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 (GF)
- 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.