Prep 5 mins
Cook 0 mins
Looking for ways to use up some leftover silken tofu, I found a similar recipe on the Nasoya website. Decided to go ahead and adapt it to what was available and pleased enough with the result to share. This is a great option for vegans as well as those with an intolerance for dairy. (If you make this with plain soy, this treat is Core as there are no points for the cocoa powder.)
- 2 cups plain soymilk or 2 cups vanilla-flavored soymilk or 2 cups chocolate soymilk
- 8 ounces lowfat silken tofu
- 3 large frozen bananas
- 1⁄4 cup cocoa powder
- stevia (use whatever sweetener you prefer)
- In a blender, process the all of the ingredients until smooth.
- The amount of sweetener needed varies with the sweetness of the banana and the type of soy milk used.
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!
I added a few frozen rasberries...really good
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!