15 g (as a light meal), 20 g (as a snack), or 25 g (if you have a sweet tooth)
A few drops
Soy milk (or regular milk)
1 teaspoon (3 g)
Preheat oven to 390°F/200°C. Line a muffin tin with paper cups.
Put silken tofu in a bowl and mash with the back of a spoon to create a paste.
Mix honey, vegetable oil, vanilla extract, salt and soy milk (or milk) in that order, and stir until even (with spoon).
Add flour and baking powder (without sifting), and fold into the batter. Since the batter is thick, there's no chance of lumping even if you don't sift the dry ingredients.
Pour the batter into the muffin tin. Bake in the oven for 20 minutes after reducing the heat to 355°F/180°C.
There you have a light and fluffy muffin. They'll turn out really moist and chewy if you let them rest in the refrigerator for a while.
Here's a version with only tofu and no soy milk. They don't look as appetizing, but these are also tasty. The recipe is here.
Silken tofu 100g (undrained), honey 15 to 25 g, vegetable oil 4 g, a few drops of vanilla extract, a pinch of salt, cake flour 60 g, baking powder 3 g .
Story Behind this Recipe
I'd been experimenting with egg-free cake recipes, and have tried many variations. Using tofu produced a light fluffiness with a minimal amount of oil, and resulted in a delicious cake!!
By using the same ingredients but increasing the flour to 80 g and omitting the oil, you can make tofu doughnuts. Just deep fry the batter instead. (Drop two spoonfuls in the oil per doughnut.) Deep frying removes the taste of the tofu almost completely.
Omitting the soy milk will not work when making doughnuts. They will turn out pasty.