3 - 4 large gala apples, peeled and sliced
1 large banana, sliced
2 large ripe peaches, sliced
¾ box silken tofu, crumbled
11 or so large fillo (pyhllo) sheets cut to 9X9” glass baking dish
(I use the Athens brand, which are quite large, so once their cut you'll have 20+.
Might not need all of them.)
½ cup white sugar
1 ¼ cup brown sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
½ stick margarine
canola cooking spray
In a saucepan, add apples, tofu, white vegan sugar, ½ cup vegan brown sugar (set the rest aside), nutmeg, and cinnamon. Stir occasionally. Cook until apples are almost soft (still a little crisp). Remove from stove.
Heat oven to 350 degrees.
Spray dish bottom and sides liberally with cooking spray. Add 4 fillo or so sheets to the dish bottom. Spoon ½ of apple mixture on top (if runny, use slotted spoon to drain). Add more fillo sheets on top. For the second layer, add ½ of banana, 1 sliced peach, and 1/8 cup vegan brown sugar. Add more fillo sheets. For the third layer, add remaining apple mixture. Add fillo sheets. For the fourth layer, add other ½ of banana, peach, and 1/8 cup vegan brown sugar. Top with 4 or more fillo sheets. Spray top with a little cooking spray (makes it brown nice all over).
Melt vegan margarine. Add remaining brown vegan sugar. Stir and pour over cobbler top.
Bake 30 minutes. Let cool a bit before delving in. Good with vanilla soy ice cream.