Walking Through Lavender Fields
Vegan Bircher Muesli with Silken Tofu 1

Vegan Bircher Muesli with Silken Tofu (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 taste the silken tofu, it just adds a creaminess to the bircher muesli.

This is my take on this classic dish with all the beautiful fruits, nuts and seeds that I love. Of course you can personalise 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

Vegan Bircher Muesli with Silken Tofu (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 these overnight oats, this is a nutritious, healthy and delicious breakfast.
5 from 1 vote
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Breakfast
Servings 1
Calories 526 kcal


  • 50 g porridge oats (I used Nairns 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


  • 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. Cover and leave in the refrigerator to soak over night or use it right away (since we are using soft porridge oats they don't really need to soak over night).
  • Add currants, sliced fig, walnuts, hemp seeds, sunflower seeds, pumpkin seeds and optional lavender buds then mix well.


*For best result use soft silken tofu (and not firm or extra-firm silken tofu) because it has higher water content. Otherwise the bircher muesli can lack moisture. If you want to use firm or extra-firm silken tofu add 2 tbsp of water to bircher muesli to compensate for the lack of moisture.
*Not all brands of silken tofu are the same, some of them have a more pronounced tofu taste that can come through slightly in this bircher muesli. For example Clearspring silken tofu is not the best choice for this recipe because the taste of tofu is coming through too much. I love Taifun silken tofu because it gives this recipe the creaminess without the taste of tofu.
*I prefer sweeter apples for this recipe, like Gala.


Serving: 1servingCalories: 526kcalCarbohydrates: 82gProtein: 18gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gSodium: 7mgFiber: 12gSugar: 35g
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