1 9" shortbread or graham cracker pie crust

2-3 ripe bananas

2 tsp pure vanilla extract

1 Tbsp lemon juice

1/2 c oil

1 c sugar

1/4 tsp salt

2 1/2 c FarmSoy Tofu

whipped cream (optional)

Drain water from tofu. Blend in blender in order given: bananas, vanilla, lemon juice, oil, sugar, salt .Mash tofu into measuring cup. Blend 1/2 cup tofu at a time into blended mixture until entire mixture is creamy. Pour into pie crust. Refrigerate. You may serve it topped with whipped cream if desired.

Refrigerate: 2-3 hours

Serves: 8