(Vegan‑Friendly) Banana Sticky Toffee Pudding with ZenVroth

(Vegan‑Friendly) Banana Sticky Toffee Pudding with ZenVroth

This recipe comes from Chef Rachel Klein, the owner and head chef behind Miss Rachel's Pantry — one of Philadelphia's most beloved vegan restaurants. Since 2007, Rachel has been proving that plant-based food can be indulgent, creative, and deeply satisfying. Visit Miss Rachel's Pantry

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If you've ever doubted that vegan desserts can be deeply comforting and rich, this is the one that will change your mind. Ripe bananas, a silky coconut toffee sauce, and a touch of ZenVroth — this pudding is warm, sticky, and everything you want on a night.

Author

Chef Rachel of Miss Rachel’s Pantry

Servings

4 big toasts or 12 mini toasts

Category

Dessert

Cuisine

American

Ingredients

• ZenVroth Umami Seasoning (Plant-Based)
• Extra firm tofu — 1 block
• Sourdough bread — 4 thick slices (or 12 mini pieces)
• Spring peas — ½ cup, blanched in salted water
• Fresh herbs (dill, parsley, mint) — ½ cup
• Lemon — zest of 1–2 lemons
• Olive oil — 1½ tbsp
• Fine sea salt — 2 tsp
• White vinegar — ½ tsp

Directions

1. Make the Tofu RicottaCrumble or quarter the tofu block and add it to a food processor along with the olive oil, mild oil, ZenVroth, salt, white vinegar, and lemon zest and juice. Process until smooth, stopping periodically to scrape down the sides with a spatula. Total processing time should be about one minute. Check for lumps, then transfer to a piping bag. Use right away, or refrigerate for up to 5 days.
2. Prep the AccoutrementBlanch the spring peas in salted boiling water for 1–2 minutes, then drain and set aside. Pick and roughly chop your fresh herbs. Zest 1–2 lemons. Have your dressing ready to drizzle.
3. AssembleToast your bread slices, or leave them untoasted if very fresh. Use the piping bag to pipe a generous layer of ricotta onto each slice. Top with spring peas and plenty of fresh herbs, then finish with a light drizzle of dressing and fresh lemon zest. Serve immediately.