This smoothie is quick, easy, and perfect for a summer breakfast. Combine it with a bowl of fresh fruit and a piece of whole grain gluten-free toast and you have a delicious, nutritious meal. It’s full of protein, calcium, and potassium.

I would never have known that tofu was in this smoothie if I had not made it myself.

Place ingredients in a blender in this order and blend for 30 seconds.

2 cups of skim milk

½ cup of Silken or soft tofu

3 bananas, peeled and broken into pieces

1- 2 tablespoons of chocolate syrup or powdered cocoa mix (I used Ghirardhelli hot cocoa mix). Make sure it is gluten-free unless that is not an issue.

2 ice cubes (optional)

I only use ice if we are going to drink this right away. Otherwise, I place the blended ingredients in the refrigerator for an hour or two. This will keep refrigerated for about 3 days.