No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

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.

  • Prep:
  • Total Time:
  • Servings: 4
Strawberry-Banana Tofu Shake

Photography: Sang An

Source: Body+Soul, June 2006

Ingredients

  • 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

Directions

  1. In a blender, puree berries until smooth. Remove, and rinse blender.

  2. Combine the remaining ingredients in the blender.

  3. Puree until smooth and thoroughly mixed, scraping down sides with rubber spatula as necessary.

  4. 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.

Reviews (3)

  • WINTER6180 5 Jan, 2014

    Tofu eww get it

    Mary

  • Savannah Daras 8 Sep, 2012

    Chefnessa: honey is considered not to be vegan because it exploits honey bees. Vegan food is typically food that has nothing to do with the exploitation of animals :). Even though honey bees make honey "for a living" anyway.

  • LynBrook 20 Aug, 2012

    I make this smoothie once a week. Following this recipe yields 3 medium-size cups, which I cover and refrigerate and drink as a quick breakfast-on-the-go. You don't have to do the swirl unless you want a fancy smoothie. And really any frozen fruit will work; I especially like this recipe with mangoes or peaches. I use almond or rice milk in place of soy milk, because there's already enough soy going on with the tofu. Tasty and filling and great for a quick breakfast!

Related Topics