A customizable, high-fiber breakfast combining frozen bananas, plant-based protein, and probiotics into a dense base. Topped with seeds, granola, and microgreens, it delivers 15+ g plant protein and 8 essential vitamins, prioritizing live enzymes for optimal nutrition.
Frozen bananas, 2 medium
Vanilla tofu, ½ cup (or ½ cup coconut milk yogurt)
Chia seeds, 1 tbsp
Almond milk, ¼ cup (unsweetened, refrigerated)
Tahini, 1 tsp (add ½ tsp maple syrup for sweetness)
Nori crumbles, 1 packet (e.g., crumbled seaweed sheets)
Toasted coconut flakes, 1 tbsp (optional)
Fresh microgreens, 2 tbsp
Granola (without honey/lard), 2–3 tbsp
Lemon juice, 4 drops
Add frozen bananas, chia seeds, and almond milk to blender
Pulse 8 times until chunky texture forms
Increase blender speed to high for 30 seconds, continuing to pulse
Press tofu gently with parchment paper to remove excess moisture
Add softened tofu and tahini to blender
Blend until thick and smooth, scraping down sides as needed
Transfer mixture to bowl using silicone spatula
Use the back of the spoon to create decorative swipes
Sprinkle nori, toasted coconut, granola, and microgreens over the base
Squeeze 4 drops of fresh lemon juice for brightness
Pre-freeze banana slices for consistent thickness. Use a tamper for dense mixtures. Nori crumbles can be omitted for a seafood-free option. Leftover base thaws to use as a probiotic smoothie. Store toppings separately for maximum crunch.