tofu mocha smoothie photo by vsimon
Do you want a quick, dairy free eye opener?
Would you like the protein of two eggs in the morning, but cannot face the frying pan, or the egg?
Blend up a mocha smoothie made with silken tofu. This is definitely an A.M. adult beverage. And not too sweet. Make a small batch and save half in the fridge if you are “cooking” for one. It may be a bit thicker the next day. To chill out and thin, just add more ice cubes or water and blend.
Silken tofu is well named, nothing is silkier texture when blended. It is sold in shelf-stable blocks and comes in soft, firm, and extra firm textures. Organic or not. And light (lower fat) or not. Use whatever kind your store has. You may need to add a bit more water if you use the firm varieties.
Many folks want caffeine first thing in the morning. But you can use caffeine free coffee powder if you prefer.
Add the ice cubes if you like a bit of icy crunch. Omit the ice, and use more water, if you prefer your smoothies smooth.
|serves 2||metric measures|
|12 oz block of silken tofu||335 grams|
|6 tablespoons dark brown sugar||80m grams|
|2 tablespoons cocoa powder,
not cocoa drink mix
|2 tablespoons instant coffee powder||8 grams|
|1/2 to 1 cup cold water||120 to 240 ml|
|about 6 ice cubes||90 grams|
Put it all into a blender and process until smooth. Thin or sweeten more to your taste. Store any leftovers in the fridge.
Stay tuned for more smoothie recipes, dairy and dairy free. What flavors are your favorites?
This recipe was originally published in the Nourish column of the National Foundation for Celiac Awareness, July 2009.