Blueberry Tofu Smoothie

Blueberry Tofu Smoothie
Andrea Parrish - Geyer/Flickr
    36 mins

Soft and creamy silken tofu is the tofu of choice for smoothies and shakes. If it isn’t available, you can substitute 2/3 cup of plain, low-fat yogurt. Feel free to boost the protein content of your smoothie by adding 1 or 2 teaspoons of wheat germ.

What You'll Need

  • 6 ounces silken tofu
  • 1 medium banana
  • 2/3 cup soy milk
  • 1 cup frozen or fresh blueberries
  • 1 tablespoon honey
  • 2 -3 ice cubes, optional

How to Make It

​​1. Drain the silken tofu to remove excess water (silken tofu has a high water content).

2. Peel and slice the banana. Place on a baking sheet and freeze for about 15 minutes (this helps make the smoothie thicker).

3. Blend the banana, tofu and soy milk for 30 seconds.

4. Add 1/2 cup of the frozen blueberries and process until smooth. Add the remaining blueberries, honey, ​and ice cubes if using and process again until smooth.


Nutritional Breakdown (based on 2 servings) Each serving contains: Calories 218, 35 g Carbohydrates, 10 g Protein, 6 g Fat (1 g saturated fat), 0 mg Cholesterol, 6 g Fibre, 18 mg Sodium, 499 mg Potassium. An excellent source of potassium and calcium.