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So good! I used a firm silken tofu and added one scoop of protein powder and my husband and I had this for breakfast. It's super tasty. The tofu is a great touch because it makes it so creamy, almost like a mix between a shake and a pudding, but my husband had no clue it was in there. You can't taste it at all. Thanks for the great recipe!

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rachruiz1 May 08, 2010

I added a few frozen rasberries...really good

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napoleon #2 June 28, 2008

I used vanilla rice milk (Yu brand) and added no sweetener- since it was for breakfast, I wanted to keep it on the healthy side, and it was delicious just the same! Think I'll make it again tomorrow to use up the rest of my silken tofu. Thanks for a keeper! UPDATE: It's perfect to make extra mugfulls and keep in the freezer; if you know you'll need a quick breakfast, put it in the fridge overnight and it'll have softened into thiiick creamyness. YUMMM!

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White Rose Child October 26, 2007
Chocolate Banana Shake (Vegan)