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The All-Banana Shake

From the book This Can’t Be Tofu! by Deborah Madison

Serves

Introduction

Personally, I’ve always liked a banana smoothie that’s pure bananas, especially when it has lots of vanilla in it. This comes from enjoying a few liquiados one winter in Mexico, which tasted of bananas, vanilla, and thick Mexican cream. It was like sipping melted ice cream through a straw.

Ingredients

	½	cup silken tofu
	1	large ripe banana
	1 to 1½	cup soy milk
	1	tsp. vanilla
	½	tsp. orange-flower water (optional)
	1	tsp. light honey, to taste
	5	ice cubes
	~	Freshly grated nutmeg

Steps

In the blender, purée the tofu with the banana until smooth, then gradually add the milk and flavorings. Add the ice and purée again until smooth. Pour into glasses and scrape a little nutmeg over the top.

Notes

Variations: Add ¼ cup peanut or almond butter; 2 tablespoons or more chocolate syrup; both peanut butter and chocolate syrup; or ½ cup coconut milk plus a squeeze of fresh lime.

This content is from the book This Can’t Be Tofu! by Deborah Madison.

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33% recommend this recipe

1. by healthgal on Apr 25, 2012 at 3:35 PM PDT

Hello, I would love to try this shake. Would you consider this an adequate breakfast? I wonder if one glass of this provides enough protein.

2. by EvaToad on Apr 25, 2012 at 3:58 PM PDT

If you want a little oomph for breakfast, soak some oats in the soy milk (probably overnight) and then add them. Smoothies/shakes with oats are incredible! They won’t add a significant flavor, so the purity of the banana will be preserved.

I am making myself sooo hungry....

3. by Carrie Floyd on Apr 25, 2012 at 7:47 PM PDT

If you drank the entire amount it might be filling enough; the protein content comprises a half cup of silken tofu. I had a small glass (half the entire amount the recipe makes) when I was feeling peckish in the afternoon and it was just right for a snack.

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