Breakfast

Bircher Muesli with Silken Tofu (V, GF)

Name: Bircher Muesli with Silken Tofu (V, GF)
Prep time: 20 min
Total time: 20 min
Ingredients: 50 g oats ((I used Nairns Gluten Free Scottish Porridge Oats)); 125 g apple (grated with skin on); 45 ml (3 tbsp) freshly squeezed orange juice; 125 g silken tofu ((I used extra firm silken tofu)); 5 ml (1 tsp) maple syrup; 1/8 tsp ceylon cinnamon powder; 1/8 tsp vanilla powder; 5 g dried goji berries; 5 g dried black currants; 2 sliced fresh figs (divided (or use dried ones if fresh not available)); 25 g pomegranate seeds (divided); 5 g pistachios ((or use pulp from making pistachio milk)); 3 g halved almonds (optional roasted (or use pulp from making almond milk)); 7 g halved hazelnuts (optional roasted (or use pulp from making hazelnut milk)); 3 g (1 tsp) hulled hemp seeds; 3 g (1 tsp) golden flax seeds; 5 g buckwheat ((the raw / green buckwheat)); dried edible rose petals; dried edible lavender buds; other edible flowers, fresh or dried

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The inspiration for this recipe comes from my trip to New Zealand. My husband and I were on a long road trip across the country and stopped at a restaurant/store called Chantal Organics. I ordered a bircher muesli and it was amazing. Not just the taste but also their presentation of the dish.

I love adding ingredients with lots of protein content so I got the idea of using silken tofu instead of plant based yogurt in my bircher muesli. It turned out great and you can’t really feel the difference, it just adds a creamy texture.

This is my take on this classic dish with all the beautiful fruits that I love. Of course you can personalize it in many ways, substitute the toppings with other fresh or dried fruits, other nuts and seeds.

Bircher Muesli with Silken Tofu (V, GF)

Fruity and nutty bircher muesli with silken tofu instead of plant based yogurt for a protein boost.

5 from 1 vote

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Prep Time 20 mins

Cook Time 0 mins

Total Time 20 mins

Course Breakfast

Servings

Calories 646 kcal

Ingredients

50 g oats (I used Nairns Gluten Free Scottish Porridge Oats)
125 g apple grated with skin on
45 ml (3 tbsp) freshly squeezed orange juice
125 g silken tofu (I used extra firm silken tofu)
5 ml (1 tsp) maple syrup
1/8 tsp ceylon cinnamon powder
1/8 tsp vanilla powder
5 g dried goji berries
5 g dried black currants
2 sliced fresh figs divided (or use dried ones if fresh not available)
25 g pomegranate seeds divided
5 g pistachios (or use pulp from making pistachio milk)
3 g halved almonds optional roasted (or use pulp from making almond milk)
7 g halved hazelnuts optional roasted (or use pulp from making hazelnut milk)
3 g (1 tsp) hulled hemp seeds
3 g (1 tsp) golden flax seeds
5 g buckwheat (the raw / green buckwheat)

to decorate:

dried edible rose petals
dried edible lavender buds
other edible flowers, fresh or dried

Instructions

Put silken tofu into a blender and mix it until it becomes very smooth. (I usually do this with the whole batch of silken tofu even if I don't use it in one recipe.)
In a bowl mix together oats, grated apple, orange juice, silken tofu, maple syrup, cinnamon and vanilla. Cover with a plate and leave in the refrigerator to soak over night.
Next morning add goji berries, currants, 1 sliced fig, half of pomegranate seeds, pistachios, almonds, hazelnuts, hemp seeds and flax seeds then mix well.
Transfer the mixture to a large plate. Sprinkle buckwheat groats, the other half of pomegranate seeds and the other sliced fig around the edges. Decorate with dried and fresh edible flowers.

Notes

*Prep time does not include time for soaking the oats.

Nutrition

Serving: 1servingCalories: 646kcalCarbohydrates: 111gProtein: 23gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 99mgPotassium: 894mgFiber: 19gSugar: 52gVitamin A: 2376IUVitamin C: 43mgCalcium: 104mgIron: 3mg

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