Until quite recently I'd never really used tofu in my cooking. It's not that I hadn't ever eaten it, but simply that I'd never been compelled to throw it into my grocery basket.
That all changed when I popped into the grocery store with my friend recently - she's adopted a vegetarian lifestyle and uses tofu quite a bit in her cooking. When I asked her what she planned to make with it, my friend launched into a bit of a ramble naming one dish after another.
Apparently, there's a lot of yummy foods to be made with tofu. My friend suggested I start with a smoothie recipe she often makes for breakfast for my first attempt working with tofu.
I have to say, it turned out pretty well and I definitely didn't have as hard a time finishing off a glass as I thought I would.
The drink totally filled me up and wasn't tough to make at all. It's a great option for hostesses looking to serve guests at a brunch at home if they have similar diets to follow. Simple enough that you won't be intimidated by the ingredient!
5 ounces House Foods Tofu
8 Driscoll's strawberries, halved
heavy splash of almond milk
1 teaspoon sugar
Chop up your strawberries and crumble your tofu into a blender. Mix until smooth, then add in a heavy splash of almond milk and a teaspoon of sugar.
Serve in a tall glass and garnish with an extra strawberry.