Vegan maca smoothie with silken tofu

Vegan maca smoothie with silken tofu: a creamy smoothie with silken tofu, raspberries, chia seeds, almond milk and maca powder – fruity, mild and quickly blended.

At a glance

• Serves 1
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 280 kcal per serving
• Protein: 20 g
• Fat: 12 g
• Carbs: 22 g

Ingredients

• 150 g silken tofu
• 100 g frozen raspberries
• 1 tbsp chia seeds
• 200 ml almond milk
• 1 tsp maca powder

Method

You’ll need: blender · sieve

1. Drain the silken tofu briefly and put it in the blender.
2. Add the maca powder and chia seeds so they are evenly distributed.
3. Add the frozen raspberries and almond milk.
4. Blend everything until the smoothie is creamy and smooth. If it's too thick, add a little more almond milk.
5. Let it stand briefly so the chia seeds swell slightly and the texture becomes more rounded.
6. Pour into a large glass and serve cold straight away.

Good to know

A smoothie like this is in the glass in two minutes and still feels like something special. Creamy, fresh and pleasantly mild.

Swaps

Almond milk → unsweetened soya milk (more protein). Raspberries → blueberries (more anthocyanins). Chia seeds → ground linseed (more lignans). Silken tofu → unsweetened coconut yoghurt (a different texture, usually less protein).

Allergens

Contains soya and tree nuts (almond milk); usually suitable for children in a small portion – mind how much the chia seeds swell. Maca is eaten as a food, but there isn't enough safety data for pregnancy, so it's best left out then. Contains: tree nuts.

Dairy-free recipes