Category Archives: Tofu

Sweet Potato Casserole

I entered this recipe into the Soy Foods Contest they had here at SDSU, and I ended up getting third place. I was pretty impressed with how it turned out so I thought I would share my recipe.

Annie’s Sweet Potato Casserole

Ingredients: 
3 small sweet potatoes(~2.5 cups mashed)
1/2 c. soy milk
4 oz. soft (silken) tofu 
1/4 c. brown sugar
1 c. whole wheat pancake mix
1 c. soy milk

1.5 c. apple pie filling
1/3 c. crushed pecans 


1.) Wash sweet potatoes and stab with knife. Microwave for eight minutes or until soft. Peel and mash.
2.) Combine sweet potatoes, 1/2 c. soy milk, tofu, and brown sugar in a food processor or blender and blend until smooth.
3.) Combine whole wheat pancake mix, 1 c. soy milk, and apple pie filling in a bowl. Pour mixture into  an 8 or 9-inch square pan and spread evenly.
4.) Layer sweet potato mixture over pancake mixture.
5.) Top with crushed pecans.
6.) Bake at 400 degrees for 30 minutes.

Advertisements

2 Comments

Filed under Breakfast/Brunch, Tofu

Peanut Butter Banana Tofu Pie

Love peanut butter? Love bananas? Me too! And I love this recipe! I created this recipe for a soyfoods cooking contest(hence the tofu). It turned out irresistibly good. Definitely give it a try! Here’s the recipe.

Peanut Butter Banana Tofu Pie

16 oz. soft (silken) tofu
1 c. reduced fat creamy peanut butter
1 pkg. JELL-O Banana Cream Flavor Instant Pudding
2 Tbsp. soy milk
2 Tbsp. vanilla extract
2 bananas
1 graham cracker crust
3 reduced fat graham crackers, crushed 

1.) Slice bananas and place over crust. Put in refrigerator to chill.
2.) Combine tofu, peanut butter, instant pudding mix, soy milk, and vanilla in food processor or blender and blend until smooth.
3.) Spoon into pie shell.
4.) Top with crushed graham crackers.
5.) Refrigerate at least 2 hours before serving.

Leave a comment

Filed under Pie, Tofu