Happy Tuesday! How was everyone’s weekend? We spent ours battling a nasty cold. They just suck the life right out of you. I’m slowly getting back into the swing of things today. I need a do-over weekend!
Today is the last tofu recipe from Good Eats “Tofuworld” episode. I’m sure some of you are sad and others of you are glad, not pointing any fingers here Cheryl 😉
How to describe this recipe…well, the title says it all. It’s a tangy thangy for sure. I think smoothies have come a long way since Mr. Alton Brown first did this recipe some 10 plus years ago. It wasn’t horrible, but sadly, it just wasn’t that tasty. It lacked flavor and sweetness that I come to love from the smoothies I make. I think if you changed up the fruit with some frozen mixed berries and added a banana in, it might be a winner. This combination though, as much as it pains me to say it, was not Good Eats. I guess they can’t all be winners, right? I like the idea of adding tofu as your protein source to a smoothie, so I will give this a try in the future, just not with a can of fruit cocktail.
Here’s how Alton makes it.
Start off by getting a can of fruit cocktail with either no sugar added or in light syrup.
Add half of the frozen fruit, lemonade mix, tofu and cranberry juice to the blender.
Blend until smooth.
- 1 (8¼-ounce) can fruit cocktail in light syrup, frozen
- 1 teaspoon instant lemonade mix
- 6 ounces cranberry juice
- 1 block soft tofu
- Start off by getting a can of fruit cocktail with either no sugar added or in light syrup and freeze it in a separate container.
- Add half of the frozen fruit, lemonade mix, tofu and cranberry juice to the blender.
- Blend until smooth.
What are some combinations you would try in a tofu smoothie?