Sunday Smoothies: Watermelon Cran-Raspberry with Silken Tofu

Green Girl Goodies, July 2012

Lately I have been trying to be extra healthy and avoid meat.  In order to make sure I am still getting the necessary protein, I have been experimenting with ways to incorporate tofu into many recipes.  In many dishes (especially the smoothies) I am trying to include the tofu without drastically altering the flavor profile or texture of the end product.  In order to do so it is critical to find a good brand of silken tofu.  I have been using Mori-Nu Silken Tofu and it works great. 

In the case of smoothies it is crucial for the tofu to be smooth and blend easily.  Look for the word “silken” to be on the tofu you choose.  Although the Mori-Nu says “firm”, it is still silken.  Also, these days many soy products come from genetically modified soy beans so look for the Non-GMO label on the tofu you choose.  Enjoy!

Yield 5 c (2 large servings or 4 small)

1 c Seedless Watermelon, rough chop or just scooped with a spoon straight from the watermelon

4 ea Romaine Lettuce Leaves

½ Mori-Nu Silken Tofu Block (approximately 6 oz)

2 c Raspberries, frozen

2 c Cranberry Juice

8 tb Honey flavored Agave

3 tb Chia Seed

-          Place the watermelon in the blender first.  Then using your hand, break up the tofu into the blender.

-          Rip the romaine leaves into small pieces and place them in the blender.

-          Add the cranberry juice, then raspberries and blend.

  

-          Once blended, pour the smoothie into the serving glasses.  Split the chia seed accordingly between the servings and stir to blend in.

Next Sunday Smoothie:

Peanut Butter, Banana and Soy Milk