Vegan Tofu Cupcakes

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Cupcakes are the norm all over the world when it comes to bakery and tofu is a must for vegans.
Now, it is possible to make very simple cupcakes for vegans!
Wheat flour allergics can replace the wheat flour with chestnut flour like the Corsicans and Portguese do in their traditional food!
This is only the basic recipe to which you can add fruits and vegetables!

Vegan Tofu Cupcakes!

INGREDIENTS: For 5~6 cupcakes

-Tofu (kinu toufu): 300 g
-All-purpose flour (for substitutes, read above): 100 g
-Sugar (white, cane, or even honey): 30 g

RECIPE:

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-Get ingrediens ready and pre-heat oven to 200 degrees Celsius.

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-Mix tofu and sugar. Mix well.

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-Sprinkle flour over tofu and mix roughly so as to leave a little flour on the surface.

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-Bake for 25~30 minutes at 200 degrees Celsius or until desired colour.

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-Dead simple, aren’t they?
Now your skills will reside in what you add!

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8 thoughts on “Vegan Tofu Cupcakes”

  1. I forgot to mention that the recipe is not so sweet, most recipes are too sweet for me.

    So you can taste the raw dough and maybe add some sugar, or use a bit more sugar from the beginning on.

    But if you add an icing, I think the ammount of sugar is enough even for sweet tooths.

    Like

  2. Does not look very cupcakily..does the mixture rise, at least a bit?

    Or how much do you need to fill into the cups?

    I like my cupcakes(and brownies) a bit different.

    Maybe you want to try my recipe?

    400g almond meal
    400g whole wheat(or other flour)
    Backing powder(as much as needed for 800g flour)
    300g chocolat streusel or 200g sugar
    2 tsp vanilla sugar
    a pinch of cinnamon or more to your liking(with christmas spices you have christmas cake)
    bit of salt

    Sift the flower so there are no clumps, mix sugar with cinnamon and baking powder and then the flour because cinnamon is sometimes a bit hard to mix even and the sugar cristals will crush clumps in the baking powder.

    Preheat your oven to ~320°F

    You can use soy/rice/oat milk or water as liquid. It does not make a difference because the almonds will have enough fat and protein to substitute for milk and egg.

    It also depends on how fresh the flour/almonds are. If they have been storaged longer, they need more liquid.

    400 to 600ml cold liquid..give it a try.

    You can not make much wrong with that recipe.

    For brownies line the baking pan with backing parchment, brush it evenly with margarine before you pour the dough in because it likes to be sticky.

    You can alter the recipe with other nut meals, spices, cacao powder..or even hearty as a salty, spongy bread

    Like

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