Moist Macrobiotic Tofu Cupcakes

Moist Macrobiotic Tofu Cupcakes

These egg, sugar and dairy free macrobiotic cupcakes are so easy that even small children can make them. All you need to do is mix the ingredients together.

Ingredients: an easy to make quantity

Silken tofu
200 g
Maple syrup
50 g
Superfine whole wheat flour (or cake/all purpose flour)
100 g
Baking powder (aluminum free)
1 tablespoon
Vegetable oil (variety that doesn't have a strong taste)
1 tablespoon


1. Mix together all the ingredients, except for the flours. This process is much easier if you use a food processor (no need to drain the tofu.)
2. Add the flours and mix well, but don't knead.
3. Pour the batter into moulds and bake for 25-30 minutes at 180℃, and they're done.
4. Add cocoa powder, matcha, raisins or black tea to the batter for a tasty twist. I added black tea to the ones pictured right.

Story Behind this Recipe

I wanted to make a simple macrobiotic snack using tofu.