Nanner Nanner To-Fu

by Sarah on June 24, 2011 · 12 comments

I was so glad to see how much y’all enjoyed the Vegan Mango Lassi I showed you the other day. I just finished up the very last of it yesterday morning, and I can tell you that it only gets better with time, as the mango has time to sweeten up the tofu (but not too much).

The truth is, the idea came to me during one of my “if mixing A + B together tastes amazing, then B + C should also work, right?” periods of brainstorming.* And what kicked off the whole “if, then” trigonometric proof sequence was a little tub o’ yogurt called Vanana.
*I say “period” as though this isn’t my constant stage of thought. [It is.]In addition to evoking images of Vanna White–whom Sister Smart correctly declared “has the sweetest job in the world–Vanana Yogurt has always intrigued me, in the way that any product whose name is a word-bination^ does, and also because of it’s novelty, infrequent appearance in dairy cases, and the simple fact that I love vanilla yogurt and I love bananas, so shouldn’t banilla (much better name) yogurt be wonderful?
^I had to. I’m sorry.I’m also cheap. So, I did NOT waste money on purchasing my own tub, even after years (and I’m serious people…I fixate for YEARS on things like this) of curiosity. Instead, I noted that the ingredients were essentially yogurt, vanilla, and banana puree. So I mixed up some yogurt, banana, and vanilla in the food processor…and I made my own.And I ate it the way I eat all yogurt-or-yogurt-like products: with fruit and/or cereal on top.To MYOB (in this case, I mean Make Your Own Banilla, because the simple fact that you are reading this means you are NOT minding your own business–or beeswax, if you are Stephanie Tanner), follow this incredibly easy recipe:

Banilla Yogurt
1 cup plain yogurt
1/2-1 whole small banana (depending on ripeness/sweetness)
dash of vanilla

Combine all ingredients in a blender of food processor. Push on. Eat.*
*Be careful when licking around the blade.

By now you know that I have a slight yogurt obsession. In fact, the amount of yogurt I have in my fridge at any one time can be quite shocking to the uninformed members of society who don’t realize that the food group known by most as “dairy,” for me, just means yogurt. Unlike some people I know, I never seem to tire of the stuff…but variety is the spice of life (and the key to nutritional well-being), so I have had to seek other ways of getting my fill of creamy custard-like concoctions—and sadly, one cannot survive on instant pudding alone. Enter….tofu!Soft (or silken) tofu, to be exact, which not only is cheaper than the fancy schmancy yogurts I only buy if they are on clearance, and has less sugar…and is vegan if you need it…What I discovered–during my Banilla Yogurt fixation–is that also makes an INCREDIBLE Vegan Banana Pudding. [Which I DO suggest eating out of a margarita glass.]Get two superripe (but still yellow…not like banana bread, freezer-ready ripe) bananas……and pop them in a food processor (or blender) with a dash of cinnamon, ginger, and nutmeg (plus cloves if you wish)…
…and let the food processor work its magic.
And yes, I often do believe it is magic.
What you have a is a creamy, flavorful vegan stand-in for banana pudding.
It’s also much healthier and less processed (despite using the food processor*) than instant banana pudding.
*Seriously, why do you let me say these things?
I didn’t have any of the customary vanilla wafers (although I prefer when it’s made with shortbread cookies), but you don’t need them really. Gingersnaps or Ginger-beanies DO make a nice substitute.But all you really need are a few extra slices of banana, an extra dash of cinnamon (just for effect, really), and you’re good to go!
I’m not sure WHERE you’re good to go…perhaps Vanana Heaven? I bet she’s there:
Vegan Banana Pudding
(Makes 3-4 small servings, 2 large servings)

2 ripe medium-sized bananas
1 container soft (silken) tofu
1 tsp. vanilla
dash of cinnamon, ginger, nutmeg, cloves [to taste]

Combine all ingredients in a food processor. Blend.——————
Unlike the Vegan Mango Lassi, the Vegan Banana Pudding will turn brown in the fridge if left there overnight, due (I think) to oxidation. Similar to guacamole, it will still taste good, it just might need a little stirring to return to a more easy-to-swallow pigment.————-

PS. I’m sorry for such a predominantly colorless and ugly post. Seriously, I’m only going to make things with bright colors from now on.


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