The Un-Tofu Tofu Smoothie Cocktail is a cleverly named drink that uses silken tofu as a secret ingredient to create an incredibly smooth, creamy texture without any hint of bean flavor. This refreshing cocktail combines tropical fruits, a splash of rum, and silken tofu to make a drink that’s both indulgent and surprisingly nutritious. The tofu adds body and protein while remaining completely undetectable in taste, letting the bright flavors of mango, pineapple, and coconut shine through. It’s perfect for anyone who wants a creamy frozen cocktail without the heaviness of ice cream or the separation issues of regular smoothies. This unique drink proves that tofu can be delicious in unexpected ways and will have everyone asking what makes it so perfectly smooth and creamy.
Serving Quantity: 4 cocktails
Cooking Time: 10 minutes
1. Ingredients
- 8 ounces silken tofu, drained
- 1 cup frozen mango chunks
- 1 cup frozen pineapple chunks
- 1 ripe banana, peeled and frozen
- 1/2 cup coconut cream
- 1/2 cup white rum
- 1/4 cup coconut rum or flavored liqueur
- 3 tablespoons honey or agave nectar
- 2 tablespoons fresh lime juice
- 1 cup coconut water or pineapple juice
- 1 cup ice cubes
- 1/2 teaspoon vanilla extract
- Fresh pineapple wedges for garnish
- Maraschino cherries for garnish
- Toasted coconut flakes for rimming
- Lime wedges for rimming
2. Nutrition Information Per Serving
- Calories: 295
- Protein: 6g
- Carbohydrates: 38g
- Fat: 8g
- Fiber: 3g
- Sodium: 45mg
3. Prepare the Tofu
Remove the silken tofu from its package and drain off any excess liquid. Place the tofu on a plate lined with paper towels and gently pat it dry. Silken tofu is very delicate, so handle it carefully. Cut it into a few chunks to make blending easier. The key is using silken tofu, not firm or extra-firm, as silken blends completely smooth without any graininess.
4. Freeze the Banana
If you haven’t already frozen your banana, peel it, break it into chunks, and place it in a freezer bag. Freeze for at least 2 hours or overnight. Frozen banana adds natural sweetness and creates that thick, frosty texture that makes this cocktail so satisfying. Using frozen fruit also means you need less ice, which prevents the drink from getting watery.
5. Prepare the Glasses
Run a lime wedge around the rim of four cocktail glasses or hurricane glasses to moisten them. Pour the toasted coconut flakes onto a small plate. Dip each moistened rim into the coconut flakes, turning to coat evenly. Set the prepared glasses aside or place them in the freezer to chill while you make the cocktails.
6. Add the Base Ingredients
Place the silken tofu chunks in a high-powered blender first. This ensures they’ll blend completely smooth. Add the frozen mango chunks, frozen pineapple chunks, and frozen banana pieces on top of the tofu.
7. Add the Liquids
Pour in the coconut cream, white rum, coconut rum, honey or agave nectar, fresh lime juice, and coconut water or pineapple juice. The coconut water makes a lighter drink while pineapple juice makes it sweeter and more tropical. Add the vanilla extract for extra depth of flavor.
8. Blend Until Smooth
Start blending on low speed to break up the frozen fruit, then gradually increase to high speed. Blend for 60 to 90 seconds until the mixture is completely smooth and creamy with no chunks remaining. The tofu should be totally incorporated and invisible. Stop and scrape down the sides if needed, then blend again. The consistency should be thick like a milkshake but still pourable.
9. Check the Consistency
If the mixture is too thick to blend properly, add a bit more coconut water or pineapple juice, a tablespoon at a time, and blend again. If it’s too thin, add a handful more ice or frozen fruit and blend until you reach the perfect thick, frosty consistency. It should hold its shape when poured but not be so thick that it won’t go through a straw.
10. Taste and Adjust
Taste the mixture and adjust the sweetness or tartness if needed. Add more honey if you want it sweeter, or more lime juice if you want it tangier. You can also add more rum if you want a stronger cocktail, but remember that too much alcohol can prevent it from freezing properly and will thin out the texture.
11. Pour and Serve
Pour the smoothie cocktail into the prepared glasses, dividing it evenly among the four. The mixture should be thick and creamy, filling each glass generously. Pour slowly to avoid knocking off the coconut rim.
12. Garnish and Enjoy
Garnish each glass with a fresh pineapple wedge on the rim and a maraschino cherry on a cocktail pick. You can also add a sprig of fresh mint for color and aroma. Serve immediately with thick straws or spoons. These cocktails are best enjoyed right away while they’re still frozen and creamy.
13. Tips for Success
Silken tofu is the secret to this recipe’s success. It blends completely smooth and adds protein and creaminess without any flavor. Don’t substitute with regular firm tofu or the texture will be grainy. A high-powered blender is important for getting the tofu completely smooth. If you only have a regular blender, blend the tofu with the liquids first until totally smooth before adding the frozen fruit. Make sure all your fruit is completely frozen before blending. This creates the best texture and keeps the drink cold longer. Fresh fruit won’t give you that thick, frosty consistency. Coconut cream is thicker and richer than coconut milk and creates a more luxurious texture. Look for it in cans in the Asian food section. For a non-alcoholic version, replace both rums with extra coconut water and add a teaspoon of rum extract for flavor. The drink will still be delicious and creamy. You can customize the fruits based on what you have. Strawberries, peaches, or papaya all work beautifully in place of or in addition to the mango and pineapple. Add a handful of spinach or kale to boost the nutrition. The fruit flavors are strong enough that you won’t taste the greens at all. If you’re making these for a party, you can blend the mixture ahead and keep it in the freezer for up to 2 hours. Just stir well before serving as it may separate slightly. For a prettier presentation, layer the cocktail by blending half the mixture with more mango for an orange layer and half with more coconut for a white layer, then pour them carefully into glasses. Greek yogurt can replace some of the tofu if you prefer, though the protein content will be different. A tablespoon of chia seeds or flax seeds blended in adds extra nutrition and fiber without affecting the taste. These smoothie cocktails work great as a healthy dessert option that happens to have alcohol in it.
