Tropical Tofu Smoothie
The Tropical Tofu Smoothie.
Think tofu and the tropics don't go together? With a bit of pineapple, mango, and peaches, you can mix up summer-ready, protein-packed smoothies all summer long.
- 7 Ounces House Foods Premium or Organic Tofu Soft
- 2 Cups frozen mangos
- 2 Cups frozen peaches
- 1 1/2 Cup pineapple juice
- 1/2 Cup ice
- 2 Tablespoons honey (or more to taste)
Combine all ingredients into a blender and purée until smooth.
Calories Per Serving392
Folate equivalent (total)130µg33%
How to Make a Smoothie
It’s hard to think of a downside to smoothies. These blended beverages are not only quick and easy to prepare, but they’re also portable for convenient, on-the-go meals and snacks. Plus, they make a tasty way to reach your daily target of fruits and vegetables (sometimes camouflaging the veggies alongside sweeter fruit flavors). On the whole, they’re an excellent all-purpose blended meal.
Though you might think making a smoothie is as simple as hitting a button on your Nutribullet or Vitamix—and, often, it is—haphazardly tossing ingredients into the blender isn’t a guarantee of an appealing finished product. Believe it or not, there’s a bit of an art and science to making a great smoothie.
Want to work your way toward the title of smoothie master? Consider these basics of smoothie-making.
New! Immune Boosting Silken Tofu Tropical Smoothie
Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.
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A Tropical Tofu Smoothie With Some Home-made Tofu
Most of you would have noticed that I haven’t been around blogdom much in the past month or so. There are demands on my time which often leaveme just enough time to continue posting here as regularly as I can. I do miss “bloghopping” and shall come visiting as soon as I can.
As is our practice every month, four of us (Alessio, Asha, Pamela and I, a.k.a The 4 Velveteers) set ourselves a new kitchen challenge this month. So far we have tackled artificial colour-free Red Velvet Cake, Savoury Verrines with squash, zucchini, cheese and chocolate, dessert using any one fruit and two kinds of nuts, and a dish using a seasonal fruit/ vegetable and mint
As you can see, its been fun all the way.
This month’s challenge was to make home-made tofu and then make a dish of our choice with it.
I must say my first reaction to making tofu, in general, wasn’t very positive. No one in my home likes the stuff, no matter what is made with it. I really cannot blame them, as the tofu I get here is slightly chewy and rubber-like and so not something one would want to eat, unless it was the only choice.
The only way I have managed to use it so far is as a substitute for egg in some bakes.
Imported tofu of better quality is available but is so expensive, I don’t think it is worth buying despite being a great source of protein.
And then the thought of making tofu scared me a bit because it brought to mind an episode on the Discovery channel I had watched some time back. It was about different types of tofu made in China and what stayed with me was some people in remote villages of China stirring vats full of soya milk and the commentator mentioning that making tofu seemed to be a smelly business!
However, a challenge is a challenge, and must be faced and completed in the spirit of things. Pamela also assured me that good tofu is supposed to be soft and somewhat like paneer (a fresh and soft Indian cheese). Now I do know that paneer can also be chewy and rubbery if not made or cooked properly, so the idea of making my own tofu started feeling good.
I guess the true challenge of making tofu from scratch would be to start with the soya beans. I shall do that some day (maybe), but this time I started halfway using readymade soya milk.
A lot of things going on at home this month meant that this post almost didn’t happen. By the time I decided I could do this challenge, I didn’t have much time to meet the deadline. I also spent a lot of time searching for soya milk before I found it, so I wasn’t going to complicate things for myself by looking for soya beans now. So my tofu is made with store bought soya milk.
My mound of home-made tofu!
If you have made paneer or ricotta at home, making tofu isn’t all that much different. The process is more or less the same, and it’s just the raw material that’s different. Even if you haven’t made anything like this at home, it’s still not something very difficult to do. You don’t really need any fancy equipment either but stuff most cooks have in their kitchens like pots, a wooden spoon, a couple of thin cotton kitchen towels and a colander/ sieve for draining.
As for the ingredients, all you need is some soya beans (if you’re making your own soya milk) and a coagulant of choice to turn the soya milk into tofu.
Traditionally, the Japanese use “nigari” which is mostly magnesium chloride and made from evaporating sea water. The Chinese prefer gypsum (naturally occurring calcium sulphate) to make their tofu. Both of these may be difficult to find in stores everywhere and ordering them online isn’t always a viable option.
