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6 oz silken tofu

1 medium banana

2/3 cup soy milk

1 cup frozen blueberries  (I used frozen wild blueberries cuz that's what I had)

1 Tbsp honey

2-3 ice cubes

I used blackstrap molasses instead of honey, and it gave it this super rich, deep sweetness.  That stuff is dark, so the drink was like a super dark indigo almost navy blue color--which was kinda cool.

I didn't do what the directions suggest for dealing w/ the tofu:

Directions:  Drain the silken tofu to remove excess water. Peel and slice the banana. Place on a baking sheet and freeze for about 15 minutes (this helps making the smoothie thicker).

Blend the banana, tofu and soy milk for 30 seconds. Add 1/2 cup of the frozen blueberries and process until smooth. Add the remaining blueberries, honey and ice cubes if using the process again, until smooth.