smoothie · no-cook · 5 min
Strawberry tofu smoothie
A dairy-free strawberry smoothie made creamy with silken tofu and a little peanut butter.
By GLP-3 Wiki · Updated September 2026 · How we review
AI-generated recipe illustration
makes 1 serving
One serving: 1 portion. Nutrition is estimated per serving; changing the batch size scales the ingredients.
Prep: 5 min · Cook: 0 min · Total: 5 min
Contains: soy, peanut. Check ingredient labels for allergens and cross-contact.
Ingredients
- 250 gFirm silken tofu
- 100 gStrawberries
- 15 gSmooth unsalted peanut butter
- 100 mlWater
- 1 gVanilla extract
Steps
Prepare
Drain the silken tofu and wash and hull the strawberries. Use chilled ingredients for a cold drink without needing lots of ice.
Blend
Blend tofu, strawberries, peanut butter, water and vanilla until completely smooth. Scrape down once, then blend again if any tofu pieces remain.
Adjust
Add water a tablespoon at a time until the texture suits you. Pour into a glass, or split between two smaller glasses and refrigerate one.
For a smaller portion
Start with half the smoothie and keep the other half chilled. Sip at a comfortable pace rather than treating the glass as something you must finish.
Notes
- Best freshly made. Refrigerate immediately in a covered container and use within 24 hours. Stir or re-blend if it separates.
- Silken tofu brands vary in protein. This estimate uses firm silken tofu and includes the peanut butter.
Download the 50-recipe book (PDF)
Prints ingredients for 1 serving, with nutrition per serving.
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