Blueberry and Tofu Cream With Nuts and Chia Seeds

Need a protein-rich breakfast that’s quick and easy to prepare? This speedy start to your day will keep hunger at bay and boost your nutrient levels, too.


  • 400g (2 1/2 cups) silken tofu, drained
  • 100ml coconut milk
  • 1 tbs maple syrup, plus extra for serving
  • 300g (2 cups) blueberries
  • 2 tbs rolled oats
  • 3-4 tbs black chia seeds
  • 3 tbs walnuts, chopped
  • 3 tbs unsalted pistachios, shelled and chopped
  • 2 tbs pumpkin seeds, chopped


Step 1.
To make the tofu cream, combine the tofu, coconut milk, maple syrup, half the blueberries, oats and 1 tablespoon chia seeds in a food processor. Let stand for 5 minutes before puréeing on high until smooth.

Step 2.
Divide the tofu cream between four bowls.

Step 3.
To serve, stir together the nuts and pumpkin seeds in a glass. Spoon on top of the tofu cream and sprinkle with chia seeds. Garnish with remaining blueberries and drizzle with maple syrup.

Serves 4