Egg-Free! Silken Tofu and Okara Baked Donuts Recipe. It's crispy on the outside, but soft on the inside. Firm or extra firm tofu are the best choices for this recipe, as silken or other soft tofu types wouldn't work as good. Garlic powder is optional, but I like my baked.
I wanted to eat my favorite donut while I was on a diet, and thought up this healthy. Learn how to make the best crispy tofu in this recipe video. This crispy tofu is baked, not fried, and it's easy to make! You can cook Egg-Free! Silken Tofu and Okara Baked Donuts using 5 ingredients and 3 steps. Here is how you cook it. The Best Egg-Free! Silken Tofu and Okara Baked Donuts Recipe – How to Cook Delicious Egg-Free! Silken Tofu and Okara Baked Donuts
Ingredients of Egg-Free! Silken Tofu and Okara Baked Donuts Recipe
- You need 100 grams of Silken tofu.
- You need 60 grams of Fresh okara.
- Prepare 40 grams of Pancake mix.
- You need 5 grams of Canola oil.
- You need 20 grams of Raw cane sugar.
This was an old video from our homemade egg tofu series. We have cut the process of making egg tofu from scratch into a standalone video to benefit those of. Silken Tofu VS Regular Tofu For the sake of simplicity, I'll call the tofu commonly used in Western Save your tofu pulp (okara) for Okara Sea Burgers! Egg as Binding Agents: If eggs are binders in a recipe, it can be replaced with Arrowroot, Soy Lecithin, Flax-seed Mix, Pureed Fruits or Vegetables, Silken Tofu It's made by curdling soy milk and pressing them into sliceable cakes.
Egg-Free! Silken Tofu and Okara Baked Donuts step by step
- Mash the tofu and set aside. Then, crumble the fresh okara. Combine the crumbled tofu and okara with the pancake mix, and add the oil and salt. Mix well..
- Pour the batter into donut molds and bake in an oven for 20 minutes at 180°C..
- Once baked, leave in the molds to cool completely before removing. This makes them extra-moist!.
It is a boon for those who want to go egg free.. Silken tofu is also an appropriate egg substitute in baked goods. Silken tofu is relatively flavorless, but it can make baked goods dense and heavy, so it's best used in brownies, cookies, quick breads and cakes. Some egg alternatives are better for heavy, dense products, while others are great for light and fluffy baked goods. You may need to experiment with.