High Protein Blueberry Tofu Smoothie
This creamy blueberry tofu smoothie blends tofu, frozen blueberries, banana, and plant milk—packed with protein in under 5 minutes.
Servings: 2 smoothies
Calories: 291kcal
Equipment
Ingredients
- 1 banana sliced
- 1 cup frozen blueberries
- 1 cup soy milk or other non-dairy milk of choice
- 6 oz extra-firm tofu half a block
- 1 tbsp ground flax
Instructions
- Add all ingredients to a blender and blend until well combined. Serve and enjoy up to 3 days after making.
Notes
Use silken tofu for a creamier texture. Extra-firm works but can make the smoothie a little thicker.
Frozen blueberries help keep the smoothie cold and frosty, but fresh blueberries work too (just add a few ice cubes).
If you like it sweeter, blend in a drizzle of maple syrup or half a Medjool date for natural sweetness.
This smoothie keeps in the fridge for up to 3 days, but give it a good stir or re-blend before drinking since separation is normal.
Frozen blueberries help keep the smoothie cold and frosty, but fresh blueberries work too (just add a few ice cubes).
If you like it sweeter, blend in a drizzle of maple syrup or half a Medjool date for natural sweetness.
This smoothie keeps in the fridge for up to 3 days, but give it a good stir or re-blend before drinking since separation is normal.
Nutrition
Calories: 291kcal | Carbohydrates: 31g | Protein: 20g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Sodium: 65mg | Potassium: 463mg | Fiber: 6g | Sugar: 18g | Vitamin A: 541IU | Vitamin C: 21mg | Calcium: 288mg | Iron: 2mg