Strawberry-Banana Tofu Shake

By pattie_d

Ingredients

• You also can try substituting blueberries or raspberries for the strawberries, or you can experiment with other soft fruits like mangos and peaches.
• to shake stores well in the refrigerator for up to three days.
• 1 1 1 package (10 ounces) frozen, unsweetened strawberries, thawed
• 1 1 1 cup plain soymilk
• 1 1 1 small ripe banana, peeled and sliced
• 1/4 1/4 1/4 cup honey
• 1 1 1 package (12 ounces) silken tofu, soft, drained
• 2 2 2 tablespoons fresh lemon juice
• Pinch Pinch of salt

Preparation

Step 1

In a blender, puree berries until smooth. Remove, and rinse blender.

Combine the remaining ingredients in the blender.
Puree until smooth and thoroughly mixed, scraping down sides with rubber spatula as necessary.

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.