Fruity Tofu Cooler

Silken tofu in a smoothie might sound odd, but it blends into a thick, creamy base that adds protein without any beany taste. Two ounces is all it takes. Combined with white grape juice and fresh strawberries, this cooler drinks like a fruit milkshake but stays completely dairy-free.

The grape juice pulls double duty as both the liquid base and the main sweetener, with just a teaspoon of additional sweetener to round things out. Blend the tofu, juice, sweetener, and fruit first for 30 seconds until smooth, then add the ice and blend again until frothy. That two-step process keeps the texture even.

Rinse and drain the silken tofu before blending. This removes the slightly starchy packing liquid that can dull the fruit flavor.

Kitchen Tips

• Use soft or silken tofu, not firm; firm tofu won’t blend smooth and leaves a gritty texture
• Frozen strawberries work and give a thicker, slushier result; skip the ice cubes if using frozen fruit
• Blend until truly frothy, not just combined. The air incorporation is what makes this light instead of dense

Variations

• Banana version: Replace the strawberries with half a banana for a creamier, milder smoothie
• Tropical mango: Use half a fresh mango instead of strawberries for a bright, tropical spin
• Blueberry boost: Swap in ¼ cup blueberries; the color will be a gorgeous deep purple