Maybe I’m lying to myself, but I believe chilled foods in the summer months make me feel colder, and I don’t care who says otherwise. Now that the ol’ summer solstice has come to pass, I’m putting cold breakfast back on the menu. My current favorite is a fruit-packed smoothie bowl piled high with toppings like granola, coconut flakes, and, of course, a few hulking slabs of tofu.
Tofu is made from coagulated soy milk. The curds are then pressed together, usually into a brick-shape. Fundamentally, the process is very similar to the way some cheeses are made, like ricotta. Tofu comes in several different preparations, varieties, flavors, and textures. For smoothie bowl purposes, you want silken tofu. Silken tofu is delicious any time of day, and in both sweet and savory preparations, but I particularly like it in my smoothie bowl for breakfast because the delicate, creamy texture feels comforting in the morning. The added benefit is that tofu packs its own protein, so if you’re looking for new ways to stack on some grams, silken tofu can get you there. I use Nasoya organic silken tofu because the flavor is clean, subtle yet earthy, and the texture never lets me down.
To make your own smoothie bowl power breakfast, blend your smoothie according to your preference. I usually drink my smoothies on the thin-side, but if I’m making a smoothie bowl then I cut down on the liquid to make the consistency thicker. It’s more spoon-friendly that way, and the toppings don’t become soggy or sink immediately.
Make about two cups of fruit smoothie and pour it into a bowl. Open the package of silken tofu and flip it out onto a cutting board. One with a moat is preferable since silken tofu doesn’t drain as readily as firm tofu does, but it will release water while you cut it. I sliced off three half-inch pieces across the short side of the brick and laid them down in my smoothie. Then it’s a free-for-all, pile on any toppings you like. I enjoy the contrast of crunchy toppings with the soft, cool tofu and velvety smoothie.
Set yourself up for smoothie bowl success:
Silken tofu: Nasoya Organic Silken Tofu
A cutting board that won’t flood: Bamboo cutting board with juice groove
Immersion blender for smooth blending: Braun hand blender kit
When set afloat in a sea of blended fruit and yogurt, the fridge-cold tofu is a refreshing point of interest. It’s like the strawberries in a strawberry shortcake; you try to get at least one piece in every bite. Silken tofu’s light, earthy flavor, and creamy texture pair well with absolutely any smoothie flavor. Try a tropical fruit smoothie with pineapple, sorbet, banana and mangos, or even a chocolate protein powder smoothie. Sprinkle on cocoa nibs, toasted nuts, coconut chips, and granola. Keep it simple and eat it as-is, or add a few whole fruits to reflect what you used in the smoothie.
