I’m no vegetarian, but I gather soy is some great source of protein. As I’m all about smoothie meals, I started playing around with adding silken tofu to my smoothies as an alternative protein source. Usually I use protein powder or some kind of nut butter.

Silken tofu, which I found at Publix in the faux meat and cheese section in the produce arena, adds a bit of sweetness to my drinks, but the flavor is largely neutral. For this twist on the classic strawberry-banana smoothie, which doesn’t have any dairy, the tofu lends a creaminess that I might have gotten otherwise by adding plain yogurt.

I like to freeze my bananas and strawberries so the smoothie is nice and cold. No need to freeze them though; that’s a personal preference. If you do freeze your fruit, pull them out to thaw a bit 10 minutes before you make your smoothie and your blender will thank you.

Strawberry-Banana Smoothie

1 banana, frozen and slightly softened
1 cup strawberries, frozen and slightly softened
4 ounces silken tofu
1/2 – 3/4 cup fresh orange juice

Add all ingredients to a blender and mix to combine.