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Drink recipe · from the recipe book

Espresso Vanilla Tofu Protein Shake

A silky, frothy iced shake with bold espresso, mellow vanilla and caramel-like sweetness from dates, made creamy with soy milk standing in for oat milk.

Espresso Vanilla Tofu Protein Shake

Ingredients

  • 4 shots120 gEspressofreshly brewed and chilled
  • 1½ cups (350 ml)360 gSoy milk, originalcold
  • 5½ oz150 gFirm tofucut into chunks
  • 1 oz30 gSoy protein powder (isolate)
  • 36 gMedjool dates, pittedroughly chopped
  • 1 tsp4 gVanilla extract
  • a pinch0.3 gSalt

Steps

  1. Brew the espresso, pour it into a small heatproof cup and set it in the freezer for about 15 minutes until cold.
  2. Meanwhile, put the chopped dates in the blender with about a quarter of the soy milk and let them soften for 5 minutes.
  3. Blend the dates and soy milk until smooth, about 30 seconds.
  4. Add the tofu chunks and the remaining three-quarters of the soy milk to the blender.
  5. Add the soy protein powder, the vanilla extract and the salt, then blend until completely smooth and creamy, about 45 seconds.
  6. Pour in the chilled espresso and blend for 10 seconds more to froth.
  7. Divide the shake between two glasses, pouring over ice if you like, and serve right away.

Contains: Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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