Oil-free and Egg-free Tofu Brownies

Oil-free and Egg-free Tofu Brownies

I changed around a recipe I found in a macrobiotic desserts book and added tofu for incredibly low-calorie brownies. You can't taste the tofu at all.

Ingredients: 1 pound cake tin

☆Cake flour
40 g
☆Strong bread flour
15 g
☆Cocoa powder
20-25 g
☆Baking powder
1/2 teaspoon
Silken tofu (not drained)
100 g
Miso (Hatcho miso)
1/2 teaspoon
2 tablespoons
Maple syrup
3 tablespoons
Vanilla beans or vanilla essence (optional)
a small amount
Walnuts (optional)
20 g
Orange peel (if you have it, if not increase the marmalade jam to 3 tablespoons)
1 tablespoon


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

Story Behind this Recipe

I found this recipe in the macrobiotic recipe book "Sweet! Delicious! Sugar-fee Desserts" by Patricio Garcia de Paredes. I changed it around a bit by making it oil-free and added tofu. It contains no oil at all so you can eat it without worry.