Sweet Tofu Treats
I refused to eat tofu as a kid. It probably had something to do with the name: “toe”-foo. Toes reminded me of feet, feet were stinky, and I protested against putting anything smelly near my mouth. (Especially French Roquefort cheese. Bleck!)
But as I transitioned to veganism 2 years ago, I realized a lot more than my feet would be stinky if I depended on black and garbanzo beans as my only protein. I avoided tofu for weeks by trying tempeh and seitan first. Eventually I gave in, hunted around on the internet, and discovered the “dry-fry” method. It actually made the tofu edible—even enjoyable!
Yet I just couldn’t bring myself to try tofu desserts. I saw recipes for brownies, custards, and mousses—and decadent and tempting!—but my sweet tooth never craved “toe”-foo.
Until Mrs. Webb revealed that my favorite fudgy frosting from her bakery included it. My eyes widened, my jaw dropped, and my mind raced. I need to bake my own chocolate tofu treat!
I chose cupcakes, and I managed to consume five over the course of one day. Even my guy, an avoid chocolate-avoider, devoured two before I could spill the (soy) beans about the secret ingredient!
Tofu Chocolate Cupcakes with Peanut Butter Drizzle
modified from this recipe
These cupcakes are really moist! If making the cupcakes ahead of time, wait to add the drizzle until just before serving. (It’ll liquefy and run if you store the cupcakes in Tupperware!)
for the cupcakes
1¾ c all-purpose flour
1½ c granulated sugar
¾ c unsweetened cocoa powder (I used Hershey’s special dark)
1½ tsp baking powder
1½ tsp baking soda
½ tsp salt
1 (1 lb) block silken tofu
2 tsp vanilla extract
½ c water
for the drizzle
2 tsp smooth peanut butter
2 tsp soy milk
5 tbsp powdered sugar, sifted
- Preheat the oven to 350°. Line 24 muffin cups with cupcake papers, and lightly mist with nonstick cooking spray.
- To prepare the cupcakes, whisk together the flour and next 5 ingredients (through salt) in a large bowl. Cut the tofu into 1”-cubes, and mix into the dry ingredients using a fork. (The batter will be very thick.) Stir in the vanilla and water, which will thin out the batter.
- Evenly distribute the batter between the prepared cupcake liners, and bake at 350° for 28-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.
- To prepare the drizzle, place the peanut butter in a small microwave-safe bowl, and microwave on HIGH for 10 seconds. Mix in the milk until smooth. Stir in the powdered sugar, 1 tablespoon at a time, until it reaches the desired consistency. Drizzle over the tops of the cooled cupcakes.
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