1 pound tofu, drained
1 (15 ounce) can white beans, rinsed
1 (10 ounce) block frozen winter squash, thawed
2 cups unsweetened nondairy milk (I use soy)
salt and pepper, to taste
1. Place all ingredients into a blender on high, and blend until the mixture is pureed smooth.
2. Optionally, push pureed mixture through a mesh strainer to make even smoother texture.
3. Cook over medium heat and add seasoning to your taste.
I ate this in 1/2 cup servings that provided me with about 10g protein per serving.
Source of recipe: I wrote this because I was on a strained food diet following surgery and I had to get protein in me and be vegan at the same time. Their suggestion was beef broth so I made this instead.