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Breakfast recipe · from the recipe book

Banana Peanut Butter Chocolate Tofu Parfait

Silky peanut butter–chocolate tofu cream layered with ripe banana and a bright mango-lime purée, smooth and spoonable with no crunch.

Banana Peanut Butter Chocolate Tofu Parfait

Ingredients

  • 1 lb450 gFirm tofupatted dry and crumbled
  • ½ cup (120 ml)120 gSoy milk, original
  • ¼ cup60 gPeanut butter, no salt added
  • 2 tbsp40 gMaple syrup
  • 2 tbsp10 gUnsweetened cocoa powder
  • 1¼ tsp5 gVanilla extract
  • ⅛ tsp0.5 gSalt
  • 4 medium480 gBananasliced into thin coins
  • 1¼ cups diced200 gMangodiced
  • ½ lime, juiced20 gLime juice
  • ½ tsp1 gGround cinnamon

Steps

  1. Prepare first: pat dry and crumble the tofu, slice the banana into thin coins, and dice the mango.
  2. Make the chocolate tofu cream: put the tofu, soy milk, peanut butter, maple syrup, unsweetened cocoa powder, vanilla and salt in a blender. Blend until completely smooth, about 1 minute, scraping down the sides once.
  3. Scrape the tofu cream into a bowl. Rinse the blender, then blend the mango with the lime juice until smooth to make the mango ribbon.
  4. Toss the banana slices gently with the cinnamon so every slice is lightly coated.
  5. Divide the tofu cream into two equal halves and the banana slices into two equal halves.
  6. Layer four glasses: spoon a quarter of the first half of the tofu cream into each glass, top each with a quarter of the first half of the banana slices, then a quarter of the mango ribbon.
  7. Finish each glass with a quarter of the remaining half of the tofu cream, then a quarter of the remaining half of the banana slices.
  8. Chill the parfaits for 30 minutes so the tofu cream firms slightly, then serve cold.

Contains: Peanuts, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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