This creamy blueberry spinach smoothie (with tofu) is my stealth-protein breakfast — a handful of cubed firm tofu blended until you'd never know it's there. The baby spinach disappears completely under all those frozen blueberries. Five minutes, one blender, and you're out the door.
Looking for the perfect way to supercharge your morning? This vibrant Blueberry Spinach Smoothie is your answer! It’s a nutritional powerhouse, cleverly packing in a generous amount of spinach you won’t even taste. The secret to its incredibly creamy, dairy-free texture is firm tofu, which also adds a fantastic protein boost to keep you full and focused. It’s naturally sweet, endlessly customizable, and ready in minutes!
Ingredients
• 4 cups (about 120g / 4.2 oz) baby spinach leaves
• ½ cup (120ml / 4.1 fl oz) low-fat milk or plain nondairy milk
• 1¼ cups (about 185g / 6.5 oz) frozen blueberries
• ½ cup (about 115g / 4.1 oz) firm tofu, cubed
• 2 Tbsp (20g) hemp seeds
• 2 tsp (10ml) agave nectar, optional
• ⅛ tsp ground allspice, optional
Instructions
1. In the carafe of a high-speed blender, combine the baby spinach and your choice of milk.
2. Blend on high for 30-60 seconds, or until the spinach is completely liquefied and no leafy bits remain.
3. Add the frozen blueberries, tofu cubes, hemp seeds, and optional agave and allspice to the blender.
4. Secure the lid and blend again until the mixture is perfectly smooth and creamy. Pour into a glass and enjoy immediately.
Nutritional Information
• Nutrition Information
• Calories: 348
• Protein: 20 g
• Total Fat: 14 g
• Saturated Fat: 1 g
• Carbohydrates: 42 g
• Cholesterol: 0 mg
• Sodium: 223 mg
• Fiber: 15 g
• Sugar: 19 g
Pro Tips
• For an even creamier, dessert-like texture, substitute the firm tofu with an equal amount of silken tofu.
• Freeze your tofu cubes ahead of time to make the smoothie extra thick and frosty without needing ice.
• Create smoothie packs by portioning the spinach, blueberries, tofu, and hemp seeds into freezer-safe bags. When ready to blend, just dump the contents into your blender with milk.
• For natural sweetness without added sugar, swap the optional agave for one pitted Medjool date or half a ripe banana.
FAQ
Q: Is tofu a good source of protein for a vegetarian smoothie
A: Absolutely! Tofu is an excellent plant-based protein source for smoothies. It not only provides a significant protein boost (this recipe has 20g / 0.71 oz!) but also creates an incredibly creamy, dairy-free texture without altering the flavor. It’s a fantastic way for vegetarians to stay full and energized.
Q: Can I make this smoothie without tofu
A: Yes, you can. For a similar protein and creaminess boost, you could try a scoop of your favorite vegetarian protein powder or a quarter cup of rolled oats or cashews. Note that these substitutions will alter the nutritional information and final texture.
Q: How do I store this smoothie or prepare it in advance
A: This smoothie is best enjoyed immediately. For meal prep, we highly recommend creating freezer packs. Simply portion the spinach, blueberries, tofu, and hemp seeds into freezer-safe bags. When you’re ready, just add the contents of one bag to your blender with milk and blend.
More Recipes You’ll Love
- Strawberry Protein Smoothie with Silken Tofu
- Classic Roquefort Quiche
- Hawaiian Waffles with Pineapple and Macadamia Nuts
Creamy Blueberry Spinach Smoothie (with Tofu)
Ingredients
Method
- In the carafe of a high-speed blender, combine the baby spinach and your choice of milk.
- Blend on high for 30-60 seconds, or until the spinach is completely liquefied and no leafy bits remain.
- Add the frozen blueberries, tofu cubes, hemp seeds, and optional agave and allspice to the blender.
- Secure the lid and blend again until the mixture is perfectly smooth and creamy.
- Pour into a glass and enjoy immediately.
- Freeze your tofu cubes ahead of time to make the smoothie extra thick and frosty without needing ice.
