One 12.3 oz. container silken tofu (firm)
1/2 cup pure maple syrup
2 tablespoons oil (sunflower, safflower, non-virgin olive, or coconut)
1/4 teaspoon each: ground cardamom and ground cinnamon
1/8 teaspoon sea salt
1 1/2 cups sliced strawberries
2 tablespoons crushed or chopped pecans (raw or dry toasted)
3 firm bananas (not overly ripe)
1 tablespoon sucanat or packed brown sugar
1 teaspoon vanilla powder (optional but delicious!)*
1 tablespoon non-hydrogenated margarine
Who would be interested in a dessert that is all at once healthy, elegant, easy, quick, and downright scrumptious? Me. And hopefully you!
1) In a blender, combine the tofu, maple syrup, oil, cardamom, cinnamon, and salt until very smooth and consistently creamy. Set aside (or refrigerate for up to a week).
2) Prepare the strawberries and pecans and set them aside.
3) Slice each banana in half lengthwise. Next, slice each banana half in half widthwise so that you end up with twelve banana segments that are each half of their original thickness and length.
4) Combine the sucanat and vanilla and lightly (yet evenly) coat each banana segment with the mixture. Alternately, you can simply sprinkle the sugar and vanilla on each piece of banana.
5) Heat a very large skillet over medium-high heat. Add the margarine. When the margarine is melted, distribute it evenly over the pan.
6) Place the banana pieces in a single layer on the pan. Allow them to get nicely browned on the bottom (this should take well under 5 minutes). Gently flip them over with a heat proof spatula and allow them to brown on the other side. When both sides are gloriously browned and caramelized looking, turn off the heat.
To serve: Place the desired amount of sauce on a dessert plate. Top with three of the banana segments and garnish with some strawberries and pecans. Repeat for the remaining three portions. Serve immediately if you know what’s good for you.