Another coagulant is glucono delta lactone (GDL) which is used to make silken tofu. More commonly available coagulants are Epsom salts (magnesium suphate), lime juice or vinegar. The texture and taste of the tofu would depend upon the coagulant used, the amount of it used.
The amount of pressure applied to pack the tofu and for how long it is left, also determines how soft or hard your tofu will be.
I have used vinegar and lemon juice to make paneer and wanted to see how Epsom salts worked as I’ve never tried this before. Epsom salts are considered a laxative but that shouldn’t be a concern as it is used in a very small amount here.
There are a lot of recipes on the net for making tofu at home and they all seem to start with soya beans. I just started with 1 tsp of Epsom salts and and then added another 1/2 tsp later to get my soya milk to curdle.
Now that the tofu was made, all I needed was to figure what to make with it. According to various sources, tofu made with Epsom salts should turn out soft and sweet. So I did a taste test, and though the tofu was really soft (but firm enough to hold its shape), I didn’t even get a hint of sweetness. I can say with much conviction that tofu is a taste I am yet to acquire.
In case you are wondering why my tofu is a dirty brownish colour, that’s because the soya milk was a light brown colour! I thought soya milk was meant to be white or very light creamish in colour.
In case anyone is interested, I used the Godrej brand of natural soya milk.
Given that tofu isn’t on anyone’s list of favourites here, I thought it was best to make something where the tofu had a large enough presence without taking the leading part in the show!
What is in the Protein Packed Tropical Smoothie?
The protein in this smoothie comes from Mori-Nu Silken Tofu Extra Firm by Morinaga Nutritional Foods, Inc. It’s a great alternative protein. If you haven’t made smoothies with tofu before, now is the time! It blends up really quickly and takes on whatever flavors you are using. I love that it’s super versatile and is shelf stable. Anything I don’t have to refrigerate or worry about going bad right away is a winner in my book. It makes this mama of three’s life much easier!
In addition to the Mori-Nu Silken Tofu, the protein-packed tropical smoothie is blended together with fresh banana, frozen pineapple, frozen mango, honey, and coconut milk. It reminds me of the fancy drinks we enjoyed on our honeymoon in Maui. If I close my eyes, I can almost find myself poolside in Hawaii. Don’t take my word for it, make this smoothie and you’ll see. You can pick up the Mori-Nu Silken Tofu online or go to the store locator to find your nearest silken tofu retailer.
Hawaiian Smoothie FAQs
They can be! It really depends on what you put inside. If you’re just using fresh fruit and don’t add in sugar, they can be a great part of a healthy diet.
If you’re trying to be healthy, skip the sugar (including honey, coconut sugar, and maple syrup). And only use plain yogurt instead of flavored yogurt, which usually has a lot of added sugar.
Smoothies are pretty great at keeping people full (especially if you add in protein), so they can be used as a meal replacement. But, they are mostly just a tasty way to get nutrients and fiber.
What Can I Use Instead of Milk in a Smoothie
The most common dairy alternatives in a vegan smoothie include:
- Coconut milk
- Almond Milk
- Cashew Milk
- Hemp milk
- Soy milk
- Silken tofu
- Macadamia milk
I’m pretty clear with people about my limited tolerance for “rules” especially when it comes to food.
I think that is why this smoothie and I bonded so quickly! It can take a lot of push and shove before it altogether makes a lousy breakfast!
For example, I run out of at least one of the ingredients in the recipe at least once a week. In addition, this smoothie evolved of scraps in my kitchen, as all of my fresh produce slowly rotted to the abyss on behalf of my poor meal planning!
Vegan Tropical Smoothie Ingredients
Tropical Tofu Smoothie
Forget the protein powders. Forget the yogurt. Tofu is the smoothie star now.
Yep, you read that right- we’re having tofu for breakfast! Trust me, it’s genius. Tofu delivers a creamy texture and a lovely boost of whole-food, plant-based protein and calcium. This version, the Tropical Tofu Smoothie, is tart, sweet and rich. And the nutrient profile is killer. 20 grams of protein and 8 grams of fiber. Badda-bing.
