14 oz. Japanese regular tofu
3 quite ripe bananas
4 tablespoon 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)
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: Bananas must be ripe, peel must begin to brown spot. If not ripe enough the pie will taste bitter.