Strawberry-Banana Tofu Shake
These drinks make a refreshing and nutritious snack -- especially once you swirl in fresh fruit. Soft silken tofu provides the best results for this drink. If you only have firm or extra-firm silken tofu on hand, however, you can add as much as a quarter cup of extra soy milk to achieve the desired consistency. To reduce the fat, use the lite variety. You also can try substituting blueberries or raspberries for the strawberries, or you can experiment with other soft fruits like mangos and peaches. This shake stores well in the refrigerator for up to three days.
- Total Time:
- Servings: 4
Photography: Sang An
Source: Body+Soul, June 2006
- 1 package (10 ounces) frozen, unsweetened strawberries, thawed
- 1 cup plain soymilk
- 1 small ripe banana, peeled and sliced
- 1/4 cup honey
- 1 package (12 ounces) silken soft tofu, drained
- 2 tablespoons fresh lemon juice
- Pinch of salt
In a blender, puree berries until smooth. Remove, and rinse blender.
Combine the remaining ingredients in the blender.
Puree until smooth and thoroughly mixed, scraping down sides with rubber spatula as necessary.
Divide among glasses and spoon strawberry puree on one side of each glass. Serve immediately or store in the refrigerator. If refrigerating, whisk to recombine just before serving.