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Chocolate tofu smoothie is your new go-to treat for a creamy, chocolaty, and custard-like indulgence. This smoothie is unbelievably easy to make, low in calories, and perfect for those who want a delicious chocolate fix without the banana. Sweetened with just a touch of maple syrup, it offers a rich flavor that feels like a dessert but is healthy enough for breakfast or a post-workout snack.
Packed with plant-based protein, each serving delivers around 10 grams of protein. Whether you’re a tofu lover or new to this versatile ingredient, this smoothie is a must-try.
Table of Contents
Why use tofu in a smoothie?
- Plant-based protein (dairy-free): Tofu is rich in protein, making it an excellent plant-based option to boost your smoothie’s nutritional value. (source).
- Thickens texture: Blending tofu results in a creamy, smooth texture, giving your smoothie a rich and velvety consistency.
- Low in calorie: Tofu is low in calories, so you can enjoy a satisfying and nutritious smoothie without worrying about extra calories.
- Substitute for Greek yogurt: Tofu offers a creamy texture similar to Greek yogurt, but without any dairy, making it a great alternative.
- Neutral flavor: With its mild and neutral taste, tofu blends seamlessly into smoothies without adding any acidity.
Ingredients
Let’s look at what you’ll need for this yummy silken tofu smoothie. Each ingredient adds something special to make it delicious and healthy!
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- Silken tofu: Adds a creamy texture and provides plant-based protein.
- Cacao powder: Gives a rich chocolate flavor with a hint of bitterness.
- Hemp seeds: Adds a nutty flavor and a boost of omega-3 fatty acids.
- Smooth peanut butter: Provides a creamy texture and a delicious nutty taste.
- Nut butter choice: Almond butter or cashew butter also works well.
- Nut-free choice: If allergic to nuts, use tahini (sesame paste) and increase the sweetener to balance the slightly bitter flavor.
- Maple syrup: Sweetens the smoothie naturally with a hint of caramel flavor.
- Sweetener choice: You can also use pure date syrup.
- Soy milk: Creates a smooth blend and enhances the creaminess.
- Other milk choice: Oat milk, cashew milk, coconut milk would also work well.
- Chocolate granola (topping): Adds a crunchy texture and extra chocolatey goodness as a garnish.
Can I use firm tofu in a smoothie?
No. It’s best to use silken tofu or soft tofu in a smoothie recipe because they blend into a creamy texture and have a neutral flavor.
How to make tofu smoothie
Ready to whip up a high-protein, creamy, and delicious smoothie? This silken tofu smoothie is super easy to make and has a milky, custard-like thick texture that you’ll love. Let’s get started!
- Prep the tofu: Remove the silken tofu from the carton and add it to a high-speed blender.
- Add ingredients: Add cacao powder, hemp seeds, peanut butter, maple syrup, and milk to the blender.
- Blend: Blend for about 45 seconds or until creamy and smooth.
- Taste and adjust: Taste and add more sweetener if needed. For a thinner texture, add a splash more milk.
- Serve: Pour into a serving glass and garnish with chocolate granola and extra hemp seeds. Serve cold.
- Make ahead: This smoothie tastes best when chilled. Make it up to a day ahead and chill it in the fridge. The texture will thicken slightly, so store it in a wide-open jar for easy serving.
Does a tofu smoothie taste like tofu?
It will have a stronger soy flavor because it’s made from soy! If you don’t like the flavor of soy milk, then this recipe is not for you. For people who like tofu, this is one of the best smoothies you’ll absolutely love!
I often hear people in the West say that tofu tastes bland and boring. I have to say that it’s not because the tofu tastes boring, it’s because of how it’s being produced in the West.
The freshest soy milk and tofu in Asia taste completely different – milky, creamy, and definitely not boring. There’s a reason tofu has been used widely in Asia for centuries.
A few basic things to know for picking a better quality tofu in western grocery stores:
- Select organic tofu.
- Tofu comes in various textures. Use the right type of texture for the dish you plan on making.
- Silken tofu has the creamiest neutral flavor, compared to other types of tofu. It’s great for blending, enjoying it cold in salads, or soups such as West Lake beef soup.
- Medium, firm, or extra firm tofu are great for stir-frying, frying, and braising. See my air fryer salt and pepper tofu.
- Flavored tofu (such as smoked tofu) is often used for braising or served as an appetizer, drizzled with Vegetarian oyster sauce or Taiwanese thick soy sauce (Taiwanese sweet soy sauce).
What other flavors or add-ons can I use?
