Silken Tofu Brownies
I had a rare brownie craving and couldn't find any vegan recipes that weren't horribly complicated and that used silken tofu + cocoa powder (I didn't have chocolate in the house). Finally I veganized my go-to brownie recipe from childhood, and to my surprise it worked perfectly, with a fudgy-not-sticky texture and deep chocolate flavor.
Notes on flavor: This is not a terribly sophisticated brownie recipe (the original came from an ancient ladies'-aid cookbook). You might find it too sweet. I don't usually like anything very sweet at all, but this is the brownie of my childhood, so... You can reduce the sugar and/or add extra cocoa, instant espresso, or a little cayenne for a more grown-up taste. This would also help dispel any beany aftertaste (mine had a slight one, but then the tofu had been on the shelf for a while). You can use all-purpose flour, but I find that whole wheat heightens the chocolate flavor. The ingredients for this might not be available outside the US, but brownies are mostly an American craving anyway. You can do a lot with this recipe: layer some cream cheese and/or jam in the middle or swirl some peanut butter, thinned with a bit of milk, into the top, or top with all sorts of things (crushed peppermints, icing, candied orange peel, etc.).
SILKEN TOFU BROWNIES
Makes 12-16 brownies
2 sticks Earth Balance (tub margarine won't work; it has to be solid at room temp)
3/4 cup unsweetened cocoa powder (I use Ghirardelli-to me it makes a difference)
1 box (12 oz.) firm silken tofu, pressed through a sieve or puréed in the food processor (soft would probably work, but firm is what I had)
2 cups granulated sugar
1 cup whole wheat flour (I use King Arthur's white whole wheat, which has a milder flavor)
2 teaspoons vanilla extract
1/2 cup walnuts or pecans, in small pieces (optional, but I like it)
1/2 cup chocolate chunks (optional, I don't like it)
Preheat oven to 350 degrees F. Melt buttery sticks in a medium saucepan, or in a bowl in the microwave. Cool a bit, then stir in cocoa powder. Add tofu and remaining ingredients. Pour into ungreased 9x9-inch pan (the pan can be bigger or smaller, within reason) and bake for 25-30 minutes. Allow to cool as long as possible before cutting-it's ideal to wait until the bottom of the pan is cool to the touch, but that might be too much to ask of some of us. Enjoy with a cold glass of soymilk or a hot cup of tea or coffee.
Notes on flavor: This is not a terribly sophisticated brownie recipe (the original came from an ancient ladies'-aid cookbook). You might find it too sweet. I don't usually like anything very sweet at all, but this is the brownie of my childhood, so... You can reduce the sugar and/or add extra cocoa, instant espresso, or a little cayenne for a more grown-up taste. This would also help dispel any beany aftertaste (mine had a slight one, but then the tofu had been on the shelf for a while). You can use all-purpose flour, but I find that whole wheat heightens the chocolate flavor. The ingredients for this might not be available outside the US, but brownies are mostly an American craving anyway. You can do a lot with this recipe: layer some cream cheese and/or jam in the middle or swirl some peanut butter, thinned with a bit of milk, into the top, or top with all sorts of things (crushed peppermints, icing, candied orange peel, etc.).
SILKEN TOFU BROWNIES
Makes 12-16 brownies
2 sticks Earth Balance (tub margarine won't work; it has to be solid at room temp)
3/4 cup unsweetened cocoa powder (I use Ghirardelli-to me it makes a difference)
1 box (12 oz.) firm silken tofu, pressed through a sieve or puréed in the food processor (soft would probably work, but firm is what I had)
2 cups granulated sugar
1 cup whole wheat flour (I use King Arthur's white whole wheat, which has a milder flavor)
2 teaspoons vanilla extract
1/2 cup walnuts or pecans, in small pieces (optional, but I like it)
1/2 cup chocolate chunks (optional, I don't like it)
Preheat oven to 350 degrees F. Melt buttery sticks in a medium saucepan, or in a bowl in the microwave. Cool a bit, then stir in cocoa powder. Add tofu and remaining ingredients. Pour into ungreased 9x9-inch pan (the pan can be bigger or smaller, within reason) and bake for 25-30 minutes. Allow to cool as long as possible before cutting-it's ideal to wait until the bottom of the pan is cool to the touch, but that might be too much to ask of some of us. Enjoy with a cold glass of soymilk or a hot cup of tea or coffee.