Moist Macrobiotic Tofu Cupcakes

Name: Moist Macrobiotic Tofu Cupcakes
Cuisine: American
Ingredients: 200 grams Silken tofu; 50 grams Maple syrup; 100 grams Superfine whole wheat flour (or cake/all purpose flour); 1 tbsp Baking powder (aluminum free); 1 tbsp Vegetable oil (variety that doesn't have a strong taste)

cookpad.japan @cookpad_jp

I wanted to make a simple macrobiotic snack using tofu.

There's nothing to say really, just that the moisture content of the tofu varies depending on the brand. Use tofu made with organic soy beans with no anti-foaming agents and is of good quality. Recipe by Mille=miru

I wanted to make a simple macrobiotic snack using tofu.

cookpad.japan @cookpad_jp

I wanted to make a simple macrobiotic snack using tofu.

Saved

Ingredients

200 gramsSilken tofu
50 gramsMaple syrup
100 gramsSuperfine whole wheat flour (or cake/all purpose flour)
1 tbspBaking powder (aluminum free)
1 tbspVegetable oil (variety that doesn't have a strong taste)

Saved

Steps

1

Mix together all the ingredients, except for the flours. This process is much easier if you use a food processor (no need to drain the tofu.)
2

Add the flours and mix well, but don't knead.
3

Pour the batter into moulds and bake for 25-30 minutes at 180℃, and they're done.
4

Add cocoa powder, matcha, raisins or black tea to the batter for a tasty twist. I added black tea to the ones pictured right.