Following the earlier tofunkiness, I had a small portion of silken tofu left over. So when I made my breakfast smoothie the next day, I decided to use that instead of the yoghurt I normally would.
Then I reached into the fridge to grab the milk and my eye lit upon the Peelfresh yuzu juice that Alec bought to make his breakfasts happier. I had been all “oooOOOooo, FANCY, is Marigold orange juice not good enough for you any more, HUH HUH HUH?” (because I am that annoying), until I tasted it and realized that it was super delicious. So I decided to stick with the Asian theme of the smoothie and use the yuzu juice instead of milk. I haven’t felt so damn Asian since I scored an A in AO’level oral Mandarin.[1. Yes, this really happened. See item 12 here for the details.]
There are many ways of making smoothies, and I’m sure those of you who already make your own will have your own idea of how you’d incorporate silken tofu or yuzu juice into your mix of ingredients. But in case it’s
yuzuful useful to anyone, here is what I yuzually usually do as a quick guide, followed by how I adapted it this time.
Standard smoothie template
- 1/3 frozen banana (I cut the bananas into chunks and freeze them, then use 3 or 4 chunks per smoothie)
- 1/2 cup other frozen fruit, in smallish chunks
- 1/3 cup yoghurt
- 2/3 cup milk or juice (or both)
- Optional: handful of raw greens, like spinach or kai lan. I didn’t use them in this smoothie, but I often do in others.
Note: these proportions will give you a fairly liquid smoothie, because that’s what I like. If you like yours thicker, use 1/2 cup yoghurt with 1/2 cup milk/juice, and more banana.
Strawberry banana yuzu tofu smoothie
- 1/3 frozen banana
- 1/2 cup frozen strawberries
- 100g silken tofu
- 1/3 cup milk
- 1/3 cup yuzu juice
Note: If you want to use some other fruit instead of strawberries, I’d suggest staying within the realm of the uncomplicatedly sweet, like apples, pears or peaches, rather than something tarter like berries or another citrus fruit. The yuzu juice will give you enough complexity and piquance (which is really nice against the soy taste from the tofu), so I don’t think the other fruit needs to compete with it. This is also why I chose to use 1/3 cup each milk and yuzu juice, instead of 2/3 cup of just yuzu juice.
Blend and enjoy, preferably while doing the Carlton dance to It’s Not