Lemon, Tofu, and Vanilla Bread
15min
10 pers.
1h00
Silken tofu
Desserts and snacks
Comforting Recipes
Ingredients
For the bread:
500 ml (2 cups) all-purpose flour
10 ml (2 tsp) baking powder
2.5 ml (1/2 tsp) baking soda
2.5 ml (1/2 tsp) salt
1/2 container (250 g) of Soykei Silken tofu (from a 500 g container)
250 ml (1 cup) sugar
60 ml (1/4 cup) unsweetened plain soy beverage
60 ml (1/4 cup) olive oil
10 ml (2 tsp) vanilla extract
30 ml (2 tbsp) fresh lemon juice
60 ml (1/4 cup) lemon zest
For the frosting:
1/2 container (250 g) of Soykei Silken tofu (from a 500 g container)
100 g (3 1/2 oz) melted white chocolate
60 ml (1/4 cup) powdered sugar
5 ml (1 tsp) fresh lemon juice
10 ml (2 tsp) lemon zest
Preparation
- Preheat the oven to 180°C (350°F).
- In a bowl, mix the flour with the baking powder, baking soda, and salt.
- In a food processor, combine the tofu, sugar, soy beverage, oil, vanilla, and lemon juice. Blend until smooth. Transfer to a separate bowl.
- Gradually incorporate the dry ingredients into the wet ingredients, stirring with a wooden spoon until a smooth batter forms. Gently fold in the lemon zest.
- Line a loaf pan with parchment paper and pour in the batter.
- Bake for 1 hour to 1 hour 5 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool on a wire rack.
- In a third bowl, mix the tofu, melted white chocolate, powdered sugar, and lemon juice using an immersion blender until smooth. Fold in the lemon zest with a spatula.
- Spread the frosting over the bread.
