Tofu Carob Brownies

Serves: 16
Total Calories: 59


1/2 cup mashed soft silken tofu
1/2 cup maple syrup
1 teaspoon vanilla extract
2 tablespoons coconut oil
2 tablespoons carob powder
2/3 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 cup chopped pecans


1. Preheat the oven to 350°F. Generously oil and flour an 8-inch square cake pan. Set aside.
2. Place the tofu, maple syrup, vanilla, oil, and carob powder in a blender or food processor, and blend until smooth and creamy. Transfer to a large bowl and set aside.
3. In another bowl, sift together the flour and baking powder. Add the pecans and mix well.
4. Add the flour mixture to the tofu mixture, and stir well to form a batter. Spread the batter into the prepared cake pan.
5. Bake for 20 minutes or until a toothpick inserted into the center of the brownies comes out clean. Let cool at least 10 minutes before cutting into squares and serving.

For a Change . . .
* To make chocolate brownies, use cocoa powder instead of carob. For an even “chocolatier” version, add 1/2 cup chocolate chips to the batter.
* To turn this into a two-layer cake, double the recipe and bake the batter in two 8-inch cake pans. Place one layer on a platter, spread with frosting (the Maple Icing on page 276 is recommended), add the second layer, and top with more icing.

Nutritional Facts:

Serves: 16
Total Calories: 59
Calories from Fat: 20

This Tofu Carob Brownies recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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