Banana Date Tofu Pudding Recipes

BANANA DATE TOFU PUDDING

Steps:

• Open up the tofu, and drain off the water. Peel the bananas and cut them into chunks.
• Cut the tofu into small cubes and place it in a blender.
• Add the corn oil, water or soy milk, banana chunks, dates, vanilla and salt.
• Process for 2 to 3 minutes, or until the mixture is smooth with small date flecks blended throughout.
• You may have to stop the blender, and scrape down the sides a few times during blending.
• Pour the pudding into 4 small 1/2-cup-sized, resealable plastic containers, or a big bowl and chill.

BANANA-DATE MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin pan with non-stick spray or line with paper muffin liners. Sift together the flour, baking powder, cinnamon and salt; set aside.
• In a medium bowl, cream together the sugar, margarine and egg with an electric mixer until light and fluffy. Mix in bananas, vanilla, cereal and dates. Blend in dry ingredients until just incorporated. Spoon into prepared muffin cups to about 2/3 full.
• Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan over a wire rack for at least 10 minutes before removing muffins from the pan.

CHOCOLATE-BANANA TOFU PUDDING

Steps:

• Place the banana, tofu, sugar, cocoa powder, soy milk, and cinnamon into a blender. Cover, and puree until smooth. Pour into individual serving dishes, and refrigerate for 1 hour before serving.

TOFU PUDDING

Steps:

• If the tofu seems a bit watery, squeeze it lightly in a non-terry cloth towel or several layers of paper towel.
• Place the tofu, sweetener and flavoring in a blender and blend until totally smooth. If you don't have a blender, push it through a fine meshed sieve or mash it up as fine as possible with a fork.
• Serve cooled with optional extra syrup, honey etc. on top if you so desire.

BANANA AND DATE PUDDING

Steps:

• Preheat oven to 180°C Spread the hazelnuts over an oven tray. Roast in preheated oven for 10 minutes or until lightly toasted. Place hazelnuts in a clean tea towel and rub to remove the skins. Coarsely chop.
• Line the base of a 20cm round (base measurement) springform pan with baking paper. Rub the butter over the base and side of the pan. Sprinkle with the chopped hazelnuts.
• Place dates and bicarbonate of soda in a heatproof bowl. Pour over the boiling water and set aside for 5 minutes to soak. Transfer to the bowl of a food processor. Add the banana, sugar, extra butter and flour and process until almost smooth. Pour into the prepared pan.
• Bake in preheated oven for 1 hour or until a skewer inserted in the centre comes out clean. Remove from oven and set aside for 10 minutes to cool slightly.
• Meanwhile, to make the butterscotch sauce, combine the sugar, cream and butter in a medium saucepan over medium heat. Cook, stirring, for 5 minutes or until butter melts and mixture is well combined and heated through.
• Pour half the sauce over the pudding. Cut into wedges, drizzle with remaining sauce. Serve immediately with cream or ice-cream, if desired.

STRAWBERRY-BANANA TOFU PUDDING (ZWT II - ASIA)

Steps:

• In a blender, combine all ingredients & blend till smooth & creamy.
• Pour into individual serving dishes or pudding glasses & chill overnight.