Beetroot Creamy Tofu With Blueberries

Ingredients

Metric


150 g blueberries
400 g firm tofu
80 ml non-dairy milk
150 g ~ 1 medium cooked beet
30 g ~ 4 medium prunes or dates

Optional Topping:
6 almonds, chopped


US


1 cup blueberries
13 oz firm tofu
⅓ cup non-dairy milk
5 oz ~ 1 medium cooked beet
1 oz ~ 4 medium prunes or dates

Optional Topping:
6 almonds, chopped


MAKES2 portions
PREP TIME10 minutes
COOKING TIME-
TOTAL TIME10 minutes
Steps
1Add tofu, milk, cooked beet and prunes 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) of 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
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
4.89 of 5 - 19 votes


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