I know… I KNOW this idea might be a little out there for some of you, but before you say no to the possibility of adding tofu to your morning smoothie, please hear me out! This method is just as creamy as using milk, it’s a great way to pack some natural protein into an already-nutritious combination, it’s dairy-free AND it takes like heaven. In this recipe, you’ve got the free-radical fighting powers of antioxidants from all of the dark berries. No additional sweetener because guess what… you don’t need it!
The key to a successful tofu smoothie is using silken tofu, which is a bit different than most of the tofu that is usually cooked in our food. Silken tofu is just how it sounds – it’s silkier, smoother and a bet slimier than firm or extra firm tofu. It breaks apart so easily into these decadent, shiny chunks and takes on the flavor of whatever you blend it up with.
Silken tofu is usually sold in a different section of the grocery store because it isn’t refrigerated, but rather packaged in aseptic boxes. It doesn’t expire as quickly as regular tofu, so I buy a few boxes at once so I can always have some on hand just in case the moment is right.
So enough about that…Look at the color of these blackberries! As they said in Hairspray, “the darker the berry, the sweeter the juice” and I say amen to that. Berries are known to be the best fruit for you to eat. They are packed full of phytochemicals and flavonoids so load up! And add some tofu in there as long as you’re at it.
This recipe contains 3 sources of berries – fresh blackberries, frozen blueberries and concord grape juice. SO MUCH GOODNESS in SUCH A LITTLE PACKAGE!!!
What will you need?
1 cup mashed silken tofu
½ c. concord grape juice
1 cup fresh blackberries
¾ cup frozen blueberries
How do you make it?
Throw all of your ingredients in a blender and… you guess it, press BLEND!
Pour into a nice, tall glass and throw a few extra fresh berries on top. Enjoy outdoors in the sun