The basic idea for this smoothie came from an Alton Brown recipe and is something I've been fiddling with for a few years. If you like your cocktails as you'd get them in cocktail hour, add a couple of ounces of rum (for a bit more sweetness) or vodka--you won't be able to tell it's there and neither will your guests--or leave it plain. Either way is good and the tofu adds a bit of protein. I tend to add 6 ounces, but if you're just starting to try tofu, you might be shy about using so much. You can't taste it, it just makes the drink creamy.
I usually buy frozen cranberry concentrate and add water to make my cranberry juice. It's easier to keep around a can of concentrate than to keep a 1/2 gallon of juice around. Because I do this, I usually do about a 1:1 ratio of concentrate to water, but it works just fine with normal-strength cranberry juice from a jug as well.
Don't leave out the salt--tofu also has a tendency to absorb a lot of flavor and you'll miss out on some of the fruity tang of this smoothie if you try to reduce the sodium. It's only a pinch.
8 ounces troupical fruit cocktail in light syrup, frozen
1 teaspoon instant lemonade mix
6 ounces cranberry juice
4-6 ounces silken tofu
Pinch of kosher salt
2-3 ounces rum or vodka (optional)
Place all ingredients in a blender and blend until smooth. Serves 2-3, depending on how much smoothie you want!