Banana Blueberry Tofu Smoothie

Before you go “tofu in a smoothie?! Get out of here!” here me out. Tofu is in many ways great, rich in protein, low in carbs, and cheap. However (according to me) it lacks that tasting sensation. I was of this belief until I realized that tofu absorbs flavours like a sponge. I mean, I had marinated tofu earlier (with various results), but when you blend it with the flavours that’s when it gets really interesting. This creamy banana blueberry tofu smoothie works wonders as a breakfast before a hard training session.

Few things beat a smoothie snack-wise. It’s easy and quick to make, easy to digest, it re-hydrates you, and (most of the time, hopefully) it tastes good. In this particular smoothie, you get a rich amount of antioxidants from the blueberries, dietary fibers from the banana, and proteins from the tofu and hemp seeds, making it not only a delicious drink but also a nutrient-packed super drink.

How to make Banana Blueberry Tofu Smoothie

Ok, it’s not rocket science, just put all the ingredients in a blender and blend until completely smooth. If you are using frozen fruit you have to keep in mind that the smoothie will become thicker so you might want to adjust a little bit here and there to get the right consistency and texture.

I use silken tofu in this smoothie recipe because I think it helps this particular smoothie to get that smooth but still drinkable consistency. I haven’t tried regular tofu but I don’t think it should be any problem.

Another great tip is to use your “old” bananas. If you are like me, trying to keep food waste to a minimum, this is a great way to make use of the saddest bananas in your fruit bowl.

Furthermore, you don’t want to use all of your tofu you can drain the leftover tofu a bit and then cut it into chunks, put them in an airtight container and freeze it for up to three months. When you are ready to use it you can just thaw the frozen tofu in the refrigerator.