wholeliving

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.
Body+Soul, June 2006
  • Prep Time 10 minutes
  • Total Time 10 minutes
  • Yield Serves 4
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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.

Recipe Reviews

Reviews (19)

  • 5 Jan, 2014

    Tofu eww get it

    Mary

  • 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.

  • 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!

  • 20 Jun, 2011

    Agree with soy being questionable, and be sure to look for non-gmo sources.

  • 25 Feb, 2011

    why is honey not vegan? that doesn't make sense

  • 31 Dec, 2010

    I am not a vegan, but I disagree on the comment made on honey not being "vegan". Honey does not come from a bee's body. Honey is made by a bee using nectar from flowers. The bee makes the honey as a food source for itself. It is not a substance that is taken out of a bee's body (like milk from a cow). Why is honey considered not vegan?

  • 3 Dec, 2010

    It's a very pleasant drink. I made some changes, though. I added a couple of raisins and eliminated the lemon juice as well as the salt. Last but least, I thought it was above 200 calories so I divided the portion into 1/2 a glass; in this way it worked quite well as a snack.

  • 12 Aug, 2010

    This wasn't as tasty as I was hoping it would be. If I make it again, I will puree the strawberries with the tofu mixture, and possibly add some ice to make it more like a smoothie. It needs more sweetness too - the tofu dulls the sweet flavor from the strawberries tremendously. I used agave instead of honey (honey's not vegan), but I think it needs something more to sweeten it. It's just kind of bland.

  • 12 Aug, 2010

    This wasn't as tasty as I was hoping it would be. If I make it again, I will puree the strawberries with the tofu mixture, and possibly add some ice to make it more like a smoothie. It needs more sweetness too - the tofu dulls the sweet flavor from the strawberries tremendously. I used agave instead of honey (honey's not vegan), but I think it needs something more to sweeten it. It's just kind of bland.

  • 11 Jan, 2010

    My recipe for a smoothie: 1 cup of milk, 1 small frozen banana, 1/2 cup fruit (berries, peaches, whatever). Whirl in a blender until smooth. Not too sweet and very yummy.

  • 6 Jan, 2010

    Unfermented soy, such as soy milk, and non fat milk are not healthy. Soy has many associated health risks, such as disrupting endocrine function and thyroid function and low fat milk contains oxidized cholesterol, which is terrible for you and your heart. Do some research if you would like to know more.

  • 28 Sep, 2009

    Do you have a fat, carb and calorie breakdown for this?

  • 13 Jul, 2009

    it's not supposed to be vegan vegangelical. it's under no cook headline.

  • 6 Jul, 2009

    This sounds interesting but technically honey is not a vegan ingredient.

  • 24 Feb, 2009

    The correct amount of honey in this recipe is 1/4 cup. We are updating the recipe now. wl.com apologizes for any inconvenience.

  • 23 Feb, 2009

    This recipe serves 4 - probably total of 4 ounces per serving. While 1 cup of honey may seem like alot - you can always add more less to the taste. It's only 1/2 cup per serving.

  • 20 Feb, 2009

    I agree. 1 cup of honey... that can't be right.

  • 3 Feb, 2009

    WOOOO??? 1 cup of honey seems like a lot maybe 1T. honey more like it,
    fruit naturally sweet does this need any honey????

  • 7 Apr, 2008

    We don't have lite soymilk in our country. Although regular soymilk is available here, perhaps I can use non-fat milk instead of soymilk. This is good for my husband who has heart problem. Honey, tofu and fresh fruits are great for him. Thanks!