Name: Silken Tofu & Winter Citrus-Pear Smoothie Bowl with Toasted Hazelnut Buckwheat Granola
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Contemporary Asian–Nordic fusion
Ingredients: 300 g silken tofu (soft); 2 small (≈120 g each; 240 g total) ripe winter pear; 2 small (juice + segments) navel orange; 80 g buckwheat groats (raw, whole); 40 g hazelnuts, toasted & roughly chopped; 20 g chia seeds; 30 ml (2 tbsp), divided honey (or maple syrup); 14 g (1 tbsp) — for granola (can substitute coconut oil for vegan) unsalted butter; 1/2 tsp (divided) ground cinnamon; 10 g flaked coconut (optional garnish); 6 g (about 8–10 leaves) fresh mint leaves; 2 pinches (one per serving) flaky sea salt; 1 tsp (for toasting buckwheat if needed) neutral oil (vegetable or grapeseed)

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