Ingredients for Banana Date Tofu Pudding
- 1 (14 ounce) block firm or extra-firm tofu
- 1 tablespoon corn oil
- 1/2 cup water or soy milk
- 2 ripe bananas
- 6 Medjool dates, pitted
- 1 teaspoon vanilla extract
- 1 pinch salt
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How to Make Banana Date Tofu Pudding
- Press 1 block (14oz) firm or extra-firm tofu to remove excess water. Wrap in paper towels and place a heavy object on top for 10 minutes.
- Peel and chop 2 ripe bananas into chunks.
- Remove pits from 6 Medjool dates and roughly chop them.
- Cut the pressed tofu into small cubes.
- Combine the tofu cubes, banana chunks, chopped dates, 1 tablespoon corn oil, ½ cup water or soy milk, 1 teaspoon vanilla extract, and a pinch of salt in a high-speed blender.
- Blend for 2-3 minutes, stopping to scrape down the sides as needed, until completely smooth with small date flecks remaining.
- Pour the pudding into 4 small (½ cup) resealable containers or a large bowl. Chill for at least 30 minutes before serving for optimal flavor and texture.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
84g
Fat
11g
Carbs
10g
