Raspberry Tofu Smoothie

Raspberry Tofu Smoothie
Guest post by Louisa from Living Lou

As much as I love breakfast, I actually find it’s one of the more difficult meals of the day. It’s not that it’s complicated or anything, but my days start very, very early, at the glorious hour of 5am. So for me, it’s more of a question of what do I want to eat at 5am. That’s where I came up with my idea for my new smoothie video series that is kicking off today. For the next month, I’ll be posting a new smoothie recipe and accompanying video every week! Be sure to subscribe to my YouTube channel to get these recipes first (you can also follow me on Snapchat @LivingLou where I share snapchat recipes every week). I have four completely new and unique smoothies that I can’t wait to share. Here’s the first video! 

Smoothies are definitely one of my go-to weekday breakfasts, (I mean, as much as I would love to have baked apple french toast every day, no can do). I’ve also realized that oatmeal is another option – especially on cold mornings. I’ve been making my banana steel cut oats and apple cinnamon oatmeal pretty regularly. I find that both smoothies and oatmeal tend to keep me full until lunch. 

So what’s the deal with this raspberry tofu smoothie? I know, it sounds kind of crazy, but trust me, it’s magical. You can’t taste the tofu at all, and the raspberries give it a nice flavor that is perfect for summer! You can also add a touch of honey if you want it a little sweeter. I’ve also opted to use almond milk here to keep it vegan, but you could use regular milk if you prefer. 

Ingredients: 

1 cup frozen raspberries

½ cup ice

¼ cup cubed silken tofu

1 ¼ cups unsweetened almond milk

1 tsp honey (optional) 

Directions: 

Combine all ingredients in a blender and blend until smooth.