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October 28, 2009



  • 1 cup whole-wheat pastry flour
  • 1 cup sugar
  • 1/3 cup cocoa powder
  • 1/4 cup Roma, Caffix, or Pero (optional)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 12.3-ounce package Mori-Nu lite silken tofu (firm or extra firm)
  • 1/2 cup fortified soy milk or rice milk
  • 1-1/2 teaspoons cider vinegar
  • 1-1/2 teaspoons vanilla
  • raspberry jam or preserves for serving (optional)

Preheat oven to 350 F. Stir together the flour, sugar, cocoa, Roma (if using), baking soda, and salt in a large mixing bowl.

Pure the tofu in a food processor or blender until completely smooth, then blend in the non-dairy milk, vinegar, and vanilla.

Add the tofu mixture to the dry ingredients and stir just enough to mix. Spread into a nonstick or oil-sprayed 9- x 13-inch baking dish and bake until the top springs back when pressed lightly in the center, about 25 minutes. Remove from the oven and allow to cool in the pan for 10 minutes.

Makes 28 brownies.


Vegetarian Recipes

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