Silken tofu makes a smooth, spoon-coating base without whey powder. Soy milk loosens the texture, cocoa brings bitterness, and a measured amount of maple syrup balances it.
By Mixpert KitchenReviewed for clear measures, practical steps, and nutrition consistency.Our recipe standard
Ready in5 minMakes1 servingCalories · estimated per serving193Total sugar · estimated per serving10g
Non-alcoholic
Step by step
Make it like a pro.
01
Pour off only loose packaging liquid if present; do not press the tofu. Weigh 150 g Mori-Nu silken soft tofu as eaten.
02
Blend the soy milk and tofu for 20–30 seconds until smooth. Add the cocoa and maple syrup, and blend until no dry cocoa remains.
03
Add the measured ice and blend on high for another 20–30 seconds, until the drink is smooth and cold. Serve the complete batch in a large glass.
Does this chocolate tofu shake need protein powder?+
No. The reference gets its protein from the weighed silken tofu and soy milk. Adding whey or another powder would be a different formulation with its own nutrition.
Can I use firm tofu in this shake?+
Firm tofu is less delicate and can leave a grainier texture. Silken tofu is the reference ingredient; a firm-tofu version may need more liquid and a separate calculation.
Why is my tofu shake too thick?+
Tofu brands vary in moisture. Blend the liquid and tofu fully before adding ice; if needed, add 15 mL extra soy milk at a time, recording that addition because it changes the batch estimate.
Non-alcoholic
