A delicious blueberry tofu smoothie that everyone can enjoy, made with silken tofu, soya milk, frozen blueberries, and apple sauce, it is a healthy way to start your day.
Want a delicious and easy breakfast - make a blueberry tofu smoothie. This nutritious smoothie is packed with vitamins and minerals and tastes so good.
❤️ Why You Will Love This Recipe
You will love this blueberry tofu smoothie because:
- It takes less than 5 minutes to make.
- You can use frozen fruit.
- It is a healthy and nutritious drink for breakfast, as a snack, or as a dessert.
- Even though this smoothie has silken tofu, you can't taste it.
- It is low fat, low calorie, gluten-free, and can be made sugar-free.
👛 Cost to Make
Estimated cost AUD$ = $2.79
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
Silken tofu (or Japanese tofu) is very soft and smooth and will fall apart easily when handled. It is a popular ingredient in vegan and vegetarian cooking and can be used in dairy-free desserts, smoothies, and sauces.
Blueberries - we used half a cup of frozen blueberries because they are budget-friendly, and using frozen fruit helps to make a thicker smoothie.
Milk - we used our homemade soy milk, but you can use another plant milk or dairy milk.
Banana or apple sauce- Use a ripe banana for natural sweetness. If you don't like the taste and texture of bananas, use apple sauce. We made our unsweetened apple sauce using sweet apples and used it for this recipe.
Sweetener (optional) - use a sweetener of your choice, such as white granulated sugar or honey. Or make it vegan by using maple syrup, monk fruit sugar, or beet sugar.
You will need a high-speed blender or food processor.
This blueberry tofu smoothie is very easy to make - all you need to do is place all the ingredients into a food processor, blend until smooth, and enjoy.
💭 Recipe Tips
Use frozen banana - slice the banana the night before and freeze to use the next day. Freezing the bananas and using frozen blueberries, makes the smoothie thick and well chilled.
Use ice cubes - if you don't want to freeze the banana or are using fresh blueberries, you can cool the smoothie down by blending in 3-4 ice cubes.
👪 Serving Size
This recipe makes a single serving of about 350 ml (about 1 ½ cups).
🍬 Calories Per Serve
One serving of this recipe has 216 calories and 8 grams of protein and 6 grams of fat.
Fruit swap - instead of blueberries, you could use strawberries, blackberries, or raspberries.
Tofu smoothies are best consumed soon after making, but if you can't finish the smoothie, store it in the fridge for a few days.
It will thicken over time, but you can blend it again with a little more milk or eat it with a spoon.
If you have tried this or any other of my recipes, don't forget to come back and rate the recipe and leave a comment below, because I love hearing from you!
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📋 Recipe Card
Blueberry Tofu Smoothie
- Blender, food processor, or stick blender
- Large 350 ml (12 ounces) glass or cup
- 50 grams (1.76 ounces) of silken tofu
- ¾ cup soy milk or other plant milk or dairy depending on how thick or thin you like your smoothie
- 75 grams (2.64 ounces, ½ cup) blueberries, frozen or fresh
- 60 grams (2.12 ounces, ¼ cup) apple sauce or half a small ripe banana
- 1 tablespoon maple syrup or sweetener of choice
- Place the tofu, milk, blueberries, banana, and sweetener into a food processor and blend until smooth.
- Taste for flavor and blend in more sweetener or milk if necessary to get your desired taste and consistency. Pour into a tall glass and enjoy.