Raspberry Breakfast Smoothie

A protein-rich, gluten-free, vegan breakfast doesn’t get any easier than this.

Ingredients

• 1 (10.5-ounce) box organic silken tofu
• 1 cup frozen raspberries or strawberries
• 1/2 cup fresh orange juice
• 2 tablespoons brown rice syrup (or honey, if you’re not vegan)
• 1 tablespoon fresh lemon juice

Servings 2 people

Print Recipe

Instructions

• In a blender, combine all ingredients.
• Purée until smooth and sweeten to taste.

Notes

PER SERVING: 312 cal, 4g fat (1g mono, 3g poly, 1g sat), 0mg chol, 10g protein, 62g carb, 6g fiber, 10mg sodium