Silken Tofu Chocolate Protein Shake

Plant protein powder blended with water alone tastes like chalk, and no amount of cocoa fixes that. Silken tofu does: it adds body and fat that coat the grit, and it brings 8g of protein of its own. Use the shelf-stable aseptic kind rather than the water-packed block, which is firmer and never blends as smooth.

Ingredients

• 1/2 cup silken tofu (about 4 ounces)
• 1 cup unsweetened soy milk
• 1 scoop (32g) chocolate plant protein powder
• 1 medium frozen banana, broken into chunks
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon natural almond butter
• 1/2 teaspoon vanilla extract
• 1 pinch fine sea salt
• 1/2 cup ice

Instructions

1. Pour the soy milk into the blender first, then add the silken tofu, so the blades have liquid to catch.
2. Add the protein powder, cocoa, almond butter, vanilla, and salt, then pile the frozen banana and ice on top.
3. Blend on low for 15 seconds to break up the ice, then on high for 45 to 60 seconds until nothing gritty is left clinging to the sides.
4. Let the shake stand for 2 minutes before drinking. Plant protein needs that long to hydrate and the texture smooths out noticeably.
5. Drink right away, or seal it in a jar in the fridge for up to 24 hours and shake hard before drinking, because it will separate.

Tips

• The pinch of salt is not optional. It cuts the bitter mineral edge that pea and rice protein leave behind, the same way salt works in dark chocolate.
• Blend longer than feels necessary. Most complaints about gritty plant protein shakes are really a 20-second blend problem.
• For a lighter version, skip the almond butter and use half a banana. That drops about 150 calories and 4g of protein.

FAQ

Can you taste the tofu?

No. Silken tofu is close to flavorless, and the cocoa and frozen banana cover whatever trace remains.

Can I use firm tofu from a water-packed block?

It works in a high-powered blender but the result is noticeably chalkier. Silken is the whole reason this shake is smooth.

What if I do not have soy milk?

Oat and cashew milk both work fine texturally, but soy milk carries 8g of protein per cup while almond milk has about 1g. With almond milk the shake lands closer to 37g.

Can I make it ahead?

Up to a day in the fridge. It thickens overnight because the protein powder keeps absorbing liquid, so thin it with a splash of soy milk before drinking.

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