Peel banana, chop into smaller pieces and place in the freezer for an hour. Drain tofu to remove excess water. Chop cucumber.
In a blender add in almond milk, tofu, chia seeds, cucumber, spinach leaves, almond butter and banana – blend until smooth.
TIP: Feel free to use a fresh banana, freezing the banana just makes the smoothie a little thicker.
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½ box silken tofu 300g
1 cup almond milk
1 tsp chia seeds
1 lebanese cucumber
1 cup spinach leaves
1 tsp almond butter
½ frozen banana