Blueberry Tofu Smoothie

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I recently went to the Jean-Talon Market and bought myself a few pounds of fresh, wild blueberries. Because really, when a few pounds of perfect blueberries stare you in the face and say, "Eat me! Take me home!" it is impossible to resist. Though I bought them without a specific purpose, I figured I would put them to good use somehow.

It has been well over 90 degrees the past few days and, in this concrete jungle of a city, it is enough to make anyone melt. And so when I woke up to a humid apartment already in the high 80s, nothing sounded better than a refreshing cold smoothie for breakfast.

This blueberry tofu smoothie is thick and incredibly filling, unlike most smoothies I've ever had. Now do me a favor and please do not let the idea of putting tofu in your smoothie turn you off. It takes the place of yogurt and packs twice as much protein! And honestly? You can't even taste it. This smoothie is vegan, delicious, and healthy. It would be a sin not to enjoy this for breakfast.

Blueberry Tofu Smoothie

Yields 2 servings

1 cup fresh (or frozen) blueberries
1/2 cup tofu (if you don't have tofu on hand you can substitute plain yogurt)
1/2 cup coconut milk
1/2 to 3/4 cup almond milk (depending on how thick you want your smoothie)
1 tablespoon sugar (optional)

In a blender, combine blueberries, tofu, coconut milk, almond milk, and sugar.

Blend on high until all ingredients have been thoroughly combined. Enjoy!

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Kristin Rosenau

Photographer, writer, and baker of all things sweet.

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