Blend silken tofu shake with a scoop of unflavored protein powder, collagen peptides, a few tablespoons of black sesame paste, or a handful of frozen fruit to create more flavor variety.
For even more fun and delicious options, try adding:
- Vanilla extract: Adds a warm, sweet flavor.
- Cinnamon or nutmeg: Gives a cozy, spiced kick.
- Chia seeds or flaxseeds: Adds fiber and omega-3s.
- Coconut flakes: Provides a tropical twist.
- Matcha powder: Adds a subtle green tea flavor and extra antioxidants.
- Frozen berries: Blend with frozen blueberries, strawberries, or blackberries.
Umami Tips
- Use chilled ingredients: Always use chilled silken tofu and milk to keep the smoothie cold and refreshing without needing ice cubes.
- Avoid adding ice cubes: Ice cubes can make the smoothie too watery. Stick to using chilled ingredients for the best texture.
- Don’t blend too long: Blend just until smooth, usually about 45 seconds. Over-blending can create friction, warming up the smoothie.
- Choose the right tofu: Silken tofu is best for smoothies due to its creamy, neutral flavor. Avoid using firm tofu as it won’t blend as smoothly.
- Serve immediately: For the best taste and texture, serve your smoothie right after blending. If storing, keep it in the fridge for up to 2 days and give it a good stir before drinking.
FAQs
It’s best to use silken tofu for smoothies because it blends into a creamy, smooth texture. Other types of tofu, like firm or extra-firm, won’t blend as well and can result in a grainy texture. If you can’t find silken tofu, soft tofu can be a good alternative, but avoid using firm varieties.
Yes. Tofu is made from dried soybeans that are soaked, boiled, separated into milk and pulp, and then processed into tofu blocks. Essentially, it is already cooked. It’s very common to enjoy cold tofu (both soft and firm) in Asia as an appetizer or side dish.
It’s not common to blend frozen tofu into smoothies. However, it’s popular to freeze firm tofu cubes and add them to Vegan hot pot and soup. The tofu expands and absorbs the soup broth well after freezing.
Yes, you can make this smoothie up to two days in advance. Store it in the fridge in a wide-open jar for easy serving. The texture may thicken slightly and become custard-like, so give it a good stir before drinking.
More silken tofu recipes
If you loved this chocolate tofu smoothie, here are some other delicious silken tofu recipes to try! These dishes are easy to make and full of flavor, perfect for any meal.
- Silken Tofu Salad: A refreshing salad bowl with cold tofu, chicken, and cucumber, perfect for a light and healthy meal.
- Silken Tofu with Roasted Sesame Dressing: An easy, refreshing side dish with a nutty sesame dressing, great for hot summer days.
- Tofu Puffs: Crispy on the outside and soft on the inside, these tofu puffs are a delightful snack or appetizer.
- Silken Tofu Kimchi Soup: A winter comfort food inspired by Korean kimchi-jjigae, this soup is spicy, warming, and delicious.
Chocolate tofu smoothie recipe
Ingredients
- 16 oz silken tofu chilled
- 1.5 tbsp cacao powder
- 1 tbsp hemp seeds plus more for garnish
- 2 tbsp smooth peanut butter unsweetened and unsalted
- 1 tbsp maple syrup or pure date syrup
- ½ cup soy milk unsweetened, or milk of choice, chilled
- Garnish Chocolate granola
Instructions
- Remove the silken tofu from the carton box and add it into a high speed blender.
- Add cacao powder, hemp seeds, peanut butter, maple syrup, and milk. Blend for about 45 seconds or until creamy smooth.
- Taste and adjust with more sweetener if needed. If you prefer a thinner texture, add a splash of more milk.
- Pour it into a serving glass and garnish with chocolate granola and more hemp seeds on top. Serve cold.
- Make ahead: This smoothie tastes the best when it’s chilled. You can make it up to two days ahead and chill it in the fridge. The texture will thicken slightly and turn custard-ish so store it in a wide open jar for easy serving.
Notes
- Sweetener choice: you can also use pure date syrup.
- Nut butter choice: Almond butter or cashew butter also works well.
- Nut-free choice: If allergic to nuts, use tahini (sesame paste) and increase the sweetener quantity to balance the slightly bitter flavor from the sesame seeds.
- Milk choice: Oat milk or cashew milk would also work well.
- Garnish option: Add cacao nibs or shaved chocolate.
- Extra add-ons: Blend with a scoop of unflavored protein powder, collagen peptides, replace cacao powder with a few tablespoons of black sesame paste, or a handful of frozen berries to create more flavor variety.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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