elektra 168 (elektra_168) wrote in vegancooking,
elektra 168
elektra_168
vegancooking

Post Punk Kitchen Brownies - tofu replacement

Hello. So I drove all around Boston yesterday, trying to get my errands done before the snow started. I wanted to spend today making Fat Free Vegan's Split Pea Soup and Post Punk Kitchen's Brownies. I have never had luck with vegan brownies, but refuse to give up. Problem is, when I got to Whole Foods, they told me they don't carry Mori-Nu shelf-stable tofu any more, which the brownies call for. I have a pack of the normal water-packed silken tofu, and one of the normal water-packed extra-firm tofu. Is there any way to prepare the silken tofu to be like Mori-Nu? Will the recipe work, or should I just wait until I can find Mori-Nu? Thank you!

For reference, here is the recipe:

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Brownies

Ingredients
1/3 cup flour
2/3 cup cold water
12 oz extra firm silken tofu (the vacuum packed kind, like Mori-Nu)

1 cup semi-sweet chocloate chips (I use Ghiradelli)

1 3/4 cups sugar
3/4 tsp. salt
2 tsp. vanilla
1/2 cup oil

3/4 cup good quality unsweetened cocoa powder (I use Droste)
1 1/2 cups flour
3/4 tsp. baking powder

Directions
In a blender puree the tofu, flour and water until smooth. Pour it into a sauce pan, and wisk constantly over low heat until it thickens (it should not boil, if it starts to turn the heat down). This takes about 10 minutes. Remove from heat and stir in the chocolate chips, salt, vanilla and sugar. Stir occasionally until the chocolate is melted. Set the mixture aside to cool completely.

Preheat your oven to 350.

When mixture is cool enough mix in the oil. (It can take about 20-30 minutes to cool, give it a stir once in awhileand stick it in the fridge to make it cool faster).

Sift the 1 1/2 cups of flour, the cocoa and the baking powder together. Fold in the tofu mixture until well combined and smooth.

Spread evenly in a greased baking pan for 35-40 minutes, or until a knife comes out clean.
Tags: desserts-brownies, techniques-baking substitutions
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