Tofuberry Smoothie

Tofuberry Smoothie

8 Reviews 1 Pic
  • Prep

    7 m
  • Ready In

    7 m
Recipe by  FEBA

“This is a recipe I made up, and I later changed it to be healthier. It's excellent! You can serve this over ice, or pour it over vanilla ice cream.”

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Adjust Servings

Original recipe yields 3 servings



  1. Place tofu, soy milk, yogurt, raspberries, banana, and orange juice in a blender. Blend until smooth. Pour in glasses over ice or vanilla ice cream.

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Reviews (8)

Rate This Recipe


This is a really good base recipe. I changed the fruit to what I had on hand (I substituted peaches and pinapple for the raspberries, added extra banana) and it turned out really tasty. I'll be trying with other fruits too when they come into season. Also, I didn't serve it over ice or ice cream. I just stuck it in the freezer for about a half hour to an hour and stirred. It wasn't too sugary sweet, and had a good drinkable texture. The kids really enjoyed this "dessert". :D



I followed this recipe exactly and then felt it was a little to runny for a smoothie and added 8 ice cubes to the blender. Next time I think I will cut the OJ in half to reduce some sweetness and leave my 8 ice cubes so the servings don't change. There's just the right amount of tofu and banana without being over powering flavors. They let the other fruit shine.



I love this recipe. My husband loves this recipe. Our children love this recipe. It is healthy AND delicious.

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Amount Per Serving (3 total)

  • Calories
  • 132 cal
  • 7%
  • Fat
  • 1.4 g
  • 2%
  • Carbs
  • 26.8 g
  • 9%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 26 mg
  • 1%

Based on a 2,000 calorie diet



previous recipe:

Gloomy Day Smoothie


next recipe:

Berry Good Smoothie II