Creamy Blueberry Mango Tofu Smoothie

Blueberry Mango Tofu Smoothie with a purple and white striped straw. A linen napken with a few blueberries wraps around part of the base of the smoothie jar.

Creamy Blueberry Mango Tofu Smoothie

This dairy-free blueberry tofu smoothie recipe is unbelievably creamy, thanks to silken tofu! An easy smoothie made with blueberries, mango, spinach, orange, and flax is perfect for a quick breakfast or afternoon snack.

Course Breakfast, Snack

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 0

Blending 1

Total Time 6

Servings 12-oz servings

Calories 198kcal

Author Kristi

Equipment

Ingredients

8 oz Silken Tofu
1 naval orange
1 cup Spinach baby spinach
2 tablespoon flax meal
1 cup water can use milk or half milk, half water
1½ cups frozen blueberries
2 cups frozen mango chunks

Instructions

Place all ingredients into the blender in the order listed in the recipe.
Put the lid of the blender on and blend on high for about one minute (likely longer if not using a high-speed blender). Serve immediately and enjoy!

Notes

*Nutrition facts are an estimate based on a database that this owner is not responsible for maintaining. Exact nutrition information is based on actual ingredients and amounts used.

There is no need to press water out of the Silken Tofu before blending.
Can use about one-quarter cup of orange juice instead of using a fresh orange.
Can use frozen wild blueberries in place of frozen blueberries.
If using frozen wild blueberries, reduce the amount of water to half of a cup and consider adding a tablespoon or two of honey for added sweetness.
Store leftovers in an airtight container and refrigerate or freeze.
If freezing, be sure to leave at least an inch of space between the smoothie and the lid of a jar to allow for expansion. Set it in the fridge overnight to defrost. When defrosted, use a whisk to get it back to a creamy consistency before serving. I just did this and served it to my kids for breakfast. Yum!

Nutrition