We typically see tofu in stir-fry, soups, and other savory dishes. But the concept of a tofu smoothie bowl probably sounds completely bizarre. But if you actually think about what a neutral taste tofu has, it starts to make sense. Blending in tofu makes your smoothie lightly soft and creamy, giving it a consistency similar to pudding. It also adds protein and a little thickness to the meal—perfect for keeping you full and creating a base for fun toppings.
I will give you fair warning though—it’s extremely important to buy the right firmness of tofu for this recipe. It should say “soft” or “silken” on the packaging. Anything else will give you a grainier, chunkier texture that’s much less pleasant to spoon.
I topped mine with fresh raspberries and pistachios, but you can add whatever you’d like on top. I recommend macadamia nuts, fresh mango, or coconut flakes. Any doubts you have about tofu smoothie bowls will vanish as soon as you try this lusciously smooth breakfast mixture.
Mango Raspberry Tofu Smoothie Bowl
- Prep Time:5 mins
- Cook Time:0
- Total Time:5 mins
- 6 oz soft or silken tofu
- 1 cup frozen mangos
- 1/4 cup frozen raspberries
- 1 Tbsp pure maple syrup
- 1/4-1/2 cup cashew milk or other milk
- Smoothie bowl toppings recommended: raspberries and pistachios
Put all ingredients in a blender and blend on high.
Pour in a bowl and top with your favorite toppings.