Ingredients for Banana Date Tofu Pudding
- Soft Tofu
- 1 tablespoon corn oil
- Water
- 2 ripe bananas
- Pitted Dates
- Vanilla Extract
- a pinch of salt
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.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
84g
Fat
11g
Carbs
10g
