Cinnamon-Scented Okara Oatmeal Bread

Cinnamon-Scented Okara Oatmeal Bread

This is an easy macrobiotic bread with tofu and okara. It is fluffy and springy even without eggs or oil.

Ingredients: 18 cm pound cake

50 g
Soy milk
100 ml
Maple syrup
3 tablespoons (See Step 8 for a substitute
Dried fruits (like raisins or cranberry)
30 g total
15-20 g
Fresh okara
50 g
Silken tofu
80 g without draining excess water
*Cake flour
70 g
*Baking powder
1 teaspoon (3 g)
*Cinnamon powder
1.5-2 teaspoons (about 2 g or more)
1/4 teaspoon
Vanilla oil (optional)
a few drops


1. Soak the oatmeal in soy milk mixed with maple syrup. Roughly chop the dried fruits and lightly rinse with hot water.
2. Combine the tofu and okara and mix until smooth. Add the ingredients from Step 1 to the mixture and mix well. Then add the crushed walnuts. (Slightly roast the walnuts in advance, if possible.)
3. Combine all * ingredients and sift into the mixture. Using a rubber spatula, fold in the ingredients in a cutting motion. Let the dough sit in the refrigerator for about 30 minutes.
4. Line the cake pan with parchment paper and preheat the oven to 180℃.
5. Pour the batter into the cake pan. Make a slight depression in the middle and bake for 40-45 minutes. Reduce the oven temperature to 170℃ once the cake starts to rise.
6. When a skewer inserted comes out clean, it is ready. Lightly drop the cake pan to release hot air.
7. How to store: You can cut it into small pieces and freeze them. Toast them after defrosting.
8. As a substitute for the maple syrup, try using "Meifan"'s Beet Sugar Syrup (Recipe ID: 441930)! Give it a try, if you like.

Story Behind this Recipe

I was looking for macrobiotic diet foods using okara, and "Miyakojika"'s Oatmeal Bread (Recipe ID: 717097) was delicious. Referring to this recipe, I adjusted the ratio of ingredients to suit my family's taste.