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
  • 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.


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

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