Name: Matcha Fauxba Tea Smoothie
Total time: PLACEHOLDER
Ingredients: 1½ cups baby spinach; 1 cup ice; 1 orange , peeled and quartered; 1 very ripe Asian pear , peeled, quartered, and cored; 4 ounces silken tofu; 1–2 teaspoons matcha powder; ¼ cup water , plus extra as needed; ½ cup fresh or thawed frozen blueberries

Why This Recipe Works

Boba is often enjoyed with a tea-based drink, so here we played with that expectation by adding 1 to 2 teaspoons of matcha powder to our smoothie. Matcha has a uniquely tannic flavor and provides a striking green hue in addition to some energizing caffeine. We kept things green with fiberful baby spinach but countered its slightly grassy flavor with a juicy orange and ripe pear. Our surprising ingredient here was silken tofu, which improved the overall texture of the beverage with a touch of soft creaminess. Plus, it offered a bit of plant-based protein. Placing the blueberries in the bottom of the glass before adding the smoothie on top is reminiscent of the boba-drinking experience, so this smoothie may best be enjoyed with a wide straw.

Before You Begin

Do not substitute soft or firm tofu. If storing, keep smoothie mixture and blueberries separately. Combine when ready to serve.

Instructions

Add spinach, ice, orange, pear, tofu, matcha, and water to blender (in that order) and process on low speed until mixture is combined but still coarse in texture, about 10 seconds, scraping down sides of blender jar as needed. Gradually increase speed to high and process until completely smooth, about 90 seconds. Adjust consistency with extra water as needed.

Divide blueberries between 2 glasses and top with smoothie. Serve.