Oil-free and Egg-free Tofu Brownies Recipe

Name: Oil-free and Egg-free Tofu Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 40 grams Cake flour; 15 grams Strong bread flour; 25 grams Cocoa powder; 1/2 tsp Baking powder; 100 grams Silken tofu (not drained); 1/2 tsp Miso (Hatcho miso); 2 tbsp Marmalade; 3 tbsp Maple syrup; 1 dash Vanilla beans or vanilla essence (optional); 20 grams Walnuts (optional); 1 tbsp Orange peel (if you have it, if not increase the marmalade jam to 3 tablespoons)

Servings: persons

40 grams Cake flour
15 grams Strong bread flour
25 grams Cocoa powder
1/2 tsp Baking powder
100 grams Silken tofu (not drained)
1/2 tsp Miso (Hatcho miso)
2 tbsp Marmalade
3 tbsp Maple syrup
1 dash Vanilla beans or vanilla essence (optional)
20 grams Walnuts (optional)
1 tbsp Orange peel (if you have it, if not increase the marmalade jam to 3 tablespoons)

1
Add the powder ingredients marked with to a bowl and mix together with a whisk.
2
If you have time, roast the walnuts for 5 minutes at 180C and finely chop.
3
Preheat the oven to 180C.
4
In a separate bowl, cream together the tofu and miso.
5
Add the marmalade, maple syrup, orange peel and vanilla beans to the bowl from Step 2 and mix in well.
6
Add the contents of the bowl from Step 2 into the bowl from Step 1 all at once and mix in gently with a rubber spatula.
7
Add in the walnuts whilst the mixture is still lumpy.
8
Line a pound cake tin with parchment paper and pour in the mixture.
9
Level out the surface and bake for 18-20 minutes at 180C.
10
For this design, I cut out a heart-shaped piece of paper with a cutter and rested it on the center of the brownie.
11
I then sifted powdered sugar over the top.
12
Simple version without orange: Take away the marmalade and orange peel and instead use 4 1/2 tablespoons maple syrup, 1/2 tablespoon water.

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 40 grams Cake flour, 15 grams Strong bread flour, 25 grams Cocoa powder, 1/2 tsp Baking powder, and more.

Yes, Oil-free and Egg-free Tofu Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Oil-free and Egg-free Tofu Brownies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions