. I didn't find it had any taste of tofu. My food processor really didn't like the whole dates, so next time I'll cut them up smaller first. I did substitute sunflower oil though, as I'm not allowed corn. I also used the soy milk option (sweet as that's what was open) It's a really lovely pudding! Thanks so much for posting. I'm sure everyone will love it!
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This is a yummy and nutritious snack! It has a nice light banana flavor. I was impressed that I couldn't actually taste the dates, yet they added a perfect amount of sweetness. I used light extra firm silken tofu and used water in place of the oil to make it lower in fat. I also used vanilla rice milk as the water/soy milk option. The only problem was that my mother commented on the aftertaste, which I also noticed. I figure this is probably because the other flavors are so light that the tofu is more noticeable than in some stronger flavored tofu puddings. However, as long as you don't mind the taste of tofu, this pudding is great. I know I would make it again.
Tweaks
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This is a yummy and nutritious snack! It has a nice light banana flavor. I was impressed that I couldn't actually taste the dates, yet they added a perfect amount of sweetness. I used light extra firm silken tofu and used water in place of the oil to make it lower in fat. I also used vanilla rice milk as the water/soy milk option. The only problem was that my mother commented on the aftertaste, which I also noticed. I figure this is probably because the other flavors are so light that the tofu is more noticeable than in some stronger flavored tofu puddings. However, as long as you don't mind the taste of tofu, this pudding is great. I know I would make it again.
RECIPE SUBMITTED BY
Roosie
San Francisco, CA
