Comments on: Easy Eggless Brownies using Silken Tofu

By: Dani

Dani — Sat, 11 Jul 2009 23:55:23 +0000

I used a boxed mix (Ghiradelli) and substituted 1/4 cup tofu for
the egg. I also reduced the amount of oil from 1/3 cup to 1/4,
and replaced the 1/3 cup water with the same amount of cold,
strong coffee. The brownies turned out wonderfully!

By: Kristen

Kristen — Mon, 11 May 2009 19:07:17 +0000

I tried this using the coconut oil, as suggested by a poster above.
I use coconut oil for a lot…cooking, haircare, skincare, oil pulling (oral care), LOTS of stuff.

If anyone else uses the coconut oil, I would recommend using a little less than the recommended amount of butter because mine came out really oily…like excess oil at the bottom of the pan.

Anywho, I guess they’re kind of a mixture of fudgy and cakey maybe…I dunno. They are like they look in the picture.

By: Cat

Cat — Tue, 05 May 2009 07:27:50 +0000

has anyone actually tried this recipe, instead of just saying it looks good??? I want too, but was wondering if its good… also what kind of brownie is it… cakey? fudgy, or a combination?

By: Manju

Manju — Thu, 30 Apr 2009 15:09:26 +0000

Hi Madhu,

Thanks to your recipe I had a perfect chocolate cake the first time I tried it yesterday ! I didn’t have Silken tofu but the Soft one instead. I used half of the quantity you suggested and half yogurt since I’d seen it as a substitute elsewhere and it came out fine.

I tried this nankhatai recipe the other day and it came out wonderful too: http://www.manjulaskitchen.com/2008/09/30/nan-khatai/. And it is an eggless biscuit/cookie, though not your preferred lowfat kind

Thanks for trying the chocolate cake recipe Manju. I’ll check out the cookie recipe.

By: fazirah

fazirah — Tue, 24 Mar 2009 16:26:29 +0000

Hey there. Good recipe you got there. I tink I’m going to cook it for my coursework practical. But I have some doubts and I hope you can clear it for me.

- How do you make pureed silken tofu?
- What type of tofu did you use?
- Must I really let it cool for that long?
I only had 2 hours for my practical. If I only let it cool for about 1 hour will it be very crumbly and not in shape?

Fazirah, thanks for your interest in this recipe. Now to answer your questions:

1. Measure the silken tofu first and the blend it in a blender/processor.
2. I used silken tofu. Don’t remember the exact brand, but I have used both Mori-Nu and Nasoya and both are good.
3. I have a suggestion for cutting the brownies but I’m not sure if it would speed up the process. Line the pan with aluminum foil so that you have foil hanging on all sides and lightly grease it. Then pour the batter and bake as usual. After sometime lift the foil carefully and then you should be able to cut them into squares.

By: Henny

Henny — Sun, 22 Feb 2009 04:01:36 +0000

Hi I tried baking the eggless brownies and they turned out fantastic thanks alot
Just curious what does egg actually do while baking and how does toufu replace eggs?
Also wanted to ask why my brownies were more well done on the inside than on the top ?
thanks alot

Hi Henny, thank you for trying the recipe and for the feedback. I’ve explained about the role of eggs in baking here, please check it. In this recipe I think tofu acts as a binder to hold the batter together. Reg, the doneness, could you clarify whether the top was dry or did not cook.

By: sai

sai — Fri, 20 Feb 2009 04:30:21 +0000

Hi madhu

i have never come across such informative easily readable blogspace like urs. i really appreciate it. i have a question regarding sugar. i dont use white/brown sugar since they are refined using animal charcoal. so we use turbinado raw sugar for everything including baking cakes. but with that if i add less sugar the cake is good but not sweet. if i add more sugar it comes out charred and lose kind of. any suggestions? thanks once again.

Thank you very much Sai for your kind words. I have used turbinado sugar only once and that too to top the apple raisin muffins. So I’m not sure about using it. Anyway I’ll try to google. Or else what you can do is join veggieboards.com which is a forum for vegans and vegetarians. You can post your question there and I’m sure somebody will definitely answer. It’s a very active forum. I joined it but am not active. If I remember the password and stuff I’ll also ask it for you.

By: koren douglas

koren douglas — Sun, 30 Nov 2008 13:48:31 +0000

Hi, I asked the question , How to make Silken Tofu before but got a late reply . Here is the link to one of those videos showing you how to make Silken Tofu. Here is the link == http://www.youtube.com/watch?v=m6mhiBuGV3w. There are many others but this was the first video I checked out and like. Thanks Koren, I'll check it out.

By: j.u.

j.u. — Sat, 15 Nov 2008 13:19:59 +0000

No, not at all, I think it’s pretty indiscernible. Coconut oil becomes solid in temperatures below 24 degrees celsius, so I had to melt it in the microwave first, just like butter. I used the same measurement as you suggested for butter, too.

Thanks J.U. Back in India we use considerable amount of coconut oil for cooking and hair care, but I never thought of using it in baking.

By: j.u.

j.u. — Tue, 11 Nov 2008 17:51:38 +0000

I baked these last night using coconut oil instead of butter (so they would be vegan), whole wheat flour and brown sugar. They came out great! Everybody loved them and I had to promise to bake another batch soon. Thank you for a wonderful recipe!!

Thank JU for the feedback. I didn’t know that we could bake with coconut oil? Does the brownies have a “coconutty” taste?