This is the most heavenly breakfast on a baking hot summer’s morning, particularly if you’ve just been a for a run or walk and need both protein and to cool down!
Silken tofu is the secret ingredient here, which results in a delicious and protein-rich alternative to yoghurt. You can load up your bowl with seasonal fruits and granola/muesli/seeds as you like. I tend to do a combination of both, as you can see.
The strawberries and blueberries are all homegrown, by the way!
Silken tofu summer breakfast bowls
Serves 2
1 x 300g pack of silken tofu (I tend to use Woolworths Macro brand)
150g frozen bananas
150g other frozen fruit (I most often use mango, blueberries and strawberries, but sometimes I’ve used apricots, pineapple and cherries. Alternatively just use 300g frozen bananas + handful of fresh fruit )
A handful of fresh fruit - optional - I usually put in a handful of fresh blueberries or strawberries from the garden that are fine to eat but a little wart-like in appearance
20g peanut or almond butter
Fresh seasonal fruit, to serve
Muesli, granola or nut/seed mix, to serve
It couldn’t be simpler - but you will need a powerful blender for this recipe, something that can basically crush ice. I’ve not tried it in my food processor but I can imagine it would produce similar results, you might just have to pause and scrape down the sides. My blender came with a special prodding stick, so you can “stir” the mixture as it blends, if anything gets stuck (and it usually does).
Open and carefully drain the excess liquid away from your silken tofu. Don’t worry if there’s still a little bit. Once you’ve done this you can either invert it on to a plate, or leave it in the container (which is what I do!), and use a small sharp knife to cut the tofu into rough cubes.
Place the silken tofu cubes in the blender first, and then add the rest of the ingredients. Adding the tofu first really helps the mixture blend better, as it turns to liquid that then draws all the other ingredients in!
If you have a digital scale, it’s even easier. I just place the empty blender jug on the scale, add the silken tofu, then reset the scale to zero and add the rest of the ingredients.
A note on the fruit: use whatever you’ve got and enjoy the combination of. It’s important that at least half the mixture is frozen fruit, as the more frozen fruit you use the thicker it will be (and I like it thick so I mostly use all frozen fruit with a bit of fresh as an extra). I only tend to buy frozen fruit when it’s on special, as it’s quite expensive these days. When bananas are in season and cheap, I buy several kilograms and freeze them. That way, I always have some frozen fruit on hand for a smoothie or for this breakfast bowl.
Place the lid on and blend until the ingredients become a thick smooth mixture, a bit like soft ice cream. If you have a prodding stick, like me, you can keep the blender running and prod the pesky bits from the sides (but be careful!). Otherwise, pause and scrape down the sides of the blender as needed. If it’s not blending, stop, and rearrange the ingredients, maybe add a touch of water or soy milk. As mentioned, adding the tofu first seems to avoid this.
Stop once everything is well combined and there are no remaining chunks of unblended frozen fruit. Keep an eye on it because if you like it thick, you’ll want to stop once everything is blended - the longer you blend, it will lose its thickness.
Once ready, pour (with the assistance of a spoon/spatula) into two waiting bowls (which you could also have chilling in the freezer, if it’s a particularly hot day).
Scatter the top with fresh seasonal fruit and muesli/granola/nuts/seeds. Eat!
Best enjoyed sitting in your garden in the sun, soaking up the delicious headiness of summer. Memories of winter porridge will feel very distant indeed.
And I promise you, you can’t taste the tofu!