Creamy banana pudding made with tofu for a plant-based twist. Naturally sweetened with ripe bananas and dates, topped with vanilla wafer cookies.
Ingredients
- 2 ripe bananas
- 16 ounces silken tofu
- 2 pitted Medjool dates
- ½ teaspoon vanilla extract
- 8 phosphate-free vanilla wafer cookies, divided (may substitute phosphate-free graham cracker)
- 8 tablespoons dairy-free whipped topping
- 1 banana, sliced (optional)
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Directions
Nutritional Information Prep: 5 min, Cook: 2 hr, Total: 2 hr 5 min
- Using a food processor or blender, add bananas, tofu, Medjool dates, and vanilla extract.
- Blend until smooth.
- Pour into serving ramekins or glasses.
- Cover and refrigerate at least 2 hours or overnight to allow pudding to firm. Note: some spotting and browning on the top may naturally occur from the dates and banana.
- Garnish each serving with 2 vanilla wafer cookies and 2 tablespoons of whipped topping.
- Optional garnish: add sliced bananas
- Store leftovers in the fridge for up to 3 days.
Tips:
- Try adding a pinch of cinnamon or nutmeg for a unique flavor boost!
- Add banana extract for extra banana flavor, starting with ¼ teaspoon. A little goes a long way. A great part of a fully plant-based recipe is that you can safely taste-test as you make it!
- If your dates are a little firm, try soaking for an hour in hot water before starting the recipe. This will allow them to blend more easily.
- For thicker pudding consistency, try using medium-firm tofu. Add some water or milk of choice to thin out if needed. Nutrition will vary slightly due to lower water content of medium-firm tofu.
- Calories 209.8
- Carbohydrates 33.6 g
- Dietary Fiber 2.4 g
- Total Sugars 20.3 g
- Protein 6.3 g
- Fat 6 g
- Saturated Fat 1.9 g
- Trans Fat 0 g
- Cholesterol 0.3 mg
- Sodium 26.8 mg
- Potassium 303.5 mg
- Calcium 115.9 mg
- Iron 1.3 mg
- Phosphorus 28 mg
