Creamy Blueberry Tofu Smoothie (High Protein)
This tofu smoothie has completely changed how I think about “healthy” smoothies. It’s thick, ultra creamy, and actually satisfying—no watery texture, no chalky protein powder, no weird aftertaste. The secret is silken tofu, which blends right in and gives this that rich, almost milkshake-like consistency while adding a solid protein boost (20g in one serving! 😯). You truly cannot taste it - I even gave my husband some sips and he never guessed their was tofu hidden inside! If most smoothies leave you hungry an hour later, this is the one that finally won’t.
Servings: 1 large smoothie (or 2 small smoothies)
Calories: 485kcal
Ingredients
- 6-8 oz silken or soft tofu
- 3/4 cup non-dairy milk my favorite is soy
- 1 cup frozen blueberries
- 1 medium frozen banana
- 1 tbsp ground flaxseed
- 1-2 tbsp maple syrup optional - if you want it sweeter
Optional toppings
- swirls of peanut butter
- hemp seeds
- granola
- fresh blueberries
Instructions
- Add all ingredients to a blender and blend until smooth. Enjoy in a tall glass. You can top with fresh blueberries, hemp seeds, granola, and more if desired!
Notes
*This recipe creates one large smoothie or two smaller smoothies!
Other tips:
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- No need to press or blot your tofu before adding it to your smoothie.
- Use refrigerated silken or soft tofu to create the best flavor and texture for your smoothie.
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- To make this a smoothie bowl, add only 1/4 cup of milk to start and use a high speed blender with a tamper. Patiently blend until desired consistency.
Nutrition
Calories: 485kcal | Carbohydrates: 77g | Protein: 20g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Sodium: 106mg | Potassium: 1296mg | Fiber: 9g | Sugar: 49g | Vitamin A: 851IU | Vitamin C: 37mg | Calcium: 373mg | Iron: 4mg