Blueberry Tofu Smoothie

Blueberry Tofu Smoothie
Andrea Parrish - Geyer/Flickr
  • 36 mins
  • Prep: 20 mins,
  • Cook: 16 mins
  • Yield: Serves 1
Ratings (12)

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 Guidelines (per serving)
    Calories 590
    Total Fat 13 g
    Saturated Fat 2 g
    Unsaturated Fat 3 g
    Cholesterol 0 mg
    Sodium 79 mg
    Carbohydrates 106 g
    Dietary Fiber 12 g
    Protein 25 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)