Tofu Brownies Low Carb Vegan Recipe
They certainly don't look vegan or low carb, do they?
I've made low carb brownies before, but they contained peanut butter. In this case, I replace the peanut butter with tofu.
This changes the texture and density. And makes it accessible to people who can't have peanuts.
My recipe uses almond milk, which obviously might be a problem for people who can't have peanuts, but any plant milk will work. Soy, rice, oat. All varieties are kind of carb rich, but the whole batch of brownies only has a 1/4 cup total.
I'm just an average baker and I have no problem coming up with simple and delicious recipes. I don't even really measure. I just eyeball most things and they still come out great.
Some baking is truly science, but the basic stuff (like cookies, brownies, biscuits, muffins) is more forgiving than pastry chefs would have you believe.
2 1/2 cups cocoa powder
1/4 cup ground old fashioned oats, use a spice grinder to turn them to dust
2 tbls olive oil
3 heaping tbls soft tofu
1/3 cup allulose sugar substitute
2 tsps salt
1 1/2 tsps baking powder
1/4 cup original almond milk
3/4 cups water
In a medium mixing bowl combine the dry ingredients and stir to evenly combine. Add the wet, which includes the tofu. Break up the tofu into small pieces. Beat until a smooth and thick batter is achieved.
Alternatively you can use the oats whole and make the entire recipe in a food processor. I find using the spice grinder is easier and less clean up than putting it all in the food processor.
Heat your oven to 400 F.
Line a small 6-8 inch square baking dish with parchment or foil. Spray with non-stick spray.
Evenly spread the batter in the dish.
Bake for 35-40 minutes or until the cake is mostly set.
Chill at least a few hours, or better yet, overnight.
I find that sugar substitutes taste much sweeter when cold.
The cold also helps to thicken the cake and create a more desirable texture and mouthfeel.