Approximate Cost: $2.25 Canadian. If I were to make this with a dairy-free ice cream the ice cream alone would likely cost me over $2.50. Making this with a lower cost dairy ice cream and dairy milk my cost would be $2.17 so this tofu version is not costing me much more.

You can use a firmer tofu for this recipe but the texture will not be fully smooth. I find that firmer tofu leaves the finished shake with a bit of a grainy texture. You might be able to detect the tofu taste a little stronger with a firmer variety of tofu as well. If you do use a firmer tofu feel free to increase the amount of plant milk as needed to reach a consistency you like.

The peanut butter and sweetener in this recipe mask the taste of the tofu. The banana adds sweetness and a frosty texture similar to ice cream. Feel free to omit the peanut butter for a simple chocolate milkshake just be aware that you might taste more of the tofu. The maple syrup can be replaced with 1 medjool date or 2-3 smaller deglet noor dates. If your dates are too firm from being stored in the fridge you can soak them in warm water for 5 minutes, drain the water, then add them to your blender. Don’t forget to remove any pits!