So I know I said all of my recipes are soy free, but can we please just talk about tofu? It’s high in calcium, iron and protein, low in calories and is void of cholesterol and gluten! I couldn’t live without it at all!
I get a bit bored with Chinese stir-fries and tofu eggplant parmesan. So why not drink it rather than eat it? This smoothie is so thick and creamy that it’s like a flat pudding just falling from the spoon…oh boy, tofu really is wonderful. I even had trouble deciding if it should be in the smoothie or dessert category.
- 1/2 cup silken or firm tofu
- 1-2 TBSP cacao powder
- 1/3 cup unsweetened coconut milk, less for a thicker or more for a thinner result
- Sweetener to taste (Stevia or Truvia for a sugar-free recipe)
- 1/4 tsp cinnamon
- drop of vanilla extract
- Opt: nut butter, berries, chocolate chips, frozen bananas, yogurt for texture, other superfoods
- Blend all ingredients well.
I paired mine with some zoodles and chili soup for lunch. To die for!
Oh and is soy good for you or not? Well, there’s evidence that tofu may cause breast cancer, but then there’s also studies that show it may combat breast cancer. Weird, huh? If you really want to be safe, avoid it or enjoy in moderation, but always buy organic. Edamame, tempeh and fermented soy seem fine, but not soy protein isolate which is often genetically modified. I personally enjoy tofu almost every two weeks or so, but this is just an average estimate. Sometimes I can go for months without tofu or I have it every other day. I feel better eating that rather than a frozen mock meat, that’s for sure.
Happy late January!