Beetroot Creamy Tofu With Blueberries
Ingredients
Metric
150 g blueberries
400 g firm tofu
80 ml milk | soy, oat or almond
150 g ~ 1 medium cooked beet
30 g ~ 4 medium dates
Optional Topping:
6 almonds, chopped
US
1 cup blueberries
13 oz firm tofu
⅓ cup milk | soy, oat or almond
5 oz ~ 1 medium cooked beet
1 oz ~ 4 medium dates
Optional Topping:
6 almonds, chopped
MAKES2 portions
PREP TIME10 minutes
COOKING TIME-
TOTAL TIME10 minutes
Steps
1Add tofu, milk, cooked beet and dates to a blender (large cup).
2Blend for 60 seconds. Shake the cup - or mix the contents with a spoon or a spatula. Blend for another 60 seconds, or until smooth.
Protein Boost: Add 30 g (2 tbsp) vanilla protein powder and 60 ml (¼ cup) more milk then blend again until smooth ~ 1 minute.
Protein Boost: Add 30 g (2 tbsp) vanilla protein powder and 60 ml (¼ cup) more milk then blend again until smooth ~ 1 minute.
3Split into two portions and spread the cream tofu on top of plates using a spoon or a spatula.
4Top with blueberries.
5Garnish with chopped almonds.
Nutritional Info
Makes 2 portions
400 Calories per portion
32g protein
32g carbohydrates
5g fiber
16g fat
400 Calories per portion
32g protein
32g carbohydrates
5g fiber
16g fat
High in Vitamins B1, B2, B6, Folate, E, K
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
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