This vegan bircher muesli is an incredibly healthy breakfast. There are many different nourishing ingredients in it: oats, apple, orange juice, silken tofu, hemp seeds, sunflower seeds, pumpkin seeds, figs and walnuts. The best part is that the taste is amazing! The second best part is that you can personalise it in many ways, substitute the add-ins with other fresh or dried fruits, other nuts and seeds. The taste will still be amazing.
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 vegan bircher muesli. You may perhaps think this is an odd ingredient to add to the bircher muesli. But it really works or at least it works with some brands of silken tofu. Some of them do have too strong flavour that can’t be properly masked in this recipe. But some brands of silken tofu are not too strong and you can’t really notice that silken tofu is being used in this bircher muesli. All you can feel is a pleasant creaminess.
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. But they didn’t use silken tofu as an ingredient in their recipe.
Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.
More delicious breakfast recipes with silken tofu:
Vegan Bircher Muesli with Silken Tofu (GF)
Ingredients
- 50 g porridge oats (I used Nairn's Gluten Free Scottish Porridge Oats)
- 125 g apple cored and grated with skin on
- 45 ml (3 tbsp) freshly squeezed orange juice
- 125 g silken tofu
- 5 ml (1 tsp) maple syrup
- 1/8 tsp Ceylon cinnamon powder
- 1/8 tsp vanilla powder
- 5 g dried black currants
- 1 fresh fig or use dried one if fresh not available
- 10 g walnuts broken into pieces
- 3 g (1 tsp) hulled hemp seeds
- 3 g (1 tsp) sunflower seeds
- 3 g (1 tsp) pumpkin seeds
- a sprinkle of dried edible lavender buds optional
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. Since we are using soft porridge oats they don't really need to soak over night so you can add the rest of ingredients right away.
- Add currants, sliced fig, walnuts, hemp seeds, sunflower seeds, pumpkin seeds and optional lavender buds. Mix well and serve.
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