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Creamy Blueberry Spinach Smoothie (with Tofu) – vegetarian recipe
Stav Kogan

Creamy Blueberry Spinach Smoothie (with Tofu)

This vibrant Blueberry Spinach Smoothie is 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
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 serving
Calories: 348
Ingredients Method Nutrition

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 / 0.71 oz) hemp seeds
  • 2 tsp (10ml) agave nectar, optional
  • ⅛ tsp ground allspice, optional
  • For an even creamier, dessert-like texture, substitute the firm tofu with an equal amount of silken tofu.
  • 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.

Method
 

  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.
  5. Pour into a glass and enjoy immediately.
  6. Freeze your tofu cubes ahead of time to make the smoothie extra thick and frosty without needing ice.

Nutrition

Calories: 348kcalCarbohydrates: 42gProtein: 20gFat: 14g

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