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.

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.

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.