If you love dairy-free smoothie recipes, also try our almond butter smoothie and our chia berry smoothie! Even though we’re not big tofu eaters here, adding some to a smoothie does something magical to it. It makes it creamy in a way that nothing else can. It’s dangerously addictive and once you have one, you’ll find it hard to go back to your plain ol’ fruit smoothies. Sure, the healthy protein boost is nice. But the real benefit of adding tofu to smoothies is just how SMOOTH it makes them. Simply put the ingredients into your blender and blend until it’s smooth and creamy. The only decision you’ll need to make is what kind of fruit to use. For the smoothie in the pictures, we used a mix of raspberries, mango, and banana. Avoid using medium, firm, or extra firm tofu in your smoothies. They all have a much stronger flavor that cannot be hidden by fruit. As we use mild-flavored silken tofu, you can’t taste it at all once it’s blended with the fruit. So a tofu smoothie will taste like to fruit that you use. But what makes it special is how creamy it is. Adding tofu to smoothies makes them extra rich and creamy, a little like soft-serve ice cream. We like to make our smoothies with half berries (raspberries, blueberries, and strawberries are favorites). Some fruits that go well in smoothies are: mango, pineapple, kiwi, orange, cherries, and peaches. The color will darken a little and you may want to blend it again if it starts to separate. If you love refreshing drinks, also try this pineapple cucumber juice!
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