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Caramelised tofu and banana with coconut cashew cream

June 10, 2014 10 Comments

Caramelised banana tofu with cashew coconut cream - to her core

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.

Caramalised tofu and banana with coconut cashew cream

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.

Caramelised tofu banana with coconut cashew cream

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!

Coconut cashew cream - to her core

Caramelised tofu and banana with coconut cashew cream

Tofu
100g thinly sliced tofu
2 Tbsp maple syrup
1.5 Tbsp water
2 tsp vanilla
Cinnamon

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.

Serves 2

Filed Under: Breakfast, Recipe Tagged With: banana, cashew, cinnamon, coconut, dairy free, gluten free, maple syrup, tofu, vegan, vegetarian

« 5 ingredient chocolate peanut butter cups
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Comments

  1. Lauren says

    June 10, 2014 at 6:34 pm

    Wow I have never thought of making tofu sweet! This looks great :)
    Cashew cream is oh so good!

    Reply
  2. Lillian @ Sugar and Cinnamon says

    June 12, 2014 at 1:15 pm

    Wow this is such an interesting recipe! I never would have thought to caramelise tofu or even include it in a dessert! Now I think about it thought I can imagine it tasting amazing :) Especially with banana!

    Reply
  3. Jess @ whatjessicabakednext says

    June 13, 2014 at 3:32 am

    This looks so good! Love the sound of caramelised tofu & bananas- so tasty! :)

    Reply
  4. Sarah @ Making Thyme for Health says

    June 13, 2014 at 1:01 pm

    I’ve never eaten tofu sweet before but it actually looks really good like this! I usually have fruit for a mid-morning snack too so I find it interesting that this kept you full long enough to skip it. It seems like a delicious way to get a healthy dose of vegan protein for breakfast.

    Reply
  5. Katie @ Whole Nourishment says

    June 13, 2014 at 5:50 pm

    Sweet tofu. What a great idea! I’ve never made it or had it outside of mousse, but it totally makes sense. Love the coconut cashew cream too. :)

    Reply
  6. Consuelo - Honey & Figs says

    June 14, 2014 at 9:05 pm

    Oh wow Dearna – you’re a genius! Sweet tofu sounds like a brilliant idea, especially when cashew cream is involved ;–) I need to try this as soon as possible! <3

    Reply
  7. missy says

    June 21, 2014 at 11:07 am

    This sounds really good (: I wonder if the tofu would be good with some liquid smoke added to the marinade

    Reply
    • tohercore says

      June 21, 2014 at 12:16 pm

      Thanks Missy :) Hmm, not sure, I havent actually tried liquid smoke before so Im not quite sure how it would go. You’ll have to let me know if you try it out :)

      Reply
  8. Renee @AFS says

    June 22, 2014 at 11:12 pm

    I have never eaten sweet tofu before but it must be incredible, looking at this recipe. And your photography is so pretty! Glad I stopped by (:

    Reply
    • tohercore says

      June 23, 2014 at 11:29 am

      Thank you for your lovely words Renee – and you’re welcome to stop by anytime :)

      Reply

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