I'm a smoothie fanatic. As such, I am always looking for ways to innovate and improve my smoothie game. A few years ago, I came upon a magical ingredient that transformed my smoothies—and to this day I haven't seen it in a single smoothie recipe, ever, including vegan and vegetarian ones. Instead, it's always the same "secret" suspects: avocado, flax in all its forms, coconut "meat," coconut milk, hemp milk, hemp seed, spinach, almond milk, etcetera. The smoothie world is missing out, and for the sake of all future smoothies you make at home, I'm here to change that. Keep scrolling to learn what it is and majorly improve your morning meal.
The sneaky ingredient? Silken tofu. Many, if not most, people (particularly non-vegetarians) don't even know such a thing as silken tofu exists. It's not the same kind of tofu you would see at a salad bar, or that would be the non-meat option on a Thai or Asian food menu. It's a soft version of tofu that comes in a water-packed case and is utterly tasteless. It is essentially made for smoothies (and desserts like mousse and pudding), because it resembles the creamy texture of a full-fat dairy item like cream itself, or yogurt. Except it has practically negligible calories and fat, with tons of protein.
Basically, it turns any smoothie into a more filling and creamier version of itself. An all-greens smoothie suddenly takes on the consistency of a milkshake when silken tofu is added. It tastes so decadent and delicious, except it's super-good for you. It's pretty much nothing but protein masquerading as full-fat cream. It's a dream—and totally vegan. I never make a smoothie without it, and whenever I make one for guests, they invariably ask what's in it. Keep scrolling to see my favorite kind, and the recipe for the exact green smoothie I make almost every morning.