Dairy-Free Blueberry Tofu Smoothie

Silken tofu gives smoothies a luscious, creamy texture similar to yogurt and is suitable for anyone on a dairy-free diet.

6 ounces silken tofu

1 medium banana

2⁄3 cup soy milk

1 cup blueberries, frozen or

fresh, divided use 1 tablespoon honey

2-3 ice cubes, if desired Instructions: Drain the silken tofu to remove excess water (silken tofu has a high water content.) Peel and slice the banana. Place on a baking sheet and freeze for about 15 minutes if desired (this helps make the smoothie thicker.)

Blend the tofu, banana and soy milk for 30 seconds in a blender. Add 1⁄2 cup of the blueberries and process until smooth. Add the remaining blueberries (reserving a few for garnish), honey and ice cubes, if using, and process again until very smooth.

Makes 1 serving Adapted from thespruceeats.com