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Creamy Blueberry Pineapple Tofu Smoothie – vegetarian recipe
Stav Kogan

Creamy Blueberry Pineapple Tofu Smoothie

A lusciously creamy and powerful plant-based smoothie made with silken tofu, blueberry, and pineapple. The perfect dairy-free way to kickstart your morning or refuel after a workout.
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Servings: 2 serving
Calories: 255
Ingredients Method Nutrition

Ingredients
  

  • 10.5 oz (300 g) soft, silken tofu, drained
  • 1 cup (150 g / 5.3 oz) frozen, unsweetened blueberries
  • 1 cup (250 g / 8.8 oz) canned crushed pineapple, with juice
  • 2 tbsp (30 ml) liquid honey
  • 1/2 tsp (2.5 ml) vanilla extract
  • 1/3 cup (80 ml) soy milk
  • For a thicker, frostier shake, chop the tofu and freeze it on a baking sheet for at least an hour before blending.
  • To make this recipe fully vegan, simply substitute the honey with an equal amount of maple syrup or agave nectar.
  • Feel free to swap the blueberries for other frozen fruits like mango, strawberries, or a mixed berry blend.

Method
 

  1. Drain any excess water from the silken tofu and roughly chop it into chunks.
  2. Add the tofu chunks and the entire can of crushed pineapple (with its juice) to a high-speed blender.
  3. Blend until completely smooth.
  4. Add the frozen blueberries and process again until the mixture is smooth and uniform in color.
  5. Pour in the honey, vanilla extract, and soy milk.
  6. Blend one final time to fully incorporate all .
  7. For the best taste and texture, chill the shake in the refrigerator for at least 30 minutes before serving.

Nutrition

Calories: 255kcalCarbohydrates: 43gProtein: 12gFat: 5g

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