Walking Through Lavender Fields
Vegan Bircher Muesli with Silken Tofu 1
Breakfast

Bircher Muesli with Silken Tofu (V, GF)

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 yoghurt 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.

More delicious breakfast recipes with silken tofu:

Vegan Bircher Muesli with Silken Tofu 1

Bircher Muesli with Silken Tofu (V, GF)

This fruity and nutty bircher muesli has one secret ingredient that makes it different from the classic version. Silken tofu is used instead of plant based yoghurt for a protein boost which adds creaminess but not the taste of silken tofu. With so many fresh and dried fruits, nuts and seeds included in this overnight oats this is a nutritious, healthy and delicious breakfast.
5 from 1 vote
Prep Time 20 mins
Cook Time 0 mins
Total Time 20 mins
Course Breakfast
Servings 1
Calories 646 kcal

Ingredients
  

  • 50 g porridge 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
  • 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 groats (the raw / green buckwheat)

To decorate:

  • edible dried or fresh flowers

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 all in one recipe.)
  • In a bowl mix together oats, grated apple (I grate it on the smallest holes of the grater), orange juice, silken tofu, maple syrup, cinnamon and vanilla. You can cover and leave in the refrigerator to soak over night or continue with other ingredients right away (since we are using soft porridge oats, they don't really need to soak overnight).
  • 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 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.

Nutrition

Serving: 1servingCalories: 646kcalCarbohydrates: 111gProtein: 23gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 99mgFiber: 19gSugar: 52g
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