No Proofing, Egg- and Dairy-Free Tofu Rolls – a delicious recipe with Whole wheat flour, Bread, Baking powder, tofu, Milk, Canola oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat your oven to 200C.
2
Mix all the ingredients together and then crumble the tofu over it and mix together.
3
Mix in your desired ingredients as well (this time I used raisins and walnuts).
4
Add in the rest of the dry ingredients, and gently knead it.
5
You're done when the dough no longer sticks to your hands and it's the softness of an earlobe.
6
Adjust the amount of soy milk or water as necessary.
7
Note: In Step 3, you don't have to sift the flour.
8
Don't over-knead the dough!
9
It's better if the dough is softer rather than firm (this does make it harder to form the dough)...
10
Form it into your desired shapes and then bake for 25 minutes in your preheated oven at 200C.
11
It's done.
12
If it sticks to your hand, dust with some flour.
13
Adjust the baking time and temperature based on your oven.
389
kcal
Calories
22
g
Fat
41
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 100 grams Whole wheat flour (if you don't have any, then bread flour is fine), 100 grams Bread (strong) flour, 1 1/2 tsp Baking powder, 200 grams Firm tofu, and more.
Yes, No Proofing, Egg- and Dairy-Free Tofu Rolls falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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