Food & Cooking Recipes Breakfast & Brunch Recipes Strawberry-Banana Tofu Shake By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 22, 2019 Print Share Share Tweet Pin Email Photo: Sang An Prep Time: 10 mins Total Time: 10 mins Servings: 4 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. Ingredients 1 package (10 ounces) frozen, unsweetened strawberries, thawed 1 cup plain soymilk 1 small ripe banana, peeled and sliced ¼ cup honey 1 package (12 ounces) silken soft tofu, drained 2 tablespoons fresh lemon juice Pinch of salt Directions 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. Cook's Notes 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 3 days. Print