Prep the ingredients. Take the seeds and fibrous parts out of the kabocha squash and cut up into pieces. Microwave until tender. Remove the skin while it's still hot. Put the white chocolate and soy milk in the same container and microwave until melted.
Mix the ★ together with a whisk instead of sifting them.
Preheat the oven to 360°F/180°C.
If you're using a food processor, put all the ingredients except for the chocolate chips and pumpkin seeds and blend to make the cake batter. I don't have a food processor, so I use a blender instead.
Put the tofu, kabocha squash, egg, sugar, artificial sweetener, melted white chocolate and maple oil, and the ★ ingredients into the blender in that order. Blend until smooth.
Line a poundcake tin with parchment paper and pour in the batter. Top with chocolate chips, pumpkin seeds, or whatever you like. Bake for 35 to 40 minutes at 360°F/180°C and it's done! Let it cool first, then chill in the refrigerator overnight!
The cake is puffy like this when it's just out of the oven. As it cools down, the center will sink.
Story Behind this Recipe
Tofu brownies can be modified in so may ways!
It's difficult to incorporate the kabocha squash even with a blender, so add it piece by piece. If you aren't using a blender or food processor, puree the kabocha squash and add it to the tofu first to blend it in better. Try with nutmeg and brandy - it transforms this into a cake for adults. The cake tastes a lot better after it rests overnight!