Tofu Banana Pudding

Rich and creamy banana pudding made vegan! The filling is a mixture of tofu, almond milk, and maple syrup, topped with whipped coconut cream , vanilla wafers and fresh bananas.

Servings

6
Prep Time

25 Min
Cook Time

0 Min

Cooking Directions

Add tofu, bananas, almond milk, maple syrup, coconut oil and vanilla extract to blender. Blend until creamy and smooth. Set aside.
Add coconut cream to a chilled mixing bowl. Use a mixer or whisk by hand until creamy and smooth. Add vanilla and powdered sugar.
Assemble glasses alternating between banana pudding, whipped topping, vanilla wafers, and sliced bananas. Sprinkle cinnamon for garnish.
Store covered in the refrigerator up to 3 days, best consumed within 24 hours.

This recipe was created for the “50 Plates of Tofu” campaign for the state of Alabama.

In this Recipe

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Ingredients

For the filling:

1 pkg. House Foods Tofu Soft
2 ripe bananas
½ cup almond milk
¼ cup maple syrup
2 Tbsp. coconut oil, melted
1 tsp. vanilla extract
¼ tsp. cinnamon

For the topping:

1 can coconut cream, chilled in refrigerator the night before
½ cup powdered sugar
½ tsp. vanilla extract
2 ripe bananas, sliced
Vanilla wafers
Cinnamon, for garnish

Nutrition

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