Scrummylicious and a great way to use up the fruity bits and bobs in the fridge and kitchen cupboards. Ok, ok, ok. Yes I know that tofu isn’t raw and I have laughed over the years at tofu meals as vegan meat substitutes. I went on a bootcamp some years ago and the only way that they could cope with me being vegan was to serve me up tofu at pretty much every meal. ‘I haven’t eaten this stuff in years!’ I would wail. I still ate the lot though. If anyone has been on a bootcamp you pretty much know that you would consider eating your own toenail clippings on some days (not at Raw Juice Camp though hehe!)
I had a packet of silken tofu that needed using up, lurking in the back of the cupboard. I made a curry last night and with the last few slices decided that it was good enough to polish off for breakfast. Oh boy! Am I sure glad that I did.
You can throw pretty much anything together for this scrambled muesli but as an ishy (always is eh!) guide this is what I put in per glass:
- 2 tbspn muesli or granola
- 2 slices of silken tofu
- 3 strawberries
- 2 dates (preferably soaked but not essential)
- 2-4 walnuts (preferably soaked but not essential, at the least rinsed)
- 1 tspn raw honey
- drizzle of coconut or almond milk
- 1/2 sliced apple
- 1 tbspn coconut chips
Layer the muesli in your glass, in the order of the recipe and it’s as simple as that!
Keeping it juicy & raw