Tofu is simply the curds from coagulated, or curdled, soy milk. Much as cheese is made from the curds of coagulated cows milk.

Tofu is often used in smoothies, mainly because it’s relatively high in protein and calcium – and it’s non-dairy.

There are two main types of tofu: silken (or soft) and regular (or firm, or Chinese-style). As we’re going to be blitzing them we aren’t too concerned which one you use. I normally buy regular firm tofu – as it’s readily available where I live and easy to handle.

Regular tofu is prepared using calcium sulphate. This is actually a good thing – as this triples the amount of calcium that the tofu contains. So if you’re using tofu to boost your calcium levels, make sure that it’s got calcium sulphate on the sticker. Silken tofu is produced using various other salts, these don’t have the same levels of calcium.

You can use flavoured and dried tofu in smoothies. However, I’d start with the fresh variety and move on from there.

Tofu doesn’t have that much of a flavour – although it will add body to the mixture. It will also give the smoothie a slightly chalky aftertaste. This is not unpleasant and most people don’t mind it.

There are specific tofu recipes on this site (see the list on the right). However, you can normally take any of the recipes containing yogurt and replace it with tofu – like for like. You might have to add a bit more water – not too much though.

Tip: if you’re keeping fresh tofu in the fridge: put it in a bowl and cover it in water – it’ll last much longer. Change the water each day for the best results.