Recipe: Tofu Brownies

December 14, 2011

PhotobucketMy friend Michael leads a tragic life. Not only is he friends with me (so so sad) but he is also allergic to gluten, dairy and sugar. Despite his allergies he is a fantastic cook and also enjoys baking.

Here is a recipe he shared with me a few weekends ago. I have to admit as a tofu hater, they taste remarkably good. It seems the tofu keeps the gluten-free flours from sinking or burning and adds moisture.


  •  2/3 cup flour
  • 1 1/3 cup water
  • 1 lb silken tofu
  • 1/2 cup soy milk
  • 4 cups sugar (or a mix of  honey, corn syrup, maple syrup, etc to equal 4 cups)
  • 2 teaspoons salt
  • 2 teaspoons vanilla
  • 1 1/2 cup cocoa powder
  • 3 cups flour (mix 4 cups of brown rice flour with 1 1/3 cups potato starch and throw in 2/3 a cup of tapioca flour–then measure 3 cups from this mixture)
  • 2 teaspoons baking powder
Preheat oven to 350F.
Mix the water and flour in a saucepan.
Blend tofu in blender with the soymilk and add to the water and flour mix and heat on low.
Mix in remaining ingredients and bake for 30-40 minutes.
These brownies do come out more chewy and less fudge-like than brownies made with dairy, but overall they are very good.

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