Ingredients

• 200 g silken tofu — drained
• 40 g unflavoured or mild vanilla plant-based protein powder — ready to use
• 80 g cooked cooled brown rice — soft cooked
• 250 ml unsweetened almond milk — chilled
• 80 g frozen banana — sliced
• 24 g peanut butter — smooth
• 2 g matcha powder — sifted
• 1 g ground cinnamon — ready to use

Instructions

1. Add the almond milk to a blender jug first to help everything blend smoothly.
2. Add the silken tofu, cooked cooled brown rice, frozen banana, peanut butter, protein powder, matcha powder, and ground cinnamon.
3. Blend on low, then gradually increase to high for 45–60 seconds until completely smooth and creamy, scraping down the sides if needed.
4. Taste and adjust thickness with a little extra almond milk if too thick, or a few ice cubes if you prefer it colder and slightly thicker.
5. Pour into small glasses or jars; sip slowly, pausing if you feel full, and store any remaining smoothie in the fridge.