This Chocolate Protein Smoothie Bowl is so simple, yet incredibly delicious. You won’t need any protein powder, because this bowl gets its protein from tofu!
Ever since I saw Lisa from Okonomi Kitchen make her yogurt bowls with soft tofu, I was intrigued! Then I tried it myself, and it’s honestly one of the best smoothie bowl combinations ever.
The base of this chocolate protein smoothie bowl:
- frozen banana
- Japanese pressed tofu, which resembles soft tofu but it’s not as watery. I first used it in tofu mayo, and it gives a really thick, creamy and smooth texture. It also has a milder tofu taste, and when paired with chocolate, is unnoticeable. This is our source of protein!
- cocoa powder to make this chocolate flavoured.
I usually don’t add any sugar because the banana gives a natural sweetness and I like the hints of bitter chocolate. If you don’t want to add any sugar, make sure that your bananas are quite ripe before you freeze them. That’s when they have maximum sweetness!
But super overripe bananas that have really brown, mushy and almost translucent flesh don’t work as well because they’ve become very watery. If you freeze those, they don’t blend as well. The texture is more icy rather than creamy.
Optional add-ins!
- coconut sugar or a liquid sweetener
- vanilla extract to give it more flavour
- chia seeds, I add them in most of my smoothie bowls for extra omega-3!
Some topping inspiration:
- what’s a good smoothie bowl without some granola?!
- non-dairy yogurt, for a little tang. I topped this bowl with my coconut lemon sauce, which is an easy 2-ingredient version of yogurt.
- more chocolate, because there is no such thing as too much chocolate! I like shaving it off the bar rather than cutting it into pieces because it’s easier and I like the way it melts in my mouth.
- nuts/seeds
- fresh fruit! Always a good idea.
Side note, this smoothie bowl isn’t suuuuper thick but it is still really smooth and creamy. This is one of the better breakfasts I’ve had in a while, and I hope you find it as good as I do!
For more breakfast recipes, check these out:
- Vegan Pumpkin French Toast (Gluten-Free | Oil-Free | 15 Min | 5 Ing)
- Mom’s Chinese Sweet Barley Soup/薏米糖水
- Avocado Tahini Toast + Tofu Scramble (Vegan + Oil-Free)
- Peanut Butter Banana Overnight Oats
If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!
Chocolate Protein Smoothie Bowl (No Protein Powder | V | GF | OF | RSF)
Ingredients
- 1 banana frozen, chopped into coins
- 150 g Japanese pressed tofu
- ½ tbsp cocoa powder
Instructions
- Blend all in a food processor/high speed blender until smooth. Chill in the freezer for 5 minutes OR serve straightaway with desired toppings. Enjoy!
