Most of the green smoothie recipes we feature on this site are made with some form of non-dairy milk, be it coconut milk for extra tropical flavor or almond milk for a nutty protein punch. Non-dairy milk is a great addition to any smoothie, but if for some reason you don’t drink it (allergies, dietary restrictions, worried about carrageenen), this recipe is here to help, with a green smoothie that’s creamy, bright, and flavorful, but contains no non-dairy milk. And trust me, you won’t miss it.
Tofu is a surprising champion when it comes to green smoothie texture. Not only does it give you a massive protein boost, but it makes the smoothie incredibly creamy, almost shake-like. And thanks to tofu’s unassuming flavor, you’ll never know it’s there. I personally don’t eat a lot of tofu, since there’s some scary scientific evidence that too much soy harms the female reproductive system, but as a vegetarian, I’m not one to turn down extra protein. So if there’s tofu in the apartment, I’ll blend it up.
I also had mint and basil on hand while making this, and the creaminess of the tofu plus the brightness of the herbs made for a truly memorable smoothie. Mint soothes the stomach and helps you breath easier, while two teaspoons of basil gives you 60% of your daily vitamin K requirement, and helps with bone health, heart health, brain function, and healthy blood clotting.
- about 1/3 cup tofu
- small handful mint, washed
- small handful basil, washed
- several handfuls of the green of your choice (I used spinach and kale)
- about 2-3 cups fresh or frozen fruit
Blend together the tofu, herbs, greens, and about a cup of water until everything turns into a bright green liquid. Too thick? Add more water.
Add the fruit and keep blending, drizzling in more water as necessary. You don’t want to turn this into a watery mess, so just add enough water to reach the consistency you want. I like my smoothies to be sippable through a straw.