Vegan Tofu Banana Brownies – Recipe
This recipe was born from a need to dispose of two dying bananas. I regret nothing.
I also felt like using tofu again, because it's fun and I like crazy experiments. The tofu sort of replaces the eggs, making this recipe vegan-friendly (I could have probably only used half a block, but using a whole one made the brownies extra-fudgy. It all depends on how you like your brownies.)
I used spelt and rye flours for the extra vitamins and fibre and stuff, but you can use regular plain flour. Rye and spelt give an extra depth of flavour though, so I recommend them. You can also substitute the cocoa butter for coconut oil, but it won't have the same intense chocolatey flavour. In fact, if you use a whole block of tofu you could probably bake without any oil whatsoever- but the brownies wouldn't be as rich and brownie-ish. Again, your call.
With the added fibre, the brown rice syrup, tofu and bananas, these are actually pretty healthy as brownies go. In fact, the only added 'bad' sugar here is a dusting of icing sugar. They're still not diet food, but they're pretty indulgent without being particularly bad for you.
Sounds good? Let's go.
Ingredients:
-1 block of silken tofu
-2 very ripe bananas
-200g cocoa butter
-6tbsp brown rice syrup (or any mild tasting syrup)
-100g spelt flour
-50g dark rye flour
-100g cocoa powder
-1tsp baking powder
-1tsp vanilla
Method:
1) Preheat the oven to 180 degrees C and grease and line a 8 x 12" pan with baking parchment.
2) Blend the tofu and bananas together until smooth and pudding-like.
3) Place a heat proof bowl over a pan of simmering water and gently melt the cocoa butter in the bowl.
4) Take the melted cocoa butter off the heat and stir in the tofu banana mixture.
5) Stir in the syrup and vanilla, sift in the flours, cocoa powder, baking powder and salt, and stir thoroughly with a balloon whisk.
6) Pour the batter into the pan and bake for about 25 minutes, or until set on top and very lightly springy to the touch (don't overbake!)
7) Let cool, slice into squares, and serve with some fresh berries, vegan whipped cream and a dusting of icing sugar.
Enjoy!
I also felt like using tofu again, because it's fun and I like crazy experiments. The tofu sort of replaces the eggs, making this recipe vegan-friendly (I could have probably only used half a block, but using a whole one made the brownies extra-fudgy. It all depends on how you like your brownies.)
I used spelt and rye flours for the extra vitamins and fibre and stuff, but you can use regular plain flour. Rye and spelt give an extra depth of flavour though, so I recommend them. You can also substitute the cocoa butter for coconut oil, but it won't have the same intense chocolatey flavour. In fact, if you use a whole block of tofu you could probably bake without any oil whatsoever- but the brownies wouldn't be as rich and brownie-ish. Again, your call.
With the added fibre, the brown rice syrup, tofu and bananas, these are actually pretty healthy as brownies go. In fact, the only added 'bad' sugar here is a dusting of icing sugar. They're still not diet food, but they're pretty indulgent without being particularly bad for you.
Sounds good? Let's go.
Ingredients:
-1 block of silken tofu
-2 very ripe bananas
-200g cocoa butter
-6tbsp brown rice syrup (or any mild tasting syrup)
-100g spelt flour
-50g dark rye flour
-100g cocoa powder
-1tsp baking powder
-1tsp vanilla
Method:
1) Preheat the oven to 180 degrees C and grease and line a 8 x 12" pan with baking parchment.
2) Blend the tofu and bananas together until smooth and pudding-like.
3) Place a heat proof bowl over a pan of simmering water and gently melt the cocoa butter in the bowl.
4) Take the melted cocoa butter off the heat and stir in the tofu banana mixture.
5) Stir in the syrup and vanilla, sift in the flours, cocoa powder, baking powder and salt, and stir thoroughly with a balloon whisk.
6) Pour the batter into the pan and bake for about 25 minutes, or until set on top and very lightly springy to the touch (don't overbake!)
7) Let cool, slice into squares, and serve with some fresh berries, vegan whipped cream and a dusting of icing sugar.
Enjoy!
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