Your Smoothie Bowl Could Use Some Tofu

Maybe I’m lying to myself, but I find chilled food makes me feel colder during the summer months, and I don’t care who says otherwise. Now that the old summer solstice is over, I’m back on the menu with a cold breakfast. My current favorite is the fruit smoothie bowl, filled with toppings like muesli, shredded coconut and, of course, a few awkward slabs of tofu.

Tofu is made from curdled soy milk. The curd is then pressed together, usually in the shape of a brick. In fact, the process is very similar to how some cheeses, such as ricotta, are made. Tofu comes in many types, varieties, flavors, and textures. For a smoothie bowl, you want silky tofu. Silken tofu is delicious any time of the day, sweet or savory, but I especially love it in my breakfast smoothie because its smooth, creamy texture is soothing in the morning. An added benefit is that tofu contains its own protein, so if you’re looking for new ways to pack on a few grams, silken tofu can help. I use Nasoya Organic Silken Tofu because the taste is clean, subtle yet earthy, and the texture never fails me.

To make your own energy smoothie bowl breakfast, mix the smoothies according to your preference. I usually drink watered down smoothies, but if I’m making smoothies in a bowl, I cut back on the liquid to make the consistency thicker. So it is more convenient to lie down with a spoon, and the filling does not soak and does not sink immediately.

Prepare about two cups of fruit smoothie and pour it into a bowl. Open the package of silky tofu and turn it over onto a cutting board. The moated version is preferred, as silken tofu does not drain as quickly as firm tofu, but water will come out while you cut it. I cut off three half-inch pieces from the short side of the brick and put them in my smoothie. Then it’s free for everyone, add whatever toppings you like. I love the contrast of the crunchy topping with soft cool tofu and velvety smoothie.

Set yourself up for smoothie bowl success:

Silken Tofu: Nasoya Organic Silken Tofu

A cutting board that won’t flood water: a bamboo cutting board with a juice groove

Immersion blender for homogeneous blending: Braun hand blender kit

Cold tofu left afloat in a sea of ​​fruit and yogurt mixture is a refreshing attraction. It’s like strawberries in a strawberry shortcake; you’re trying to get at least one bite in every bite. The light, earthy flavor and creamy texture of silken tofu goes well with just about any smoothie flavor. Try a tropical fruit smoothie with pineapple, sherbet, banana and mango, or even a chocolate protein powder smoothie. Sprinkle with cocoa beans, roasted nuts, shredded coconut and muesli. Keep it simple and eat as is, or add a few whole fruits to reflect what you used in the smoothie.