Blueberry Tofu Smoothie
Soft and creamy silken tofu is the tofu of choice for smoothies and shakes. If it isnít available, you can substitute 2/3 cup of plain, low-fat yogurt. Feel free to boost the protein content of your smoothie by adding 1 or 2 teaspoons of wheat germ.
6 ounces silken tofu
1 medium banana
2/3 cup soy milk
1 cup frozen blueberries
1 tablespoon honey
2 -3 ice cubes, optional
Drain the silken tofu to remove excess water (silken tofu has a high water content).
Peel and slice the banana. Place on a baking sheet and freeze for about 15 minutes (this helps make the smoothie thicker).
Blend the banana, tofu and soy milk for 30 seconds. Add 1/2 cup of the frozen blueberries and process until smooth.
Add the remaining blueberries, honey and ice cubes if using and process again until smooth. Enjoy!
Nutritional Breakdown (based on 2 servings) Each serving contains: Calories 218, 35 g Carbohydrates, 10 g Protein, 6 g Fat (1 g saturated fat), 0 mg Cholesterol, 6 g Fibre, 18 mg Sodium, 499 mg Potassium. An excellent source of potassium and calcium.