Tofu Peanut Butter Parfait

By Shawn

Ingredients

• For the Mousse
• 1/2 Cup Peanut Butter
• 12 Ounces Firm Tofu
• 1/2 Cup Pacific Foods Unsweetened Almond Milk
• 2 Tablespoons Agave Syrup
• 1 Tablespoon Vanilla Extract
• For the Bar
• 1 Cup All-Purpose Flour*
• 1/2 Cup Old Fashioned Oats
• 1/2 Cup Brown Sugar
• 1/2 Tablespoon Baking Powder
• 1/4 Teaspoon Salt
• 1/2 Cup Shredded Coconut (Unsweetened)
• 1/2 Cup Chopped Walnuts
• 4 Ounces Tofu
• 1 Ripe Banana
• 1/4 Cup Vegetable Oil
• 1/2 Tablespoon Almond Extract
• 1/2 Cup Carob Chips or Vegan Chocolate Chips

Details

Adapted from thewaialuaway.com

Preparation

Step 1

Have you ever been to Native Foods? It’s awesome vegan/vegetarian “fast food”, with menu items like the Oklahoma Bacon Cheeseburger, the Portobello and Sausage Burger, and even Chili Cheese Fries. But one of my favorites from Native Foods is their Peanut Butter Parfait - “creamy whipped peanut butter filling layered between Boogie Bar crumbles and chocolate chips”. So after years of indulging, I finally decided to give it a shot myself. And after a few rounds of experimenting, I think this recipe comes pretty close! Thank you Native Foods!

First, we’ll start with the peanut butter mousse. Just combine the peanut butter, tofu, almond milk, agave and vanilla in a food processor and blend for several minutes until the mixture is smooth. Refrigerate for about 30 minutes before making the parfait.

Now, onto the bar. Preheat the oven to 375 degrees and prepare a loaf pan.

In a mixing bowl, combine the flour, oats, brown sugar, baking powder, salt and coconut together.

Using a food processor, blitz the walnuts until they are just crumbs. Add to the flour mixture. Then, place the tofu, banana, vegetable oil and almond extract in the food processor and blend until smooth. Add the mixture into the flour mix and stir to form a batter.

Pour the mixture into the loaf pan. Bake for about 30-35 minutes, or until it is golden brown. Allow to cool.

To make the parfaits, break up the banana bars and crumble about half into the bottom of your jars or glass cups. Sprinkle some of the chocolate chips. Now divide the peanut butter mousse amongst the jars. Add the rest of the bars, and top off with some more chocolate chips. Refrigerate for another 20. Enjoy!

*Use coconut flour for a gluten-free alternative