I think this is a breakfast that needs to be re branded.

It needs a focus group. It needs some SMART objectives. It needs some brainstorming, with butcher’s paper and pens that will stain the sides of your index finger. In the wake of that, it might need someone to develop a proper style guide to ensure the new brand is consistently articulated. 

Because, let’s be honest; ‘Tofu Smoothie’ doesn’t sing its own praises.

In fact, it even makes me shudder a little saying it.  And I’m the one who’s spruiking it.

So, before this goes too far,  here’s what it has going for it. 

It’s really fast to make.
It’s filling.
It’s got protein in it (not a bad thing if you don’t want to be starving and reaching for butter slathered banana bread with your 9.30 am coffee).
It uses up the sad bananas in the bowl.
It makes good out of the half a pack of silken tofu that’s still squatting in the fridge after last night’s Asian themed dinner.
It’s vegan (I think that’s trending at the moment, right?)
With the berries, it comes out a pretty colour.

Applications for the re branding focus group will be accepted below. But first, you might want to try it.


Tofu smoothies

Serves 1 or 2 for breakfast.

Equipment
A blender or a stick blender

Shopping/foraging

1 ripe banana
1 cup of berries (blueberries/raspberries, frozen is also fine)
200 ml of juice (pineapple is nice)
200 grams of silken tofu

Here’s how we roll


1. Peel the banana and dump everything into a blender.
2. Whizz it. Lots and lots. It has to be smooth.
3. Drink straight away.