4 vegan wheat cookies (I use Digestive or Hobnobs Biscuits)
2 teaspoons vegetable oil, divided
2 (12 ounce) packages firm silken tofu (I use Mori-Nu)
2 medium sized ripe bananas (not over ripe)
1/4 cup-1/2 cup brown sugar, to taste
1/4 cup nondairy milk (I use soy)
1 teaspoon ground cinnamon, optional
1 tablespoon vanilla
pinch sea salt
cinnamon, to taste, to garnish
brown sugar, to taste, to garnish
1. Preheat oven to 350 degrees F. In food processor or blender, pulverize cookies into a powder. Grease a 10x10" (at least 4" deep) glass or ceramic pan with 1 teaspoon of the oil. Coat pan with the cookie crumbs and pour the other teaspoon oil over the crumbs.
2. In food processor or blender, blend all of the other ingredients (except garnishes) until smooth, stopping to push it down the sides if necessary.
3. With a large spoon, ladle the filling over the cookie crumbs, being careful not to disturb them. Smooth over the top and sprinkle with the cinnamon and brown sugar.
4. Bake for 1 hour or until brown on edges. Remove and cool completely or refrigerate. It may develop cracks.