- 8 oz. silken tofu (1/2 package)
- 1 cup unsweetened frozen strawberries
- ½ cup unsweetened frozen pineapple or frozen mango (or ¼ cup of each)
- 1 tablespoon ground flaxseed
- 1 cup unsweetened soymilk (or any nondairy milk)
- Juice of ½ a lime
I have some super incredible ideas in store for sprucing up this breakfast beauty. Stay tuned…
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How To Make Smoothies
Tropical smoothie recipes contain fruits and other ingredients associated with tropical geographic regions. Besides tasting delicious, these fruits contain vitamins to boost your immune system and generally enhance your good health. As an alternative to a full meal or as a quick treat, drinking a smoothie increases your energy levels.
Types of Fruits
By mixing different popular tropical fruits in various combinations, you can createtropical smoothie hundreds of smoothie recipes. Coconut is a flavorful mainstay for many tropical concoctions. The familiar pina coloda is a mixture of pineapple and coconut but you can substitute other fruits for different tasting coladas.
Mix mango with coconut for a mango coloda or use a banana and make a banana coloda. Some common fruits used in tropical smoothie recipes include:
Kiwi – imbues the smoothie with a tangy flavor
Mango – a very sweet, rich flavor
Papaya – another light sweet flavor and high in fiber
Guava – higher in vitamin C than other fruits, it has a sweet berry taste
Banana – can be used to blend with many other fruit flavors
Coconut – extremely sweet flavor
Pineapple – available nearly all year round and can range from tart to sweet
If you can’t find the fresh fruits for your tropical smoothie recipes, you can always resort to canned fruit or flavored syrups.
How to Make a Tropical Smoothie
Place the fruits you selected for your drink in a blender with ice and a liquid to bind all the ingredients together. Often you will mix milk, coconut milk, yogurt or ice cream into the smoothie. Once you combine the fruit, liquid, and ice, blend them until they have a smooth consistency.
To thicken your smoothie, add a frozen banana or other frozen fruit. For extra sweetness without adding processed sugar, include honey or vanilla in the recipe. You can add probiotics, protein powders, or ground flax seed to make your smoothie even more beneficial for your body.
Presentation is the last step in making your tropical smoothie. Find a serving container appropriate for an exotic tropical drink. For a pina coloda smoothie use a hollowed coconut shell or for a pineapple smoothie hollow out a pineapple for the serving container. Use fresh fruit chunks skewered by long toothpicks to add a visual flair to your smoothie.
Tropical smoothie recipes serve as a springboard for your own custom recipes. Acoconut Coconut & Mango Cream Tropical Smoothie is really tasty and simple to fix.
To your blender add:
1/2 cup coconut chunks
1 banana sliced
1/2 cup mango
1 cup of milk
1/2 cup milk
Blend all of the ingredients on high for 10 to 20 seconds or until the mixture is smooth.
A Papaya & Guava Tropical Smoothie is more slushy than creamy since the recipe doesn’t call for any milk products. The list of ingredients for this smoothie includes:
1 banana sliced
1/2 cup chopped papaya
1/2 cup guava
1/2 cup mango chunks
1 cup of coconut or pineapple juice
1/2 cup ice cubes
Blend until smooth.
A Pineapple Coconut Smoothie is easy to make.
1/2 cup coconut milk
1 cup pineapple chunks
Add to blender and blend until smooth. Sprinkle shredded coconut on the top and serve.
For a smoothie with only three grams of fat and five milligrams of cholesterol blend:
1 Cup vanilla yogurt
1 cup mango or peach chunks
1 ¼ cups soymilk or other milk or milk substitute
½ cup orange juice
1 sliced banana
These ingredients make two servings with a total of 420 calories.
Tropical Smoothie tropical smoothie
1 banana, sliced
1/2 Cup mango, papaya or guava
2 Cups milk
Add 3 ingredients to blender and blend until smooth.
1 Cup passion fruit juice
1 Cup guava juice
1 Cup orange yogurt
1 banana, cut in chunks
1 small can pineapple with juice
1/2 Cup mango slices
10 ice cubes
Add ingredients to blender and blend until smooth.
Easy Tropical Smoothie
1 Cup orange juice
1/2 Cup pineapple juice
1 banana, cut in chunks
5-7 ice cubes
Add ingredients to blender and blend until smooth.
Whether you prefer a slushy consistency or a creamy smoothie, tropical smoothie recipes abound with vitamins and flavor. Nutritious enough to replace a meal, a smoothie is also a great energizing snack.
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