This innovative Tofu Bread replaces eggs and oil with silky smooth tofu, resulting in an incredibly moist and tender crumb. The subtle earthiness of the tofu is beautifully balanced by the sweetness of pure maple syrup and the aromatic warmth of vanilla extract. It’s a perfect example of how plant-based ingredients can create rich, satisfying baked goods. This loaf is ideal for breakfast toast, lunch sandwiches, or simply enjoyed with a pat of vegan butter. The addition of walnuts provides a delightful crunch, while the sparkling apple juice keeps the batter light and airy. ItâÂÂs a versatile, dairy-free, and egg-free recipe that appeals to vegans and non-vegans alike, offering a unique twist on traditional bread making.
Tofu Bread
Description
This innovative Tofu Bread replaces eggs and oil with silky smooth tofu, resulting in an incredibly moist and tender crumb. The subtle earthiness of the tofu is beautifully balanced by the sweetness of pure maple syrup and the aromatic warmth of vanilla extract. It&# 226;ÂÂs a perfect example of how plant-based ingredients can create rich, satisfying baked goods. This loaf is ideal for breakfast toast, lunch sandwiches, or simply enjoyed with a pat of vegan butter. The addition of walnuts provides a delightful crunch, while the sparkling apple juice keeps the batter light and airy. ItâÂÂs a versatile, dairy-free, and egg-free recipe that appeals to vegans and non-vegans alike, offering a unique twist on traditional bread making.Ingredients
Directions
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Preheat your oven to 180ðC (350ðF) or 160ðC fan-forced.
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Grease and line a 12cm x 24cm loaf pan with parchment paper to prevent sticking.
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In a blender or food processor, blend the silken tofu until completely smooth and creamy.
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Add the vanilla extract, maple syrup, and sparkling apple juice to the tofu and blend until well combined.
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Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
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Sprinkle the coarsely chopped walnuts evenly over the top of the batter.
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Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Facts
Servings 10 servings
- Amount Per Serving
- Calories 13.3kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 2.4mg1%
- Total Carbohydrate 2.7g1%
- Dietary Fiber 0.0g0%
- Sugars 2.5g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Ingredient Note:** The original recipe listed "G silken tofu" and "1 item" without quantities. For a standard loaf, use approximately 200g (7 oz) of silken tofu and 1 cup of your preferred flour (gluten-free blend works well). The "1 item" likely refers to the flour or a leavening agent like 1 tsp baking powder.
**Storage:** Store leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes well for up to 3 months.
**Variations:** You can substitute the walnuts with pecans, almonds, or omit them entirely for a smooth loaf. Add cinnamon or nutmeg for a spiced flavor profile.
**Texture Tip:** Silken tofu provides moisture without the heaviness of eggs. Ensure it is blended thoroughly to avoid lumps in the final bread.
