Felt in the mood for a smoothie – I took this recipe from About.com and claim no credit for it. In my version, I substituted agave nectar for honey, and added 1 teaspoon of wheat germ. Normally I’m not a brand loyalist when it comes to tofu, but using certain types of silken tofus in past recipes, I have found that for some odd reason, Nasoya tends to work the best. Obviously you have to make sure the tofu is drained properly, don’t try to press it like you would firmer tofus!
I also used a mixture of fresh blueberries and raspberries, about an equal quantity of each.
Soft and creamy silken tofu is the tofu of choice for smoothies and shakes. If it isn’t available, you can substitute 2/3 cup of plain, low-fat yogurt. Feel free to boost the protein content of your smoothie by adding 1 or 2 teaspoons of wheat germ.
Prep Time: 20 minutes
Total Time: 20 minutes
* 6 ounces silken tofu
* 1 medium banana
* 2/3 cup soy milk
* 1 cup frozen or fresh blueberries
* 1 tablespoon honey (I subbed the nectar here)
* 2 -3 ice cubes, optional
Drain the silken tofu to remove excess water (silken tofu has a high water content).
Peel and slice the banana. Place on a baking sheet and freeze for about 15 minutes (this helps make the smoothie thicker).
Blend the banana, tofu and soy milk for 30 seconds. Add 1/2 cup of the frozen blueberries and process until smooth. Add the remaining blueberries, honey and ice cubes if using and process again until smooth.