April 10, 2012
Healthy Indulgence: Mango Tofu Smoothie
Mark Thompson READ TIME: 1 MIN.
NEW YORK, NY - April is National Soy Foods Month and the perfect way to celebrate National Soy Foods Month and kick-start healthier summer eating habits is by exploring the various ways to cook soy products, such as House Foods' selection of Premium Tofu products that are made with non-genetically modified (non-GMO) soybeans grown right here in the U.S.
In addition to regular tofu, House Foods also has several varieties of tofu shirataki noodles, a healthy pasta alternative made from blending the root of the Konnyaku, a member of the yam family, and tofu.
House Food's tofu comes in a variety of firmness levels, ranging from soft to extra firm, making it simple for home-cooks to create lighter (yet equally satisfying) recipes this spring.
Love smoothies? Then try House Foods' Tofu Mango Smoothie, a velvety drink that blends mango, orange juice, honey, milk, and House Foods Soft (Silken) Tofu into one satisfying and healthy smoothie.
Further information on House Foods America can also be found at www.house-foods.com
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?House Foods' Mango Tofu Smoothie
Serves 1
1/2 package (7 oz) House Foods Premium Tofu Soft, drained
1/2 cup orange juice
1 1/2 cups frozen mango
3 Tbsp honey
1/2 cup milk or soy milk
Place all ingredients in a blender and pur�e until smooth. Serve cold and enjoy!
A long-term New Yorker and a member of New York Travel Writers Association, Mark Thompson has also lived in San Francisco, Boston, Provincetown, D.C., Miami Beach and the south of France. The author of the novels WOLFCHILD and MY HAWAIIAN PENTHOUSE, he has a PhD in American Studies and is the recipient of fellowships at MacDowell, Yaddo, and Blue Mountain Center. His work has appeared in numerous publications.
