Recipe: Appetizing Oil-free and Egg-free Tofu Brownies

Catherine Gibson
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Recipe: Appetizing Oil-free and Egg-free Tofu Brownies
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Recipe: Appetizing Oil-free and Egg-free Tofu Brownies Delicious, fresh and tasty.

Oil-free and Egg-free Tofu Brownies. Great recipe for Oil-free and Egg-free Tofu Brownies. I found this recipe in the macrobiotic recipe book "Sweet! Sugar-fee Desserts" by Patricio Garcia de Paredes.

An easy recipe for super-moist and fudgy chocolate fudge vegan brownies, using tofu as an egg replacer, which is also what keeps them super moist!

As a vegan recipe, these brownies are dairy-free, egg-free and cholesterol-free, and with maple syrup instead of sugar, they're also refined-sugar free, which is great for vegans who want to avoid.

Good old-fashioned, moist and fudgy brownies made from scratch have landed a spot in the ever expanding collection of vegan dessert recipes!.

You can have Oil-free and Egg-free Tofu Brownies using 11 ingredients and 7 steps. Here is how you cook that.

Ingredients of Oil-free and Egg-free Tofu Brownies

  1. Prepare of ☆Cake flour.

  2. It’s of ☆Strong bread flour.

  3. You need of ☆Cocoa powder.

  4. You need of ☆Baking powder.

  5. Prepare of Silken tofu (not drained).

  6. Prepare of Miso (Hatcho miso).

  7. Prepare of Marmalade.

  8. It’s of Maple syrup.

  9. Prepare of Vanilla beans or vanilla essence (optional).

  10. It’s of Walnuts (optional).

  11. It’s of Orange peel (if you have it, if not increase the marmalade jam to 3 tablespoons).

Rich and decadent, without being overly sweet, these classic homemade vegan brownies are completely dairy free, egg free, healthy-ish, and downright delicious!

Add the beans, syrup, applesauce, baking powder, vanilla and salt to a food processor and blend for a minute.

Scrape the top and sides and then add the cocoa powder and oat flour.

I find that the processor is much quicker, but the brownies lose a bit of their fudge-y consistency if you over process them.

Oil-free and Egg-free Tofu Brownies step by step

  1. Add the powder ingredients marked with ☆ to a bowl and mix together with a whisk. If you have time, roast the walnuts for 5 minutes at 180℃ and finely chop. Preheat the oven to 180℃..

  2. In a separate bowl, cream together the tofu and miso..

  3. Add the marmalade, maple syrup, orange peel and vanilla beans to the bowl from Step 2 and mix in well..

  4. Add the contents of the bowl from Step 2 into the bowl from Step 1 all at once and mix in gently with a rubber spatula. Add in the walnuts whilst the mixture is still lumpy..

  5. Line a pound cake tin with parchment paper and pour in the mixture. Level out the surface and bake for 18-20 minutes at 180℃..

  6. For this design, I cut out a heart-shaped piece of paper with a cutter and rested it on the center of the brownie. I then sifted powdered sugar over the top..

  7. Simple version without orange: Take away the marmalade and orange peel and instead use 4 1/2 tablespoons maple syrup, 1/2 tablespoon water..

Of the two options, I preferred them after hand mixing in a bowl.

Place all dry ingredients in a bowl or food processor.

Or, simply follow this recipe for Best Ever Vegan Brownies.

Silken Tofu as an Egg Substitute for Brownies.

Tofu can be considered as a vegan's staple ingredient.