Ingredients
- 14 oz. Japanese regular tofu
- 3 quite ripe bananas
- 4 tablespoon vegan maple syrup
- 1/2 cup mini vegan marshmellows (optional if you can't find vegan)
- 1/4 teaspoon nutmeg
- vegan graham cracker crust (check ingredients or make your own)
Directions
Preheat oven to 350. Drain tofu and blend in food processor
until smooth adding maple syrup a little at a time. Add
the bananas and process until smooth. Add nutmeg and mix.
Fold in marshmellows (note: marshmellows will rise to the
top while baking) Pour into crust and bake for 35 minutes
or until top starts to light brown a bit and pie is firm.
Cool before serving.
This is a combination of the Tofu Pumpkin Pie and the
Banana Cream Pie recipes. Note: Banana's must be ripe,
peel must begin to brown spot. If not ripe enough the pie
will taste bitter.
Serves: 8
Preparation time: 10 minutes