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Recipe: Tropical Tofu Smoothie

There was a recipe in the 2006 All-New Complete Cooking Light Cookbook for a tropical tofu smoothie. But just like the last recipe I tried from them, I felt I could improve it. The nutmeg was an intriguing addition to a smoothie, so I kept that. I also liked that it had tofu in it. This felt very old school to me; my mother made a lot of tofu smoothies when she discovered tofu somewhere around 1996. But she had yet to discover how much of a difference a bit of frozen fruit makes--and apparently so had Cooking Light!

 Anyway. I still used fresh pineapple, but it was a lot better with frozen strawberries rather than fresh. Also, I substituted frozen bananas for the yogurt in the original recipe, which I think was a pretty significant improvement. So here we are.

Tropical Tofu Smoothie
Serves: 1

 1/3 cup silken tofu
1/2 cup cubed, chilled pineapple
1/2 cup frozen strawberries
1/4 to 1/2 of a frozen banana
2 1/2 tablespoons orange juice
1/2 teaspoon sugar (optional)
Dash of nutmeg

Blend tofu, pineapple, strawberries, banana, orange juice, and sugar in a blender until smooth. Sprinkle with a dash of nutmeg. If desired, garnish with a fresh pineapple chunk. Serve.
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Comments

  1. SusanAugust 26, 2020 at 9:09 PM

    I love tofu smoothies, they are an excellent way to use up random bits of leftover silken tofu from recipes that don't use the whole box. I will normally end up making some sort of smoothie with the extra.

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    1. The Student-turned-DoctorAugust 29, 2020 at 11:13 PM

      That is the reason I made this in the first place! So yes.

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  2. Kat EApril 8, 2021 at 2:06 PM

    Very refreshing, made this today and it was a beautiful pink color! I invested in some fresh nutmeg so this was a good use for that too. Skipped the sugar so had a little tartness from the strawberries.

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