When people mention tofu, I immediately associate it with savory dishes like Chinese mapo tofu, Korean spicy tofu soup, or Japanese miso tofu soup. But tofu and brownies? That is not a combination I’d ever think of.
Recipe: Diet friendly tofu brownies
I learned recenty that tofu makes a good substitute for butter. A cup of butter, which has 184 grams of fat, can be substituted with a cup of tofu, which has 6 to 7 grams of fat.
To cut down on fat even more, you can use more cocoa powder and reduce the amount of dark chocolate.
This recipe for tofu brownies is adapted from the original recipe in Mie Okuda’s book, Thinking of You. It’s perfect for anyone who is on a diet or can’t have foods high in sugar, carbohydrates, fat, or sodium.
I really enjoyed these tofu brownies. I couldn’t detect any tofu flavor. The brownies were light and not overly sweet and had a silky, moist, and buttery texture. Cheers for this guilt-free recipe!
Makes 16 servings
1 cup of silken tofu
2 eggs, separated
1/4 cup powdered sugar
1 pinch salt
1/4 cup flour
2 tablespoons sugar-free cocoa powder
1/2 teaspoon baking powder
2 ounces of sugar free dark chocolate
A dash of pure vanilla extract
8 walnuts, chopped
Preheat the oven to 330 F.
Wrap the tofu in cheesecloth and squeeze tightly to drain. Then place tofu in a blender and mix until smooth and creamy. Transfer the tofu to a bowl and add sugar, egg yolks, and vanilla extract. Use a whisk to mix all the ingredients together.
Mix the flour, baking powder, salt, and cocoa powder with a spatula.
Melt the dark chocolate in a microwave for 20 second and stir until smooth.
Combine the melted chocolate with the wet ingredients and mix well together. Then combine the mixture with the dry ingredients and mix everything well.
In a separate bowl, whisk the egg whites until soft peaks form. Then slowly mix the egg whites into the batter.
Pour the batter into a 8″ by 8″ by 3″cake pan. Sprinkle with chopped walnuts. Bake it in the oven at 330 F for 35 minutes. Let cool before cutting and serving.
(Recipe adapted from “Thinking of You” by Mie Okuda)