Prep 2 mins
Cook 2 mins
Entered for safe-keeping. From Deborah Madison's "This Can't Be Tofu!". Variations: a pinch of cinnamon or nutmeg; vanilla; hazelnut or almond syrup; chocolate syrup; coconut milk; a big scoop of vanilla ice cream or frozen yogurt; a banana. Cooking time is blender time.
- 236.59 ml strong coffee or 236.59 ml espresso
- 118.29 ml soymilk
- 78.07 ml soft silken tofu
- 3 ice cubes
- 4.92 ml vanilla
- 14.79 ml brown sugar or 7.39 ml Splenda sugar substitute, brown sugar blend
- Combine everything in a blender and puree until smooth.
I made as written, but I am wondering if "1 cup coffee" meant 8 oz. or a small "coffee cup" of coffee. Mine tasted good, but was a bit thin. I would have preferred it thicker, and I would leave out the soymilk and add extra tofu next time. The recipe is very quick and easy. Made for Summer Comfort Cafe 2009.
I wasn't able to find a silken tofu, only firm and extra-firm, so I substituted soy ice cream and it worked like a dream! Delicious creamy vegan variation to a milkshake. Thanks for posting. Made for Spring 2009 Photo Tag.