Tofu Smoothie Success!

I was pretty impressed with this morning's smoothie experimental outcome.

The flavor was mild but pleasant, filling, not too sweet, and none of the ingredients seemed to overwhelm.  The only change I would make to this morning's smoothie would be to leave out the almond butter or sub it for a creamier version.  I usually stick to the Trader Joe's raw almond butter.

Here's my variation:

1/3 cup extra firm tofu

1/3 cup whole milk

1/2 banana, frozen

2 Tbsp flaxseed meal

1 Tbsp almond butter (optional)

1/4 cup wild blueberries, frozen

1/4 cup chopped spinach, frozen (you would never be able to guess this was in there!)

1/4 cup water

3) et Voila!

First, grind the flaxseeds if you haven't already.  I did this with a clean coffee grinder and it only took 10 seconds.

Step 1

2) Whir it up 10 seconds

First measure out your tofu, milk, flaxseed, almond butter (if using) and put them all in the blender with the banana.

Mix it all up!

Scrape down the sides of the blender and add the blueberries and spinach.  Blend it until smooth adding water as needed.
* I did add the full 1/4 cup of water since my blender is not like those high powered Vitamix.  Sure I wish I had one of those babies!



Pretty and Purple, I had my breakfast on-the-go!

So pretty!

There it is.  Among the last bits of my homemade kraut, colorful and various shaped leftover containers

 is the tupperware with the green lid, 

on the second shelf, 

hiding behind the foil-wrapped bowl.  

The unconsumed remainder of tofu.

I have been struggling with the idea of tofu lately.  I read that it is a good protein source when meat isn't an option, but then I have also read that too much isn't good for you because it is a phytoestrogen (can screw with your hormone levels).  I read that organic is okay, but what you really want to look for is non-GMO sourced soybeans.  Then I saw a video that claims any soy isn't good for you unless it is in the fermented forms of tempeh or miso.

AAAAAAAAaaaaahhhHHHHHHH!

How am I supposed to know what is right?
And here I am faced with another conundrum: Dustin likes tofu and we used a little bit last week, and now if it doesn't get used in the next couple of days it's going to go bad.  I HATE wasting food.  Sooooo, I had the bright idea of blending it (I don't care for the texture of the firm) into a breakfast smoothie.  Don't give me credit just yet; I'm planning on making it tomorrow morning.
here's the recipe I found from an old blog called 'Brownies for dinner' (cute name):

• Breakfast Smoothie (adapted from The UltraSimple Diet)

  1/4 cup silken tofu
  1/4-1/3 cup unsweetened soy milk
  2 tablespoons ground flax seed (optional)
  1 tablespoon almond butter (optional)
  1/2 banana, sliced (frozen if possible)
  1/4 cup frozen cherries
  1/4 frozen blueberries
  1/4 cup water (or more depending on your preferred thickness)
  1. Put tofu, soy milk, and banana into the blender with flax seed and almond butter if using, and blend on low until it’s mixed up.
  2. Add berries, cherries, and water. Blend starting on low and working your way up to high until everything is smooth.
  3. Enjoy!
  4. Nutrition Information:  With almond butter: 266 calories, 11g fat, 9.7g protein, 33.5g carbohydrates (7g fiber)                           Without almond butter: 171 calories, 6.2g protein, 30.5g carbohydrates (5g fiber)

Sounds good enough, right?  I'll let you know when I make it how it turns out.  I have to go grind some flaxseeds now.

<jumping for joy>