I made this dish before we left on our holiday, but am only getting around to posting now due to my blogging break whilst traveling. I made it a second time after I got back, just to make sure the flavours were okay, but it ticked the boxes and got the thumbs up from the boy, so I’m happy to be sharing it here with you today.
I love creating new recipes and playing around with flavours, and get inspiration from all around me – other blogs and cookbooks, eating out, travelling – but also occasionally just from random ideas that pop into my head, like “I wonder what sweet tofu would take like?” I have tried silken tofu before whipped into chocolate mousse (delicious!) but never used – or heard of – firm tofu in cooking. I thought I’d try it out and was quite impressed with the end dish.
If you have cooked tofu before you will know that it has a fairly bland flavour and needs to be marinated before use. Using it in a sweet recipe is no different, so I marinated thinly sliced tofu in a maple cinnamon mix over night before frying it the next morning. The tofu holds its shape lovely after frying, which creates a great texture contrast for the softer banana and creamy topping.
As I tend to not eat much sugar/sweetners, this dish has a little more sugar that I’d normally like to eat in a breakfast dish, but the flavours are delicious and the combination of protein and healthy fats kept me full well into the afternoon. I often have a piece of fruit as a mid morning snack which I didn’t need at all the day I made this, so I feel the sugar intake balanced itself out a little here.
Have you ever eaten sweet tofu before? If so, I’d love to hear how you prepared it!
Caramelised tofu and banana with coconut cashew cream
100g thinly sliced tofu
2 Tbsp maple syrup
1.5 Tbsp water
2 tsp vanilla
Coconut cashew cream
1/3 cup cashews
1/2 cup coconut milk
1 Tbsp maple syrup
1 tsp psyllium husks
2 ripe bananas
1 Tbsp coconut oil
Chopped cashews, to serve
The night before you wish to eat this dish, combine the maple syrup, vanilla and water in a container and add the tofu, stirring through to coat. Cover and place in the fridge to marinate.
Place the cashews in a bowl, cover with water and also leave overnight.
The following morning, prepare the coconut cashew cream by draining and rinsing the cashews and placing them in a high speed blender with the coconut milk, maple syrup and psyllium husks. Process until combined and smooth.
Cut the banana in half length and width-wise and fry with the tofu over high heat in coconut oil, a few minutes on each side until nice and golden.
To serve, spoon half the coconut cashew cream evenly across two bowls. Place the tofu and banana on top, and then top with the remaining cream. Sprinkle with chopped cashews to serve.