If you follow a vegan diet, tofu has probably found its place in a breakfast scramble or veggie stir-fry. But have you tried these silky soy squares for dessert? The natural creaminess is a terrific stand-in for eggs and milk. This is especially true when you’re baking brownies, which are supposed to be ooey, gooey and oh-so-chewy. Just add chocolate.
Tofu Chocolate Brownies
Recipe courtesy of Carrie on Vegan
2 cups coconut sugar
1 ¼ cup gluten-free flour
1 cup vegan chocolate chips, plus ½ cup for topping
2/3 cup cooca powder
1 package (12.3 oz) silken sofu
½ cup unsweetened almond milk
½ cup applesauce
2 Tbsp coconut oil, melted
1 tsp vanilla extract
½ tsp baking powder
½ tsp cinnamon
- Preheat oven to 350 degrees F and prepare an 8” x 8” baking dish with non-stick cooking spray. Set aside.
- In a large bowl, whisk together flour, baking powder, cinnamon, cocoa powder, coconut sugar and chocolate chips.
- In a blender, process tofu, almond milk, vanilla and applesauce until well combined.
- Pour wet ingredients from the blender into the dry ingredients and use a spatula to stir together.
- Mix in coconut oil.
- Transfer batter into prepared baking dish, spreading it evenly.
- Sprinkle extra chocolate chips on top (if desired) and bake for 45 minutes, or until set.
- Let cool completely before serving for the best flavor and texture.