Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Strawberry-Orange-Vanilla Breakfast Smoothie

Scott Phillips

Servings: one.

The secret ingredient is silken tofu in this smooth, creamy, yet entirely non-dairy smoothie.



  • 8 frozen strawberries
  • About 1/4 lb. plain silken tofu
  • 1/3 cup orange juice
  • 2 Tbs. honey; more to taste
  • 1/2 tsp. pure vanilla extract

Nutritional Information

  • Nutritional Sample Size based on one serving
  • Calories (kcal) : 270
  • Fat Calories (kcal): 30
  • Fat (g): 3.5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 0.5
  • Cholesterol (mg): 0
  • Sodium (mg): 10
  • Carbohydrates (g): 54
  • Fiber (g): 2
  • Protein (g): 7


  • Combine all of the ingredients in a blender and blend until smooth. Serve in a chilled glass.


Rate or Review

Reviews (5 reviews)

  • BwarengaGriggs | 10/31/2019

    Tasty recipe!!
    I want to recommend this recipe - Strawberry Spinach Smoothie https://greenann.com/recipe/strawberry-spinach-smoothie/
    Delicious and Healthy!
    1 cup Strawberries
    1 ripe Banana
    3 ounces Baby spinach
    ½ cup Almond Milk
    1 cup Water

  • Lolah208 | 12/08/2014

    My husband and I tried this recipe recently and we both loved the creaminess and lovely flavor of the classic strawberry/banana combo with the hint of wild honey. I am lactose intolerant so it was exciting to have something of this creamy consistency with no dairy involved! I think this will be a new go-to breakfast for us.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial