Prep 2 mins
Cook 2 mins
Entered for safe-keeping. From Deborah Madison's "This Can't Be Tofu!" Mark Mattern is a chef at Disney World. If using frozen fruit, do without the ice cubes. To keep this vegan, use soy milk and maple syrup; otherwise, use what you please. Cooking time is blender time.
- 6 ounces soft silken tofu (1/2 carton) or 6 ounces hard silken tofu (1/2 carton)
- 1 cup strawberry, sliced
- 2 medium bananas
- 1 cup soymilk or 1 cup skim milk or 1 cup buttermilk
- 1 teaspoon maple syrup or 1 teaspoon honey
- 1⁄2 cup ice cube
- In a food processor or blender, puree the tofu and fruit until smooth, gradually adding the milk to loosen the mixture.
- Add the maple syrup (or honey) and ice cubes (if using) and continue to blend until smooth.
A first for me using tofu. I decided to give tofu a try since I"ve been a vegetarian for quite some time now and never really had the desire to try it until talking w/a friend on another recipe site. This recipe was posted as one to give a try. So, I did. A lovely texture and taste not unlike using plain yogurt. I stayed w/the recipe other than subbing blackberries for the strawberries. Used maple syrup for the sweetner. A great recommendation for a first time user.